Investigation of the effects of ultrasound technology on the quality parameters of the cake produced from sourdough

The aim of this study was to investigate the effects of ultrasound technology on the quality parameters of cake produced from sourdough. For this purpose, a new sourdough cake formulation was determined to be used in the trial by conducting literature reviews and preliminary trials. This formulation was used in control group and ultrasound applied trials. In the experiment, cake production was carried out by applying ultrasound treatment to sourdough cake dough at different amplitude levels (50% and 100%). Physical, chemical, textural and sensory analyses were performed on the produced sourdough cakes. The obtained data were compared with the sourdough cakes without ultrasound (control). The results showed that ultrasound application increased the specific volume of the cake produced from sourdough and decreased the hardness value, resulting in softer, more voluminous cakes with better porosity. It was determined that the ultrasound process increased the L* values of the internal color in sourdough cakes compared to the control group cakes, thus resulting in cakes with a brighter/more vibrant appearance. Texture analyses revealed that resilience, hardness, chewiness and gumminess values changed statistically significantly (p<0.05) in samples subjected to ultrasound treatment. In sensory analyses, it was observed that the pore structure, cake interior color, cake crust color, volume and general liking values were higher than the control samples, and the panelists liked the cake sample with 100% ultrasound power level more. As a result of the ultrasound process applied to sourdough cake samples, changes in moisture, protein, crude fat, ash, titratable acidity, b* (internal and external color), adhesiveness (external), elasticity, flavor and odor values were found to be statistically insignificant (p>0.05). It is anticipated that this study will shed light on the production of sourdough cakes that meet consumer demands and have superior quality criteria.