The Effect of Reducing Agent on Quality Characteristics of Flour and Cake (Glutathione)

The effect of adding whey protein concentration from natural sources (glutathione extracted) on the rheological and organoleptic properties of the flour used for making cakes was investigated. Four samples of cakes manufacturing which used hard wheat to study the effect of the sulfur bonds that form in the flour, which whey protein concentration (glutathione concentration extraction) was used of 1 %, 2 % and 3 % and the sample without the addition. Proximate analysis of wheat flour values are 12.04 %, 7.75 %, 0.55 %, 0.53 %, 67.5 % for protein and moisture content, ash, oil content, and Carbohydrates respectively. Rheological properties showed that in Farinograph readings the highest score for water absorption (66.2 %) in the sample 2 % WPC recorded, and highest volume found in the sample 1 % WPC. Also the lowest devolving time (1.8 min) was obtained in samples 3 % WPC and control sample. Moreover the dough stability ranged between 14.2 to 18.9 min, and the highest record by the control sample. The highest score degree of softness was obtained (51FU) by the control samples, while the lowest record (26FU) in sample containing 1 % WPC. Extensopram reading showed that difference in the degree of samples. The highest resistance in time period (45min) showed (312cm) by the sample containing 1 % WPC, while the time period (90min) and (135min) recorded (498cm) and (566cm) by the control sample respectively. The highest extensibility in time period (45min) showed (166min) in both sample containing 1 % and 3 % WPC, while the time period (90min) and (135min) recorded (151min) and (141min) by the sample containing 2 % WPC respectively. Specific volume showed that significant differences (pless than0.05) in the cakes making with glutathione. The highest specific volume obtained (1.807) in control sample, followed found (1.712) by sample containing 2 %WPC showed the best, while other sample ranked in an intermediate position. Organoleptic quality of cake sample showed significant different (pless than0.05) in (aroma, taste, color of crust, the color of crumb, crumb cells uniformity and general acceptability) found that the control and the sample containing 3 % WPC was record the highest score, while the other samples ranked in an intermediate position.