Alp, H.Bilgicli, N.2020-03-262020-03-2620080022-11471750-3841https://dx.doi.org/10.1111/j.1750-3841.2008.00760.xhttps://hdl.handle.net/20.500.12395/22348The 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.en10.1111/j.1750-3841.2008.00760.xinfo:eu-repo/semantics/closedAccesscakedoughnonfat dry milksoytransglutaminaseArticle735S209S21418577012Q1WOS:000256971200037Q2