The effect of the addition of whey protein as a substitute for wheat in the development of cakes with no added sugar

Abstract Whey protein (WP) is a product of cheese making which has high nutritional value and functional attributes. Its use in bakery goods favours the physical aspects as well as the emulsion and stabilization capacity and improves the sensory characteristics. The aim of this study was to replace wheat by whey protein in sugar free cakes and evaluate their physical, chemical, microbiological and sensory characteristics. The effect of adding whey protein and margarine on cakes were evaluated using a second order central compound rotational design. The selected treatments were evaluated by means of a sensory analysis and characterized according to their proximate composition and a microbiological evaluation after fifteen days of storage. The addition of up to 11.98 g of margarine per 100 g had an important influence on the reduction in cake height. The treatment with an intermediate WP content (30 g/100 g) and a lower margarine content (6.72 g/100 g) showed better acceptability and a higher protein content when compared to the control cake. The microbiological conditions were satisfactory, conforming to current legislation, even after fifteen days of storage.

摘要 乳清蛋白（Whey Protein, WP）是奶酪生产过程中的副产物，兼具高营养价值与功能特性。将其应用于焙烤食品中，可改善制品的物理品质，提升乳化稳定能力，并优化感官特性。本研究旨在以乳清蛋白替换无糖蛋糕中的小麦粉，对其物理、化学、微生物学及感官特性开展评价。采用二阶中心复合旋转设计，评估乳清蛋白与人造黄油的添加量对蛋糕品质的影响。对筛选得到的处理组进行感官分析，并通过常规营养组成分析完成表征，同时在储存15天后开展微生物学检测。结果显示，每100g配料中添加不超过11.98g人造黄油时，会显著降低蛋糕高度。与对照蛋糕相比，乳清蛋白添加量处于中等水平（30g/100g）且人造黄油添加量较低（6.72g/100g）的处理组，展现出更优的消费者接受度与更高的蛋白质含量。即便经过15天储存，其微生物学指标仍符合现行法规要求，状态合格。