Effect of transglutaminase on some properties of cake enriched with various protein sources

Basit Öğe Kaydı
dc.contributor.authorAlp, H.
dc.contributor.authorBilgicli, N.
dc.date.accessioned2020-03-26T17:26:43Z
dc.date.available2020-03-26T17:26:43Z
dc.date.issued2008
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe effect of transglutaminase (TG) enzyme addition (0% and 0.09%) on batter and cake properties prepared with different protein sources (nonfat dry milk [NFDM], soy flour, and soymilk) and flour types A with 11.4% protein and type B with 8.6% protein), was investigated, Specific gravity and pH of cake be were determined, and physical and chemical analysis of the cake samples was performed. Soy products improves cake weight, volume, softness, protein, and fat contents. NFDM increased the crust redness and crumb lightned more than the other protein sources. TG enzyme addition affected the volume, softness, crust, and crumb col the cake samples significantly (P < 0.05). The combination of TG enzyme and flour B with lower protein gave mopuffed, puffed, symmetrical, and softer cake samples. TG had a potential application with different protein sources in production. Especially interactions between TG with soy flour and TG and wheat flour with high protein cot were important In cake formulations due to the softening effect on crumb.en_US
dc.identifier.doi10.1111/j.1750-3841.2008.00760.xen_US
dc.identifier.endpageS214en_US
dc.identifier.issn0022-1147en_US
dc.identifier.issn1750-3841en_US
dc.identifier.issue5en_US
dc.identifier.pmid18577012en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpageS209en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1750-3841.2008.00760.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/22348
dc.identifier.volume73en_US
dc.identifier.wosWOS:000256971200037en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relation.ispartofJOURNAL OF FOOD SCIENCEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectcakeen_US
dc.subjectdoughen_US
dc.subjectnonfat dry milken_US
dc.subjectsoyen_US
dc.subjecttransglutaminaseen_US
dc.titleEffect of transglutaminase on some properties of cake enriched with various protein sourcesen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayın Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu