Investigating the Impact of Wheat Bran and Heat-Resistant α-Amylase Enzyme Microcapsules on the Physicochemical Characteristics of Batter and Staling of Cake
محورهای موضوعی : Food and Health
Golnaz Soltani
1
,
Alireza Rahman
2
,
Lida Shahsavani Mojarad
3
,
Touraj Rahimi
4
1 - Department of Food Science and Technology, Islamic Azad University, Shahr-e-Qods Branch, Tehran, Iran
2 - Department of Food Science and Technology, Islamic Azad University, Shahr-e-Qods Branch, Tehran, Iran
3 - Department of Food Science and Technology, Islamic Azad University, Shahr-e-Qods Branch, Tehran, Iran
4 - 1- Research Center for Medicinal Plants, Islamic Azad University, Shahr-e-Qods Branch, Tehran, Iran
کلید واژه: Alpha-Amylase, Cake, Encapsulation, Staling, Wheat Bran,
چکیده مقاله :
Staling is a major challenge in the bakery sector, contributing significantly to waste. This study aimed to evaluate the effects of microencapsulated heat-resistant α-amylase and wheat bran on batter quality and oil cake staling. α-amylase microcapsules were engineered using different ratios of chitosan and whey protein concentrate. The 75:25 formulation showed the highest enzymatic efficiency and was chosen for further analysis. The microstructure was analyzed using a scanning electron microscope (SEM). The microcapsule showed an almost spherical shape with irregular surfaces and visible accumulations. This study examines how different concentrations of wheat bran (5%-15%) and a 1% micro-enzyme affect batter properties and cake staling. The incorporation of wheat bran significantly increased the viscosity and density of the cake batter (p < 0). The batters with bran and micro-enzyme showed lower viscosity and density than those with only wheat bran. Adding wheat bran, alone or with enzyme microcapsules, significantly darkened the cake color. This modification increased the a* and b* color indices compared to the control group. Over time, the cakes' moisture content decreased while their hardness increased. The control sample showed the most significant changes. This research shows that adding wheat bran and α-amylase enzyme microcapsules helps produce a functional cake with a lower staling rate.
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