Effect of Replacement Wheat Flour by a Composite Mix Flour in Sponge Cakes

This study assessed the effect of partial replacement of wheat flour with composite mix flour made with 52% quinoa, 22% dry pea, 25% dry carrot, and 1% tocte in cakes, which was raised to three levels of replacing (at 0%, 10%, and 30%). Effect of composite flour on proximal composition, color, poros...

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Bibliographic Details
Published in:Journal of culinary science & technology 2017-04, Vol.15 (2), p.89-100
Main Authors: García-Segovia, Purificación, Moreno, Ana, Benítez, Lourdes del Rocío, Logroño, Mayra Alexandra, Fonseca, Janet Graciela, Martínez-Monzó, Javier
Format: Article
Language:English
Subjects:
Cakes
Carbohydrates
Color
Composition effects
Flour
Nutrient content
Porosity
Proteins
Proximal composition
sensorial analysis
Sensory properties
Softness
sponge cakes
Texture
vegetal protein
Wheat
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Summary:This study assessed the effect of partial replacement of wheat flour with composite mix flour made with 52% quinoa, 22% dry pea, 25% dry carrot, and 1% tocte in cakes, which was raised to three levels of replacing (at 0%, 10%, and 30%). Effect of composite flour on proximal composition, color, porosity, texture, and sensory characteristics of cakes was evaluated. Chemical characteristics of sponge cakes were as follows: ash (1.2 to 1.5%), fat (5.6 to 7.5%), protein (4.8 to 11.3%), and carbohydrate (42 to 56.8%). Cakes containing 30% composite flour got statistics differences with control cake for appearance, color, and texture. There was observed a decrease in hardness of cakes supplemented with composite mix flour, indicating softness in the texture of cakes. Thus, the quantity and quality of protein contents and texture of cakes were improved with the replacement of composite mix flour.
ISSN:1542-8052
1542-8044
DOI:10.1080/15428052.2016.1220340