Functionality of some emulsifiers in pound cake made with complete or partial substitution of wheat starch with rice flour and / or rye flour
Manar Tawfeek Ibrahim;
Abstract
Effect of four commercial cake improvers on the physical properties, sensory evaluation and staling rate of sponge cake prepared by substituted 25, 50, 75 and 100 % of wheat starch with rice or/and rye flours were studied. Among all improvers, cakes with improver B showed a maximum improvement in batter specific gravity, volume and specific volume followed by cakes with improver A, D and C. Replacement of wheat starch with up to 50 % rice flour or 25 % rye flour did not caused any obvious adverse effects on sensory attributes of cake when using all improvers compared with control cake. Texture analysis of cake crumb revealed that cake processed with improver B recorded the highest penetrometer reading (high freshness) during storage at room temperature up to 9 days compared with other improvers. In addition, no significantly difference was found between control cake and all studied treatments in staling when adding any type of improvers.
Other data
| Title | Functionality of some emulsifiers in pound cake made with complete or partial substitution of wheat starch with rice flour and / or rye flour | Authors | Manar Tawfeek Ibrahim | Keywords | sponge cake, cake improver, rice flour, rye flour, sensory evaluation, staling rate. | Issue Date | May-2008 | Publisher | Getreidetechnologie (Cereal technology) | Journal | Getreidetechnologie (Cereal technology) | Volume | 62 | Start page | 234 | End page | 239 |
Attached Files
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