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

Simple item page
dc.contributor.authorMaravić, Nikola
dc.contributor.authorŠkrobot, Dubravka
dc.contributor.authorDapčević-Hadnađev, Tamara
dc.contributor.authorPajin, Biljana
dc.contributor.authorTomić, Jelena
dc.contributor.authorHadnađev, Miroslav
dc.date.accessioned2023-07-14T06:54:15Z
dc.date.available2023-07-14T06:54:15Z
dc.date.issued2022-07-06
dc.description.abstractWhey 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.en_US
dc.description.sponsorshipThis research was funded by the Science Fund of the Republic of Serbia, PROMIS, grant No. 6062634, acronym ReTRA.en_US
dc.identifier.citationMaravić, N., Škrobot, D., Dapčević-Hadnađev, T., Pajin, B., Tomić, J., Hadnađev, M. (2022). Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake. Foods, 11(14), 1992.en_US
dc.identifier.doi10.3390/foods11141992
dc.identifier.issn2304-8158
dc.identifier.scopus2-s2.0-85133828138
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/250
dc.identifier.wos000831488000001
dc.language.isoenen_US
dc.publisherMDPIen_US
dc.relationinfo:eu-repo/grantAgreement/ScienceFundRS/Promis/6062634/RS//
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectquality assessmenten_US
dc.subjectsourdoughen_US
dc.subjectsponge cakeen_US
dc.subjectwhey proteinsen_US
dc.titleEffect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cakeen_US
dc.typeinfo:eu-repo/semantics/articleen_US

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
Maravić et al., 2022 Foods.pdf
Size:
1.67 MB
Format:
Adobe Portable Document Format
Description:
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
22.51 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

Scientific papers