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- Title
Batter Characteristics and Quality of Cakes Made with Wheat-Oats Flour Blends.
- Authors
De La Hera, Esther; Oliete, Bonastre; Gómez, Manuel
- Abstract
Oats have a high content of β-glucan soluble fiber. Consumption of it helps to reduce cholesterol, glycemic response and some intestinal diseases. Oats flour was used to substitute 25, 50, 75 and 100% of the wheat flour to elaborate cakes with different sugar content (60-90-120% flour basis). Specific volume and viscosity were studied in batters and specific volume, weight loss, symmetry index and texture in cakes. The higher the substitution percentage, the higher the specific volume and viscosity of the batter in those formulas containing less sugar. Sugar content did not affect batter specific volume but batter viscosity decreased with increasing sugar percentages. Cake specific volume decreased as the percentage of whole oats flour increased, and cake hardness, cohesiveness and springiness decreased as oats flour increased. The cakes obtained adequate acceptability by consumers. Practical Applications This paper demonstrates the influence of the addition of oat flour in cake making, as well as its interaction with the sugar content in formula. Less sugar content (60 and 90% f/b) is needed to increase specific volume of batters with wheat and oat flours. Viscosity decreased as the percentage of oats flour increased in high-sugar ratio (120/100) formula, whereas in low-ratio formula the opposite effect was observed. Based on the conclusions, they could be optimized both, the characteristics of the batter to its correct processing as well as the sensory quality of oat flour cakes, allowing the industry to obtain healthiest cakes with greater acceptance by consumers.
- Subjects
CAKE; BAKED products; WHEAT; OATS as food; FLOUR; COOKING
- Publication
Journal of Food Quality, 2013, Vol 36, Issue 2, p146
- ISSN
0146-9428
- Publication type
Article
- DOI
10.1111/jfq.12020