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. 2015 Dec;52(12):8188-95.
doi: 10.1007/s13197-015-1909-x. Epub 2015 Jun 13.

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

Laura Román  1 , Isabel Santos  1 , Mario M Martínez  1 , Manuel Gómez  1
Affiliations

Effect of extruded wheat flour as a fat replacer on batter characteristics and cake quality

Laura Román et al. J Food Sci Technol. 2015 Dec.

Abstract

The effects of three levels of fat replacement (1/3, 2/3, and 3/3) by extruded flour paste and the effects of the presence of emulsifier on layer cake batter characteristics and final cake quality were studied. Replacement of oil by extruded flour paste modified the batter density and microscopy, reducing the number of air bubbles and increasing their size, while emulsifier incorporation facilitated air entrapment in batter. Emulsifier addition also increased the elastic and viscous moduli of the batter, while oil reduction resulted in a less structured batter. Emulsifier incorporation leads to good quality cakes, minimizing the negative effect of oil reduction, maintaining the volume and reducing the hardness of cakes. Furthermore, consumer acceptability of the reduced fat cakes was improved by the addition of emulsifier. Thus, the results confirmed the positive effect of partial oil substitution (up to 2/3) by extruded flour paste on the quality of reduced fat cakes when emulsifier was incorporated.

Keywords: Acceptability; Emulsifier; Extruded flour; Layer cake; Reduced fat.

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Figures

Fig. 1
Fig. 1
Binarised images of scanned crumbs with scale bars, 2 cm. a. Control, b. Control + E, c. RF2/3 and d. RF2/3 + E. RF reduced fat cake with 2/3 oil substitution, E cakes containing emulsifier
See this image and copyright information in PMC

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