3,404
Views
30
CrossRef citations to date
0
Altmetric
Original Articles

Effect of Barley Flour Incorporation on the Instrumental Texture of Sponge Cake

, &
Pages 243-251 | Received 01 Mar 2007, Accepted 01 Jul 2008, Published online: 08 Jul 2010
 

Abstract

Sponge cakes were prepared by incorporating barley flour (10, 20, 30, and 40% w/w) into wheat flours. The sponge cakes were evaluated for their physical, chemical, nutritional, textural and sensory attributes. All the prepared products exhibited high in fiber, mineral and protein contents when compared with the 100% wheat flour based product. Incorporation of barley flour improved the visual of the cake from pale cream to golden brown and texture found to be softer as indicated by the instrumental texture profile analysis of the resulted cake. The cohesiveness and adhesiveness increased as barley flour incorporation from 0 to 40% and these texture properties was not increased further during storage up to 120 h. Incorporation of 20% barley flour into wheat flour for preparing cake was found to be optimum, containing rich in β-glucan, iron, calcium, zinc and highest sensory scores. While the texture characteristics showed 0.262 cohesivess and 1.39 N mm adhesiveness. The prepared cake sample indicated that the product was nutritionally rich, softer and firmer as compared to the 100% wheat flour. The results indicated that the barley flour had an anti-staling effect during storage up to 120 hr. The addition of vegetable oil to the batter resulted in an improved texture.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.