The Effects of Wild Sage Seed Gum (Salvia macrosiphon) on the Rheological Properties of Batter and Quality of Sponge Cakes

Authors

  • F. Salehi Assistant Professor of the Department of Food Industry Machines, Bu-Ali Sina University, Hamedan, Iran.
  • S. Amin Ekhlas B. Sc. Student of the Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran.
Abstract:

The aim of this study was to determine the rheological properties of sponge cake batters andphysical (volume, density, moisture content, weight after baking and color) and sensory properties of spongecake formulated with four different levels of wild sage seed gum (0, 0.5, 0.75 and 1.0 %). Sponge cake battersformulated with gums showed pseudoplastic (shear-thinning) and thixotropic (time-dependent) behavior. Theapparent viscosity of cake batter significantly (P

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Journal title

volume 08  issue 2

pages  41- 48

publication date 2018-07-01

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