EFFECTS OF PERCENTAGE AND PARTICLE SIZE OF WHEAT GERM ON SOME PROPERTIES OF BATTER AND CAKE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

MAJZOOBI M.; DARABZADEH N.; FARAHNAKY A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST) Year:2012 | Volume:14 | Issue:4 Page(s): 827-836

Download Full-Text

Persian Verion

View:

908

Download:

382

Cites:

Information Journal Paper

Title

EFFECTS OF PERCENTAGE AND PARTICLE SIZE OF WHEAT GERM ON SOME PROPERTIES OF BATTER AND CAKE

Author(s)

MAJZOOBI M. | DARABZADEH N. | FARAHNAKY A. | Issue Writer Certificate

Keywords

BATTERQ3

CAKEQ3

PARTICLE SIZEQ3

PHYSICAL PROPERTIESQ3

WHEAT GERMQ3

Abstract

Wheat germ, a highly nutritive part of wheat kernels, is separated during milling as a by-product. In this study, WHEAT GERM was used to supplement CAKEs. Different levels of the germ (0, 5, 10, 15 and 20%) at different particles sizes (280, 585, 890 and 1, 195 mm) were added to a CAKE recipe. The results showed that with increasing the germ level and PARTICLE SIZE, BATTER consistency and density of the CAKEs increased significantly, while the height of the CAKEs decreased. With increasing the germ level and its PARTICLE SIZE, the crumb became slightly yellow while the crust color and the textural parameters (TPA test) remained unaffected. Determination of the sensory attributes of the samples showed that the PARTICLE SIZE was negatively correlated with the crumb color and texture of the CAKEs, while other sensory parameters remained unaffected. In general, 15% of germ was the highest level and 280 mm was the most suitable PARTICLE SIZE (as recognized by the panelists) for the production of an appropriate germ CAKE.

Cites

INVESTIGATING TEXTURAL AND PHYSICAL PROPERTIES OF MICROWAVE- BAKED CUPCAKE

References

No record.

Cite

APA: Copy

MAJZOOBI, M., DARABZADEH, N., & FARAHNAKY, A.. (2012). EFFECTS OF PERCENTAGE AND PARTICLE SIZE OF WHEAT GERM ON SOME PROPERTIES OF BATTER AND CAKE. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), 14(4), 827-836. SID. https://sid.ir/paper/63062/en

Vancouver: Copy

MAJZOOBI M., DARABZADEH N., FARAHNAKY A.. EFFECTS OF PERCENTAGE AND PARTICLE SIZE OF WHEAT GERM ON SOME PROPERTIES OF BATTER AND CAKE. JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST)[Internet]. 2012;14(4):827-836. Available from: https://sid.ir/paper/63062/en

IEEE: Copy

M. MAJZOOBI, N. DARABZADEH, and A. FARAHNAKY, “EFFECTS OF PERCENTAGE AND PARTICLE SIZE OF WHEAT GERM ON SOME PROPERTIES OF BATTER AND CAKE,” JOURNAL OF AGRICULTURAL SCIENCE AND TECHNOLOGY (JAST), vol. 14, no. 4, pp. 827–836, 2012, [Online]. Available: https://sid.ir/paper/63062/en

Related Journal Papers