Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/349168
Type: Artigo
Title: Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes
Author: Bedoya-Perales, Noelia Soledad
Steel, Caroline Joy
Abstract: The characteristics that define cake quality can be improved by the use of adequate ingredients and a correct balance of the formulation. Fat is used for its effect on softness and because it imparts flavor and calories. Enzymes such as maltogenic α-amylase can also have a positive effect on cake texture during storage by decreasing amylopectin re-crystallization and thus delaying starch retrogradation providing longer-lasting crumb softness. The objective of this study was to determine the effect of different concentrations of maltogenic α-amylase and fat on the technological and sensory characteristics of cakes. Therefore, balanced formulations with three different fat concentrations (20, 40, and 60 g/100 g, based on the flour content) were used to evaluate the addition of maltogenic α-amylase (0, 500, and 1000 mg/kg). Technological quality determinations were carried out on days 1, 7, 14, and 21 of storage. The best results in terms of cake quality (greater specific volume, higher crumb moisture content, lower crumb firmness, and greater sensory acceptance) were obtained with the combination of 20 g/100 g fat and 1000 mg/kg maltogenic α-amylase (based on the flour content), which proved to be an alternative to reduce the fat levels in the elaboration of this type of product
Subject: Bolos
Country: Brasil
Editor: Sociedade Brasileira de Ciencia e Tecnologia de Alimentos
Rights: Aberto
Identifier DOI: 10.1590/1678-457X.6452
Address: https://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000400017
Date Issue: 2014
Appears in Collections:FEA - Artigos e Outros Documentos

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