Search

Cake as a popular snack among different people in the community, especially children and adolescents. This high -energy product should have a porous texture, small holes with narrow border to have an acceptable marketability. Therefore, research and investment to achieve the desired quality and increase shelf life through the use of additives such as enzymes, emulsifiers, etc. seems necessary. In this regard, in order to improve the quality of cupcakes, which have a faster preparation than other cakes, the effect of two factors, glucose oxidase (0, 10, 50 and 100 ppm) and DATEM (0, 0.5 and 1%) was investigated. The results showed that the samples containing DATEM increased the moisture content, decreased the weight loss after baking and improved the volume and texture of the cake in terms of reducing firmness and increasing the cohesiveness and springiness. On the other hand, glucose oxidase addition decreased the firmness of the treatments caused by DATEM. However, the addition of glucose oxidase enzyme to the cake formulation improved the crust color parameters and sensory evaluation. So, the effect of glucose oxidase and DATEM, improved the sensory and quality characteristics of cupcake. [ABSTRACT FROM AUTHOR]

Enzymatic treatment of wheat flour is an interesting function to improve its functional properties. Because enzymes with different biochemical activities can have synergistic effects on dough behavior or product quality, the individual use and combination of enzymes used in bread production processes is important today. The aim of this study was to evaluate the synergy of glucose oxidase and lipase enzymes in physicochemical properties of barberry flour and bread formulated with relative replacement of corn flour. Treatments in 7 groups (T0 control sample, T1 containing 5% corn flour 0.05% glucose oxidase 0.05% lipase, T2 containing 10% corn flour 0.07% glucose oxidase 0.07% lipase, T3 containing 15% flour Corn 0.09% glucose oxidase 0.09% lipase, T4 contains 20% corn flour 0.011% glucose oxidase 0.011% lipase, T5 contains 25% corn flour 0.13% glucose oxidase 0.13% lipase, T6 Containing 30% corn flour (0.15% glucose oxidase (0.15% lipase) were prepared). The chemical results of the treatments showed an increase in moisture, ash and gluten index so that the highest amount of the mentioned factors was observed in T6 sample. Zellini number, phallus number, protein and gluten showed a significant decrease. Farinograph test results showed no significant water uptake, reduced spreading time and resistance with increasing corn flour replacement percentage in the treatments. The tensile strength of the treatments in the extensograph test showed an increase and a decrease in tensile strength and tensile strength of the treatments, respectively (p<0.05). Histological results showed that the use of lipase enzyme and corn flour reduces the stiffness of the treatments. While the addition of corn flour caused the doughs to stick and the enzymes were ineffective. The elasticity of the doughs was also improved by the addition of glucose oxidase. The results of sensory evaluation introduced T4 treatment as the superior treatment. [ABSTRACT FROM AUTHOR]