Research Article Open Access

Correlation Study Between Volume and Overall Acceptability of Cake with Properties of Hard Wheat Flour

Hanee Al-Dmoor1
  • 1 Department of Nutrition and Food Processing, Faculty of Agricultural Technology, Al-Balqa Applied University, Al-Salt, Jordan

Abstract

The most important factor in cakes making is the availability of soft wheat flour. Sometimes cake flour is producing by milling hard wheat because the shortage of soft wheat flour. The aim of this study is to identify a specification for production cake flour from hard wheat which gives a high quality of cake products. Protein %, ash %, wet gluten %, dry gluten %, gluten index, falling no, acidity %, damaged starch, sedimentation values and particles size are 8.82, 0.5, 24.1, 8.44, 97.65, 310.3, 0.15, 7.71,72.7 and 10.07 respectively. The development time, stability, elasticity, softening, water absorption, resistance, extensibility and R: F values for dough are 1.35, 3.1, 102, 89.4, 57.73, 98.6, 357, 155 and 2.31 respectively. The average of cakes volume is 711 c.c and overall acceptability is 7.55 of 9 hedonic scales. Both of cake volume and overall acceptability of sensory evaluation test correlate positively (p<0.005) with protein and gluten content, sedimentation rate and extensograph parameters which give an indication about hard wheat cake flour could be substituted for soft wheat flour. Cake producers should apply a special treatment to improve the quality of cake.

American Journal of Agricultural and Biological Sciences
Volume 8 No. 2, 2013, 149-155

DOI: https://doi.org/10.3844/ajabssp.2013.149.155

Submitted On: 3 June 2013 Published On: 6 July 2013

How to Cite: Al-Dmoor, H. (2013). Correlation Study Between Volume and Overall Acceptability of Cake with Properties of Hard Wheat Flour. American Journal of Agricultural and Biological Sciences, 8(2), 149-155. https://doi.org/10.3844/ajabssp.2013.149.155

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Keywords

  • Cake
  • Flour
  • Baking
  • Quality
  • Rheology
  • Property