Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 1, Pages 33-38Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2009.06.026
Keywords
Fibre; Cakes; Rheology; Sensorial analysis
Categories
Funding
- Comision Interministerial de Ciencia y Tecnologia Proyects [AGL2005-05192-CO4-02/ALI]
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The effects of fibre type (wheat bran, oat bran, cellulose microcrystalline), size (50, 80, 250 gm) and percentage of substitution (0%, 12%, 24%, 36%) on batter and layer cake characteristics were determined. Batter density, and the theological parameters (G' and G '') increased with fibre size, but the flow index decreased. Especially with 20% wheat bran, large-sized fibre gave the most firm, chewy and yellow cakes, while providing the most significant sensory differences with the control. Cakes with microcrystalline cellulose were the most similar to the control. All cakes obtained high sensory scores, indicating that they were not disagreeable for consumers. It is possible to obtain high quality cakes when adding up to 20% of fibre, but selection of an adequate fibre is necessary. (C) 2009 Elsevier Ltd. All rights reserved.
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