Artículos de revistas
Effect Of The Concentrations Of Maltogenic α-amylase And Fat On The Technological And Sensory Quality Of Cakes
Registro en:
Food Science And Technology. Sociedade Brasileira De Ciencia E Tecnologia De Alimentos, Sbcta, v. 34, n. 4, p. 760 - 766, 2015.
1678457X
10.1590/1678-457X.6452
2-s2.0-84923872513
Autor
Bedoya-Perales N.S.
Steel C.J.
Institución
Resumen
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 a-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. 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