Utilization of defatted soy flour for partial Replacing of wheat flour in chiffon cake
1999
Niramol Punbusayakul (Universiry of the Thai Chamber of Commerce, Bangkok (Thailand). Faculty of Science. Dept. of Food Science)
Utilization of defatted soy flour for partial replacing of wheat flour by 10, 15, 20, 25 and 30 percent w/w of total flour in chiiffon cake were studied. Chemical and physical properties of cake flour, defatted soy flour, the batter and the products were determined. Sensory evaluation of chiffon caked with and without defatted soy flour were done by 15 panelists with 9-point hedonic scale. The results showed that the defatted soy flour and cake flour protein content 49.2 and 8.6 percent respectively. Viscosity and specific gravities of the batter were significantly increased when the percentage of defatted soy flour in the formula increased (P
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Эту запись предоставил Kasetsart University