فهرست نشریات علمی دسترسی آزاد ایران

Different types of cakes are the most consumed bakery products in the world. Concerning high water holding capacity of potato starch, this source was used to replace 10% of wheat flour by potato flour and starch in sponge cake formulation to clarify the role of non- starch compounds. Samples were evaluated in terms of volume index, symmetry and uniformity of cake, porosity, microstructural observations, crumb moisture and cake crust, sensory characteristics and color factors (L*, a*, b*). The results showed that the samples containing potato flour had extra volume than two other samples and adding potato flour and starch led to improved porosity of cake, and also the sample comprising potato flour and control had more acceptance according to sensory properties. After fourteen days, potato starch retained a higher moisture content than two other treatments, which resulted in thedelayed staling of the cake containing potato starch. The results of evaluation of color components (L*, a*, b*) showed that the addition of 10% of potato flour to wheat flour had the highest amount of L* in the cake, but in the crust cake, the highest L* and b* values were obtained for the sample containing potato starch among the three different treatments forms. Finally, according to the results, it can be concluded that replacement of 10% of wheat flour with potato flour improves the qualities of cake properties such as significant increase in volume dough.