Effect of skim milk powder on staling properties of yazdi cake

Staling has been a significant problem in the food industry since ancient times. Consumers demand fresh baked goods that do not stale within a reasonable time frame, while still delivering the taste and texture expected from such products. Dried skim milk has been used as a valuable ingredient especially in bakery products requiring desirable texture and moisture content. The mentioned ingredient has functional properties include emulsification, water absorption, and viscosity, gelationand etc which are indeed the manifestations of the physical and chemical properties of the milk. Formulation and processing technologies designed to control the staling rate have long been investigated. The aim of this study was to investigate the effect of adding 25, 50 percent of skim milk powder on staling properties such as moisture content, texture and color. Staling characterizations were analyzed after 1,7,14 days of storage and thermal analysis was carried out after 1, 10 days. The results showed that with increasing level of skimmilk powder staling properties become well than the control cake (0%). In 50 percent we observed the highest moisture content, the least Enthalpy, the best texture and color in yazdi cake.