Investigation of the effect of pregelatinized wheat flour addition on physical, textural and sensory quality parameters of different cake types

Within the scope of this study, the possible effects of pregelatinized wheat flour, which is known to have an effect on basic variables such as water absorption and dough consistency, on the quality parameters of cake type baked bakery products were evaluated. In order to deal with the effect of pregelatinized wheat flour in cake products in the widest scope, liquid formulation products such as muffins, pancakes and sponge cake were determined and analyzes were made to determine their effects on physical, sensory and textural quality. When the results of the analysis were evaluated in general, it was determined that the addition of PBU increased the water holding capacity of the cakes and this could be considered as a positive contribution since it is a feature that will provide late staling. However, considering the change in hardness value, it was determined that the addition of PBU has the potential to have a more positive effect on the quality of the end product in sponge cake type cakes rather than muffins and pancakes.