TY  - JOUR
AU  - Al-Dmoor, Hanee 
PY  - 2013
TI  - Correlation Study Between Volume and Overall Acceptability of Cake with Properties of Hard Wheat Flour
JF  - American Journal of Agricultural and Biological Sciences
VL  - 8
IS  - 2
DO  - 10.3844/ajabssp.2013.149.155
UR  - https://thescipub.com/abstract/ajabssp.2013.149.155
AB  - 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