Abstract:

In this study, the aim of the development of plant-based baking products using protein insulate and milk and the study of the effects of the use rate of these components on the quality characteristics of the latest products. Protein isolate is obtained from the local producer by the alkaline extraction/izoelectric disintegration method. The moisture and fat content of cakes containing protein insulate (1-5%) has been shown to be low in terms of control, while the protein content is high in terms of control. In the samples containing insulate, the cake yield is low in terms of control, while the cooking loss is high; the samples containing insulate are 3 and 5 percent high in terms of control. The color difference for both the cake and the interior has increased with the increased isolation rate. In the plant-based cake formulation, the application of myrtle protein isolation has created a lower structure of hardness and scratchability as a result of differences in the texture characteristics of the product. The sensual characteristics of insulin-containing cakes are found different from control. With the increase in the proportion of cranberry milk (20-50%) used in the Kraker formula, the protein content of the samples has increased, the moisture and fat content has decreased. In the formula, the rate of mercury one increased and the color difference between the samples increased. The use of cracks in cracks is more soft and flexible; but it has created a lower structure of scratchability. On the contrary, the cracker samples containing 20 and 40 percent of mercury milk were similar to the control samples in terms of sensual characteristics. The findings have shown that our country-specific peanut species can be considered a plant protein source by improving the formulations of various baking products.

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