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Functionality of Commercially Produced Wheat Flour Solubles in Cakes, Cookies, and Wieners
Author(s) -
OOMAH B.D.,
MATHIEU J.J.
Publication year - 1988
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.1365-2621.1988.tb07843.x
Subject(s) - food science , wheat flour , gluten , chemistry , sugar , starch , mathematics
The performance of wheat flour solubles (WFS) obtained by ultrafiltration and spray drying of a gluten‐wheat starch plant effluent was evaluated in cakes, cookies, and wieners. Batter density, cake volume, and quality of high ratio white layer cake decreased with increase in the level of WFS when it was used either as a wheat flour substitute (0–20%) or an egg white substitute (0–50%). Volume and textural characteristics of a yellow layer cake with and without substitution by WFS of 50% whole egg was not significantly different. Increasing WFS substitution levels (0–25%) of a sugar‐snap cookie formulation reduced the spread factor and increased the crispness of the cookies without significantly affecting other textural characteristics. Firmness and cook stability of wieners with (6% level) and without WFS were not significantly different.