Effect of substitution of wheat flour by sourdough and whey proteins on the properties of sponge cake
No Thumbnail Available
Date
2022
Authors
Tomić, Jelena 
Škrobot, Dubravka
Dapčević-Hadnađev, Tamara
Maravić, Nikola
Hadnađev, Miroslav
Journal Title
Journal ISSN
Volume Title
Publisher
National Society of Processing and Energy in Agriculture
Abstract
As a result of consumer preferences, including the demand for healthier and high protein and high
dietary fibre plant-based food, there is a trend towards fortifying or completely replacing refined wheat
flour with whole grains or alternative ingredients. Redesign of traditional foods in order to create
optimal nutritional value becomes a common practice thus offering consumers a wider and healthier
choice. Incorporation of proteins and/or fibres from different sources in food formulations present one
of the most used approaches. Recently, the application of sourdough technology has gained research
interest due to its complexity as well as its ability to promote beneficial modifications on sensory,
technological and nutritional properties of bakery products. The technological application of sourdough
can offer several advantages such as improving texture and palatability of cereal based products,
stabilizing or increasing levels of various bioactive compounds, retarding starch bioavailability and
improving mineral bioavailability.
This study aims to investigate the effects of substitution of wheat flour by sourdough from whole wheat
flour (at levels 20% and 30%) and whey protein concentrate (at level 10%) on the quality of sponge
cakes. The characterization of sponge cakes included the evaluation of chemical composition, specific
volume, colour and texture properties. The sensory evaluation of sponge cake samples was carried out
by a panel of ten trained sensory assessors who evaluated following attributes: shape irregularity,
density, pores uniformity, cohesiveness, elasticity, adhesiveness, crumbliness, odour (overall intensity,
on eggs), flavour (overall, on eggs), taste (sweet and bitter) and sweet aftertaste. All experimental data
were subjected to one-way analysis of variance (ANOVA). To the aim, a Tukey's honestly significant
difference (Tukey's HSD) test was carried out to determinate significance differences (P < 0.05)
between samples.
Regarding the proximate composition and colour measurements, results were, as expected, strongly
dependent on the raw materials used in the formulation. Generally, the incorporation of proteins
resulted in creation of product which can be labelled as protein source since more than 12% of their
energy value is provided by protein. Compared to the control sample, reduction of wheat flour by
sourdough and whey proteins caused a significant decrease in specific volume while values of hardness
of tested samples were significantly higher. Regarding the sensory analysis, samples with sourdough
and proteins exhibited much denser structure with a noticeable number of non-uniform large pores.
Reduction of wheat flour by sourdough and whey proteins caused the loss of bitter taste, flavour and
odour on eggs while the sweetness for these samples was significantly pronounced. The results indicate
that this combination of used ingredients have a potential to be considered as an alternative value added
food ingredients for bakery products but further research should be conducted in this area.
Description
Keywords
sponge cakes quality, sourdough, whey protein concentrate, textural properties, sensory properties
Citation
Tomić, J., Škrobot, D., Dapčević-Hadnađev, T., Maravić, N., Hadnađev, M. (2022). Effect of substitution of wheat flour by sourdough and whey proteins on the properties of sponge cake. XXXIV Nacionalna konferencija sa međunarodnim učešćem “Procesna tehnika i energetika u poljoprivredi - PTEP 2022”, Book of Abstracts, 111-112, 03-08. april, Sokobanja, Srbija.