Comparison the effect of fruits extract with fungal protease on waffle quality

Green alternative for sodium metabisulfite substitution: Comparison of bacterial and fungal proteases effect in hard biscuit making

Sodium metabisulfite is one of the most employed reducing agents in hard biscuit making. The recent results about its adverse effects on human health have pushed us to look in new safer and greener directions. Two different proteases, from distinct strains (bacterial and fungal), were selected and their effects on the dough thermomechanical performances, texture, and structure of the hard biscuits were compared with those obtained from the sodium metabisulfite. Doughs treated with fungal protease showed higher stability during mixing and higher consistency throughout the heating stage. On the other hand, bacterial protease had the greatest weakening effect on protein with a marked reduction of starch gelatinization. Doughs processed with fungal enzymes reached similar values to those containing sodium metabisulfite. In terms of hardness, no significant (p < 0.05) differences were found between biscuits made with bacterial protease and sodium metabisulfite. Analysis of the volumetric characteristics highlighted that bacterial enzymes gave higher values of specific volume and surface area. Regarding the structure of the hard biscuits, sodium metabisulfite produced a more uniform structure with fewer and smaller pockets as compared with the samples treated with proteases.

Study of the Utilization of Spent Grain from Malt Whisky on the Quality of Wafers

This study aimed at determining the quality parameters of the wafer formulated with the addition of grain spent (SG), resulting from the obtainment of whisky. In this sense, wafers were formulated from chickpea flour, spent grain, wild garlic paste, golden flaxseed, and hemp seeds. These food products were analyzed in terms of texture, density, and pH of the batter, but also of the final product for proximate analysis, baking loss, texture, water activity, color, antioxidant capacity, water holding capacity and oil holding capacity, microstructure, and sensorial analysis. The addition of spent grain in the wafer formulation led to products with a high acceptability, the texture of the batter underwent changes due to the addition of spent grain, all parameters increased, and only adhesiveness decreased. The density and pH of the samples with SG decreased. The fracturability of the products with SG decreased with the addition of SG compared to the control sample, and the color becomes darker, influenced by the specific color of the SG. With the addition of spent grain, it increases the fiber and protein content, the antioxidant capacity, but also the baking loss due to the fibers contained in it. The microstructure of samples with the addition of SG shows a heterogeneous distribution of pores on the cross section of the samples, with larger pores in the center of the wafer samples.

Wafer products with non-traditional raw materials

Fortification of recipes for products containing only refined raw materials, such as ice cream wafer cups, is a modern trend for such products. The use of soy okara in wet and dry form for these purposes allows you to unlock the potential of this raw material as an improver in the quality of wafer products. In the cup recipe, soy okara was added instead of flour dry matter in the amount of 10–30% in increments of 5%. In the wafer dough the mass fraction of moisture and spreadability were determined, in finished products - the mass fraction of moisture and wettability. It has been established that the use of wet and dry soy okara instead of the dry matter of flour in the formulations of wafer cups for ice cream allows increasing the moisture content of the dough by 2.3–4.9% and 3.6–8.8% and reducing its spreadability by 2–13 mm and 2–7 mm, respectively. In finished wafer cups, the introduction of wet and dry soy okara contributes to an increase in the mass fraction of moisture by 0.1 - 0.4% and 0.1 - 0.9%, a decrease in wetness by 2 - 22% and 2 - 15%, respectively, compared with the control sample. Rational dosage was taken 15% of dry soy okara and 20% dry soy okara instead of flour dry matter in the wafer cup recipe. At the same time, the wettability of finished products is reduced by 5–6%, which will positively affect the consumer properties of finished products when stored with ice cream. In experimental products, the amount of carbohydrates decreases by 4.9 - 5.9%, cellulose - increases by 78 and 87 times, calcium - by 1.5-1.8 times, the energy value decreases by 1.4 - 1.7%, and the biological value increases by 2.9 - 3.4% compared with control sample.