Effects of wheat flour substitution with Sinin rice flour on qualities of butter cake
2010
Uthaiwan Tongtangwong(Thammasat University. Rungsit Campus, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Food Science Technology) E-mail:[email protected] | Suntaree Suwonsichon(Thammasat University. Rungsit Campus, Pathum Thani (Thailand). Faculty of Science and Technology. Department of Food Science Technology)
Objective of this research was to determine the effects of wheat flour substitution with Sinin rice flour at 50-100 percent substitution levels on qualities of butter cake. Results showed that specific gravity of cake batter increased while percentage of emulsion stability decreased as substitution level increased (p LT 0.05). Increasing substitution level also resulted in final product with decreased volume and moisture content but increased density (p LT 0.05). Results from texture profile analysis of butter cakes using texture analyzer indicated that butter cakes with 50-80 percent substitution levels had lower firmness, gumminess and chewiness values as compared to the control with 100 percent wheat flour. However, those with 90-100 percent substitution levels had such texture parameters that were closed to the control. Results from acceptance test using 100 target consumers revealed that liking of appearance, color, flavor, taste, texture and overall liking of butter cake samples also decreased as substitution level increased. The highest substitution level that still yielded an acceptable product for the consumers was 70 percent.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Kasetsart University