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WHEAT BRAN AND MIDDLINGS IN WHITE LAYER CAKES
Author(s) -
BROCKMOLE C. L.,
ZABIK M. E.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00618.x
Subject(s) - bran , chemistry , food science , raw material , organic chemistry
White cakes were prepared with substitutions of bran and middlings for both 60 and 70% extraction flours. Substitution levels included 4, 8 and 16% bran, 12% middlings bleached or unbleached, and 16% bran plus 12% middlings bleached or unbleached. Results of this study indicate that bran and middlings may be successfully substituted in the cake system. Batter viscosity increased with increasing substitution levels while the cake volumes were decreased only in cakes containing unbleached middlings. Substitutions of bran and/or middlings in the cake formula resulted in increased tenderness, yellowness and redness but lightness of the cake crumb decreased. The characteristics of specific gravity, shrinkage, symmetry, uniformity, pH and moisture, as well as sensory scores, were not adversely affected by bran or middlings substitutions.