Quality Evaluation of Wheat Germ Cake Prepared with Different Emulsifiers

Abstract

Abstract Wheat germ (coarse and fine) was replaced with wheat flour at levels of 0, 10, 20 and 30% for cake making. Sodium stearoyl‐2 lactylate ( SSL ) and diacetyl tartaric acid esters of mono (and di) glyceride ( DATEM ) were used as emulsifier at 0.5% level. The effects of wheat germ particle size, emulsifier type and wheat germ level on batter and cake quality were investigated. Coarse wheat germ ( CWG ) usage in cake formulation gave better cake physical properties than fine wheat germ ( FWG ). SSL provided higher cake volume, texture and pore structure score, and lower hardness to cake samples compared with DATEM . Wheat germ addition ( CWG / FWG ) increased the ash, protein, fat and mineral contents ( C a, C u, F e, M g, M n, P , K and Z n) of the samples. Crust and crumb color of the cake samples were significantly ( P < 0.05) affected by wheat germ addition. As a result, CWG can be incorporated into cake formulation up to 20% level with the aid of SSL . Practical Applications Wheat germ is rich in ash, protein, fat and mineral contents compared with wheat flour. Because of its rich composition, wheat germ is used for nutritional enrichment of various cereal products. Sodium stearoyl‐2 lactylate ( SSL ) and diacetyl tartaric acid esters of mono (and di) glyceride are anionic emulsifiers composed of hydrophilic and hydrophobic fractions. Their usage in bakery products provides some advantages, such as crumb softness and air incorporation. This study aimed to improve the nutritional quality of cakes without compromising the physical and sensory quality. The 20% enrichment level of coarse wheat germ with 0.5% SSL gained reasonable score in sensory analyses. By using wheat germ, it could be possible to produce palatable cake with increased nutritional quality.