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DIETARY FIBER SOURCES FOR BAKED PRODUCTS: COMPARISON OF WHEAT BRANS AND OTHER CEREAL BRANS IN LAYER CAKES
Author(s) -
SHAFER MELISSA A. M.,
ZABIK MARY E.
Publication year - 1978
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.1365-2621.1978.tb02308.x
Subject(s) - bran , food science , flavor , taste , chemistry , dietary fiber , raw material , organic chemistry
Layer cakes were prepared with 30% of the flour substituted with two varieties each of hard red, soft red and soft white wheat bran, commercial wheat bran, corn bran, soy bran and oat bran. Source of the wheat bran had little effect on cake quality. White bran produced lighter colored cakes but taste panel scores were similar to those of red. Batter viscosity was higher for cakes with nonwheat brans but cakes were less tender and received lower total sensory scores. However, the cake with the corn bran had the highest volume. Cakes with corn and all types of wheat bran were acceptable; however, oat and soy bran substitution produced cakes with poor flavor.