Halef Dizlek

The effects of various ratios of sunflower oil and surfactant on household type cake quality

The aim of this study was to determine the effects of sunflower oil (0, 5, 10, 15%) and surfactant (acetic and lactic acid esters of mono and diglycerides; 0, 0.25, 0.5, 0.75, 1%) on the quality of the wheat flour based household type cake. The variable ingredients were used as alone or in combinations in cake manufacture; therefore 20 different batter formulations were formed. Quality characteristics of cake samples (volume, symmetry, uniformity, shrinkage, weight loss, crumb–grain structure, crumb firmness) were investigated. Both components had a significant (P < 0.05) impact on cake quality. In trial conditions, it was determined that the effect of surfactant on cake quality was greater than the oil. In cake batter, using up to a certain level (0.5%) surfactant was improved the cake volume and porosity. When the surfactant was used at 0.75 and 1% levels, these cake properties were deteriorated. The softness of the cakes have been measured as maximum when surfactant was used alone in increasing order from 0 to 1%. Sunflower oil improved the cake quality up to a limited extent. This improvement generally occurred at 5% level. Usage of oil with higher levels declined cake properties significantly. In combination formula, it was determined that using surfactant made using more oil in the batter formula possible. Careful attention should be paid to the appropriate level of use of oil and surfactant in cake production. Otherwise, significant declines occurred in cake quality. It was concluded that high-quality household-type cakes can be made if both ingredients were combined the use of 5–10% oil and 0.75–1% surfactant.

Effects of Chickpea-Based Leavening Extract on Physical, Textural and Sensory Properties of White Wheat Bread

Abstract This study aimed to investigate the effects of chickpea-based leavening extract (CLE) on certain white wheat bread characteristics. CLE increased the loaf volume, height and redness while it reduced the moisture, lightness and yellowness of the bread. Although crumb hardness of CLE bread was observed to be higher than commercial baker’s yeast (CBY; Saccharomyces cerevisiae) bread on the first day, this value did not show any significant difference during two days storage. Adhesiveness and chewiness of CLE bread were affected significantly, whereas springiness was not. Loaf volume, symmetry, crust colour, crust structure, texture, mouthfeel, odour, general acceptability and purchasing intent of CLE bread was scored higher as a result of sensorial analyses. We concluded that CLE could be used in breadmaking as an alternative to CBY for consumers who want a different taste and flavour. The use of CLE can be made widespread by performing and standardising the commercial production.