Pasting Characteristics, Baking and Sensory Qualities of Cakes from Blends of Cassava and Wheat Flours

被引：6

作者：

Bakare, H. Adegoke ^{[1
]}

Osundahunsi, Oluwatooyin F. ^{[2
]}

Adegunwa, Mojisola O. ^{[1
]}

Olusanya, Joseph O. ^{[3
]}

机构：

[1] Fed Univ Agr, Dept Foodserv & Tourism, Abeokuta, Nigeria

[2] Fed Univ Technol Akure, Dept Food Sci & Technol, Akure, Nigeria

[3] Tai Solarin Univ Educ, Dept Home Econ & Hotel Management, Ijebu, Ogun State, Nigeria

来源：

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY | 2014年 / 12卷 / 02期

关键词：

Processing; cassava; pasting properties; baking; cake; sensory evaluation;

D O I：

10.1080/15428052.2013.846880

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Wheat flour was replaced with cassava flour (30 to 100%) to produce cake. Composition and pasting properties of the flours and their composite flour blends were determined. Baking and sensory qualities of the resulting cake samples were evaluated. Protein starch and fiber contents of the cassava and wheat flours were 1.5; 71.50; 1.94% and 10.9; 69.89; 2.81% respectively, which significantly influenced their pasting and baking characteristics and also reflected in their composite blends. Peak, holding, breakdown and final viscosities of the blends ranges from 90.1 to 121.1; 51.6 to 82.7; 38.21 to 42.62; and 93.4 to 125.8 Rapid Visco Unit (RVU) respectively. Specific volume decreased from 1.49 to 1.18 ml/g. Cake of comparable qualities with that obtained from wheat were obtained within 40% substitution level.

引用

页码：109 / 127

页数：19

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