کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4564646 1330944 2010 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Adequacy of wholegrain non-wheat flours for layer cake elaboration
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Adequacy of wholegrain non-wheat flours for layer cake elaboration
چکیده انگلیسی

Flours (white and wholegrain flours) from wheat, rye, triticale, barley and tritordeum were used to elaborate layer cakes. The pasting properties (RVA) and the water-absorption (doughLab) of flours were analyzed. The batter characteristics (density, G′, G″, tan δ, consistency and flow index), and the cake characteristics (cake volume, crumb and crust colour and texture after 1 and 7 days) were studied. A sensorial evaluation of the cakes was also performed. Wholegrain flours showed higher pasting temperature and water-absorption, but lower peak time and viscosity than white flours. Its batters showed lower density and consistency and higher G′, G″, tan δ and n values. Wholegrain cakes showed lower specific volume, symmetry, colour characteristics, and staling rate but higher initial firmness. Considering the different cereals, barley showed the most different behaviour in flour, batter and cake characteristics. DoughLab analysis was very interesting to understand the adequacy of flours to cake elaboration, since significant correlations were found between water-absorption and specific volume, symmetry and firmness. Little differences in the consumer test were obtained between wheat and non-wheat cakes. Wholegrain non-wheat cakes could be a good alternative to white flour wheat cakes, due to their adequate technological properties and their nutritional advantages.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 43, Issue 3, April 2010, Pages 507–513
نویسندگان
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