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A Study on the Effects of Composite Flour on Cake Quality

Md. Al-Emran
Post graduate student
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202.

Rokeya Begum
Assistant Professor
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail-I902.

A. H. Talukder
Lecturer
Department of Biotechnology and Genetic Engineering, Mawlana Bhashani Science and Technology University, Tangail-1902

M. N. Hossain
Scientific Officer
Institute of Food science and Technology, BCSIR, Dhaka

Md. Shams-Ud-Din
Professor
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202

M. Azizul Haque
Lecturer
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail-1902

Abstract/ Executive Summary:

This study reports on the processing of cakes using composite flour consisting of wheat, rice, potato and soya flour. The cakes were prepared by standard formulation. Four samples of composite flour cakes containing 5, 10, 15 and 20% rice flour; 20, 15, 10 and 5% potato flour and 12, 9, 6 and 3% soya flour in combination with wheat flour were processed. The properties of plain cakes were evaluated in terms of volume, moisture content, weight, and crumb and crust characteristics. The cake supplemented with low level of composite flour had significantly improved the cake volume than those with high level of composite flour. Moisture content and weight of cakes were affected with varying substitution levels of wheat flour with composite flour. Crumb and crust quality, symmetry and bloom of the cake containing 15% rice, 10% potato and 6% soya flour was significantly better than those of cakes containing composite flour. The cakes samples were analyzed for proximate composition. Higher amount of moisture, protein, fat, ash and crude fibre content were observed in composite flour cakes as compared to control cake (with only wheat flour). The overall acceptability of control cake and the cake sample incorporative 15% rice, 10% potato and 6% soya flour were equally acceptable and significantly better from other cake samples with composite flour. Cakes were also prepared by incorporating various levels of sugar and baking powder in the cake formulations and the quality of the cakes were evaluated. The cake volume increased sharply up to 40.0% sugar addition levels, thereafter the volume of the cake increased at a slow rate. Baking powder increases the volume of cake.

Keywords: Processing of cakes, Cake quality, Composite flour

Location: Mymensingh

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Cake

Objectives:

1. To analyze the proximate composition of wheat, rice (var. kalijira), potato and soya flour;

2. To standardize formulation and preparation of cake from composite flours.

Methodology:

The soybean used in the study was collected from Biotechnology department of Bangladesh Agricultural University, Mymensingh and Kalijira varieties milled rice (raw) was collected from local market at Mymensingh. Good quality cardinal potatoes and commercial wheat flour of brand name (Mahin Maida) used in the study were collected from local market at Mymensingh. The rice, soya and wheat flour and fresh potato were analyzed for moisture content, protein, ash, crude fat, crude fibre by using AOAC. Total carbohydrate content of the sample were determined by subtracting the measured protein, fat, ash and moisture from 100. Cake volume was initially used as an important parameter of cake quality. The cake volume was determined by seed displacement method. Moisture content was determined according to the methods outlined in AOAC. The weights and specific volume of baked cakes were also measured. The symmetry and the characteristics of crust and crumb of the cakes supplemented with rice, potato and soya flour samples were evaluated and recorded. Cakes were evaluated organoleptically for colour, flavour, texture and overall acceptability. A 1-9 point hedonic rating test was also performed to assess the degree of acceptability of cakes containing different levels of rice, potato and soya flour. One slice from each lot of cake was presented to 19 panelists as randomly coded samples. The taste panelists were asked to rate the sample for colour, flavour, texture and overall acceptabi lity on a 1-9 point scale, where 1= dislike extremely; 2 = dislike very much; 3= dislike moderately; 4=dislike slightly; 5= neither like nor dislike; 6 = like slightly; 7= like moderately; 3 =like very much; 9 = like extremely. The results were evaluated by Analysis of variance and Duncan's New Multiple Range Test procedures of the Statistical Analysis System. The composite flour cakes were prepared by incorporation of different levels of composite flour in the formulation by the procedures described previously. Effects on volume, weight, moisture content and specific volume were evaluated. Different levels of composite flour were incorporated into standard wheat flour in the cake formulations and sugar was added at the rate of 20.0 to 100.0% on the flour-composite flour in weight basis. The effect of various levels of sugar on the cake volume, weight, specific volume and moisture contents were evaluated. Different levels of composite flour were incorporated into standard wheat flour in the cake formulations and baking powder was added at the rate of 1.0 to 8.0% on the flour-composite flour in weight basis. The effects of various levels of baking powder on the cake volume, weight, specific volume and moisture contents were evaluated.

Source of Information: Journal of Agricultural Engineering, Dec. 2010, Vol.38/AE(2), pp:79-87, ISSN:0379-4318.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

In cakes, processing by incorporating different levels of rice, potato and soya flour with standard wheat flour in weight basis and analyzed for their various physical and chemical properties. The volume and specific volume of control cake gave higher than that of all cakes prepared incorporating rice, potato and soya flour. Volume of cakes containing composite flour increased with the decreasing of composite flour in cake formulation. Moisture contents and weights of composite flour cakes were higher than that of control cake. The composite flour cakes weight and moisture content decreased with decreasing levels of composite flour in the formulation. The cakes containing composite flour and without composite flour (i.e. control) were analyzed for their composition. It was observed that cakes from composite flour had higher amount of moisture, protein, fat, ash, and crude fibre than cake from only wheat flour (i.e. control). A sharp increase in protein, fat and ash content were observed with increase of soya flour in cake formulation. The cake volume increased sharply up to 40.0% sugar addition levels, thereafter the volume of the cake increased at a slow rate. Various levels (1.0- 8.0%) of baking powder addition in the cake formulation containing different levels of rice, potato and soya flour noticeably influenced the cake quality. The cake volume rose sharply with the increase of baking powder.

Knowledge Management: Journal