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Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake

Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico–chemical, textural, colour and sensory properties were evaluated. All samples containing whey protein conce...

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Autores principales: Maravić, Nikola, Škrobot, Dubravka, Dapčević-Hadnađev, Tamara, Pajin, Biljana, Tomić, Jelena, Hadnađev, Miroslav
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323716/
https://www.ncbi.nlm.nih.gov/pubmed/35885235
http://dx.doi.org/10.3390/foods11141992
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author Maravić, Nikola
Škrobot, Dubravka
Dapčević-Hadnađev, Tamara
Pajin, Biljana
Tomić, Jelena
Hadnađev, Miroslav
author_facet Maravić, Nikola
Škrobot, Dubravka
Dapčević-Hadnađev, Tamara
Pajin, Biljana
Tomić, Jelena
Hadnađev, Miroslav
author_sort Maravić, Nikola
collection PubMed
description Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico–chemical, textural, colour and sensory properties were evaluated. All samples containing whey protein concentrate could bear the nutrition claim ‘a source of protein’. The substitution of wheat flour with whey protein significantly influenced batter viscoelastic behaviour, lowered cake-specific volume, increased product hardness, chewiness, gumminess, and browning index and modified its sensory characteristics. The incorporation of sourdough in protein-enriched sponge cakes improved product-specific volume and appearance compared to a protein-containing sample without sourdough. Although sourdough addition has less of a deteriorating effect on sponge cake rheological and textural properties, when combined with whey protein, it led to a significant reduction in batter elasticity and an increase in product hardness. It was also shown that spontaneously fermented sourdough cannot act as the only leavening agent in sponge cake production. In general, the results of this study have shown that sourdough addition can contribute to improvement in protein-enriched sponge cake quality and that further investigations are necessary in terms of different sourdough and flour type incorporation to minimize the negative effects of protein addition.
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spelling pubmed-93237162022-07-27 Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake Maravić, Nikola Škrobot, Dubravka Dapčević-Hadnađev, Tamara Pajin, Biljana Tomić, Jelena Hadnađev, Miroslav Foods Article Whey protein and sourdough ferment were used in different combinations to prepare functional sponge cakes, and their mutual influence on batter rheological behaviour as well as product physico–chemical, textural, colour and sensory properties were evaluated. All samples containing whey protein concentrate could bear the nutrition claim ‘a source of protein’. The substitution of wheat flour with whey protein significantly influenced batter viscoelastic behaviour, lowered cake-specific volume, increased product hardness, chewiness, gumminess, and browning index and modified its sensory characteristics. The incorporation of sourdough in protein-enriched sponge cakes improved product-specific volume and appearance compared to a protein-containing sample without sourdough. Although sourdough addition has less of a deteriorating effect on sponge cake rheological and textural properties, when combined with whey protein, it led to a significant reduction in batter elasticity and an increase in product hardness. It was also shown that spontaneously fermented sourdough cannot act as the only leavening agent in sponge cake production. In general, the results of this study have shown that sourdough addition can contribute to improvement in protein-enriched sponge cake quality and that further investigations are necessary in terms of different sourdough and flour type incorporation to minimize the negative effects of protein addition. MDPI 2022-07-06 /pmc/articles/PMC9323716/ /pubmed/35885235 http://dx.doi.org/10.3390/foods11141992 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Maravić, Nikola
Škrobot, Dubravka
Dapčević-Hadnađev, Tamara
Pajin, Biljana
Tomić, Jelena
Hadnađev, Miroslav
Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake
title Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake
title_full Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake
title_fullStr Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake
title_full_unstemmed Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake
title_short Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake
title_sort effect of sourdough and whey protein addition on the technological and nutritive characteristics of sponge cake
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9323716/
https://www.ncbi.nlm.nih.gov/pubmed/35885235
http://dx.doi.org/10.3390/foods11141992
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