THE EFFECT OF GEL EMULSIFIER CONTANING DATEM AND MONOGLYCERIDE ON RHEOLOGICAL PROPERTIES OF BATTER AND PHYSICOCHEMICAL PROPERTIES OF CUP 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.

GHANADREZAEE M.; ARIANFAR A.; SHEIKHOLESLAMI Z.

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

Journal Paper

Paper Information

Journal: Journal of food science and technology Year:2017 | Volume:14 | Issue:70 Page(s): 159-170

Download Full-Text

Persian Verion

View:

1,389

Download:

Cites:

Information Journal Paper

Title

THE EFFECT OF GEL EMULSIFIER CONTANING DATEM AND MONOGLYCERIDE ON RHEOLOGICAL PROPERTIES OF BATTER AND PHYSICOCHEMICAL PROPERTIES OF CUP CAKE

Author(s)

GHANADREZAEE M. | ARIANFAR A. | SHEIKHOLESLAMI Z. | Issue Writer Certificate

Keywords

CUP CAKEQ1

GEL EMULSIFIERQ1

DATEMQ1

MONOGLYCERIDEQ1

PHYSICOCHEMICAL PROPERTIESQ2

Abstract

Hydration of Emulsifiers and production of GEL EMULSIFIERs increases performance of them in bakery industry. The aim of this study was to investigated the effect of different concentration of DATEM (5, 10 percent) and distilled MONOGLYCERIDE (50, 60percent) and constant level of polyglycerol ester (10percent) in GEL EMULSIFIER formulation on PHYSICOCHEMICAL PROPERTIES of batter (pH and viscosity) and physicochemical and rheological properties of CUP CAKE (color, specific volume, texture and moisture content). experiments was investigated in a completely randomized design in 3 replications (a=95%).The result showed that the best concentration of DATEM by 50 percent of MONOGLYCERIDE was 5 percent. These gel Formulation was decreased Viscosity of batter, moisture content (1 week after cooking), hardness of Cake and and a* and b* of crumb of Cake and increased PH of batter, specific volume of Cake and L* of crumb and crust of Cake. As well as the appropriate concentration of DATEM by 60 percent of MONOGLYCERIDE was 10 percent. also these gel formulation was increased Viscosity of batter and decreased PH of batter also these gel decreased moisture content (1 week after cooking) and hardness of cake and a* of crumb of Cake. increased L* of crumb and crust of cake and b* of crumb of Cake.

Cites

No record.

References

No record.

Cite

APA: Copy

GHANADREZAEE, M., ARIANFAR, A., & SHEIKHOLESLAMI, Z.. (2017). THE EFFECT OF GEL EMULSIFIER CONTANING DATEM AND MONOGLYCERIDE ON RHEOLOGICAL PROPERTIES OF BATTER AND PHYSICOCHEMICAL PROPERTIES OF CUP CAKE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(70), 159-170. SID. https://sid.ir/paper/71570/en

Vancouver: Copy

GHANADREZAEE M., ARIANFAR A., SHEIKHOLESLAMI Z.. THE EFFECT OF GEL EMULSIFIER CONTANING DATEM AND MONOGLYCERIDE ON RHEOLOGICAL PROPERTIES OF BATTER AND PHYSICOCHEMICAL PROPERTIES OF CUP CAKE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(70):159-170. Available from: https://sid.ir/paper/71570/en

IEEE: Copy

M. GHANADREZAEE, A. ARIANFAR, and Z. SHEIKHOLESLAMI, “THE EFFECT OF GEL EMULSIFIER CONTANING DATEM AND MONOGLYCERIDE ON RHEOLOGICAL PROPERTIES OF BATTER AND PHYSICOCHEMICAL PROPERTIES OF CUP CAKE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 70, pp. 159–170, 2017, [Online]. Available: https://sid.ir/paper/71570/en

Related Journal Papers