- Selcuk Journal of Agriculture and Food Sciences
- Vol: 22 Issue: 46
- The Effect of Different Types of Pekmez As Natural Source of Sugar on Cake Dough and Cake Characteri...
The Effect of Different Types of Pekmez As Natural Source of Sugar on Cake Dough and Cake Characteristics
Authors : Nilgün Ertaş, Hacer Çoklar
Pages : 51-54
View : 11 | Download : 14
Publication Date : 2008-12-25
Article Type : Research Article
Abstract :In this research, apricot, grape and elecampane pekmezes were used in cake formulation instead of crystal sugar at a ratio of 25, 50, 100 %. Effect of pekmez addition on batter properties, changes in physical and chemical properties of cakes during 21 days storage were investigated. Batter viscosities were measured with a Brookfield viscosimeter at 2.5, 5, 10, 20, and 50 rpm speeds at 24ºC. pH, color (L, a and b) and hardness of the cakes were measured during storage. The flow behavior of cake dough at all pekmez types and three different pekmez addition ratios were found to fit power-law model. At the beginning, pH values of the cakes at all pekmez addition ratios were lower than control cake and decreased during 21 days storage. After 7 and 21 days, 50 and 100 % apricot pekmez added cakes gave lower hard-ness values than control cake. Color values decreased during the storage. As a result, 50 and 100 % apricot pekmez addition in cakes increased acidity and this acidity increased during the storage. 50 and 100 % apricot pekmez addition in cakes provided softer textured cakes retaining its soft texture during the storage period.Keywords : Pekmez, şeker, kek, kek hamuru, pH, viskozite