[ESCRIBA AQUÍ EL TÍTULO DEL TRABAJO]

XX Congreso Nacional de Ingeniería Bioquímica
IX Congreso Internacional de Ingeniería Bioquímica
XIV Jornadas Científicas de Biomedicina y Biotecnología
Molecular
Veracruz, México 16-18, Marzo 2016
SPONGE CAKE’S QUALITY DEFINED BY ITS WHEY
PROTEIN COMPOSITION AND HEATING RATES DURING
BAKING
Díaz-Ramírez Mayraa, Calderón-Domínguez Georginab, García-Garibay
Marianoa, Jiménez-Guzmán Juditha, Villanueva-Carvajal Adrianad, SalgadoCruz Ma. de la Pazc, Domínguez-López Aureliod
a
Departamento de Ciencias de la Alimentación. División de Ciencias Biológicas y de la Salud.
Universidad Autónoma Metropolitana, Unidad Lerma. Av. Hidalgo Poniente 46, Col. La Estación,
Lerma de Villada, Estado de México. 52006. México.
b
Escuela Nacional de Ciencias Biológicas. Instituto Politécnico Nacional. Carpio y Plan de Ayala,
Casco de Sto. Tomás, México, D.F. 11340. México.
c
Consejo Nacional de Ciencia y Tecnología. Insurgentes Sur 1582, Col. Crédito Constructor, Benito
Juárez, Ciudad de México, Distrito Federal, 03940, México
d
Facultad de Ciencias Agrícolas, Universidad Autónoma del Estado de México, Campus
Universitario “El Cerrillo” A.P. 435, Toluca, Estado de México C.P. 50200, México
Whey protein isolate is commonly used in food products due to its functional
properties, such as foaming and water binding capacity, emulsifying and gel
formation ability. Besides, sponge cake is one of the most consumed cakes by the
bakery industry due to its porous structure. The aim of the present study was to
determine the sponge cake’s quality, defined as the relation between heating rates
during baking and the changes on the batter’s kinematic viscosity, via the partial
replacement of egg white protein (EWP) by whey protein isolate (WPI). Results
showed two heating rates during sponge cake baking; the first one (up to the first
twenty minutes, reaching a temperature close to 90°C) was not affected by the
addition of WPI, but the second heating rate increased significantly at 12.5% and
25% substitution (0.281°C/min and 0.236°C/min respectively). An opposite effect
has been observed at 50% and 100% WPI substitution, where values decreased
significantly from the observed in the control sample (-0.013°C/min and 0.66°C/min respectively). The initial kinematic viscosity of the batter caused
variations in the temperature rise of it and statistical differences (P<0.05) in the
cake’s physical properties like specific volume, moisture, texture and appearance
were observed. Therefore, a substitution of 12.5% and 25% showed no significant
differences on the quality parameters evaluated when compared to control sample
but the total replacement of egg white protein by whey protein isolate resulted in a
less quality sponge cake.
Key words: Sponge Cake; Whey Protein Isolate; Heating Rate
Mar del Norte No. 5, Col. San Álvaro Azcapotzalco C. P. 02090, México, D. F.
Tel. y Fax: 5623 3088 email: [email protected], [email protected]