Next Article in Journal
Using Rosemary Essential Oil as a Potential Natural Preservative during Stirred-like Yogurt Making
Previous Article in Journal
Flaxseed Polysaccharide Alters Colonic Gene Expression of Lipid Metabolism and Energy Metabolism in Obese Rats
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 11
Issue 14
10.3390/foods11141992
Review Report
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
Article
Peer-Review Record

Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake

Foods 2022, 11(14), 1992; https://doi.org/10.3390/foods11141992
by Nikola Maravić 1,2,*, Dubravka Škrobot 2, Tamara Dapčević-Hadnađev 2, Biljana Pajin 1, Jelena Tomić 2 and Miroslav Hadnađev 2
Reviewer 1:
Mehrdad Niakousari
Reviewer 2: Anonymous
Reviewer 3: Anonymous
Foods 2022, 11(14), 1992; https://doi.org/10.3390/foods11141992
Submission received: 11 June 2022 / Revised: 23 June 2022 / Accepted: 28 June 2022 / Published: 6 July 2022
(This article belongs to the Section Food Physics and (Bio)Chemistry)

Round 1

Reviewer 1 Report

The manuscript has investigated the influence of whey proteins and sourdough on sponge cake. Several tests have been performed and the results are very interesting.

Comments:

Lines 58-59: create a complex consortium  

Line 84: there is a lack of …

Line 89: please add a “Materials” section and write the brand, company, country, … of the ingredients used in the cake formula, and the chemical reagents.

Lines 100-102: paraphrase

Please write the batter preparation process in detail (the order of mixing the ingredients, mixing time and speed, etc.,). Also, add the size of the molds.

How did you determine the ratio of flour, water, and sourdough in the batters?  

Line 116: why you have used “dough”? (usually “batter” is used for cake)

Line 192: delete “sheeting, proofing” these processes are not used for cake batter

Line 193: Sponge cake is …

Line 245: was

Line 304: why the lightness of cakes with whey protein was higher than the control?

Line 339: you have stated that “high content of sugar inhibits activity of yeast present in sourdough and decrease CO2 production.”  Do the cake batters have a proofing stage or were baked immediately after preparation? 

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Reviewer 2 Report

In the chemical composition of the baked sponge cake results&discussion, please compare your results with other authors

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Reviewer 3 Report

Manuscript is clear and well written and describes the nutritional, technological and sensory characteristics deriving from the use of whey protein and whole wheat sourdough in the sponge cake. However, some aspects relating to nutritional characteristics should be increased

Line 239: The chemical composition lacks the values of the total dietary fiber which is thus included in the total carbohydrates obtained by subtraction. however, the total fiber does not provide 4 Kcal per gram. Enter the total fiber value or eliminate the calorie content and specify that only some aspects of the nutritional composition have been determined.

Author Response

Please see the attachment.

Author Response File: Author Response.docx

Back to TopTop