Effect of different particle sizes and levels of wheat bran on the physical and nutritional quality of sponge cake

Majzoobi, M, Pashangeh, S and Farahnaky, A 2013, 'Effect of different particle sizes and levels of wheat bran on the physical and nutritional quality of sponge cake', International Journal of Food Engineering, vol. 9, no. 1, pp. 29-38.


Document type: Journal Article
Collection: Journal Articles

Title Effect of different particle sizes and levels of wheat bran on the physical and nutritional quality of sponge cake
Author(s) Majzoobi, M
Pashangeh, S
Farahnaky, A
Year 2013
Journal name International Journal of Food Engineering
Volume number 9
Issue number 1
Start page 29
End page 38
Total pages 10
Publisher Walter de Gruyter GmbH
Abstract To increase the dietary fiber of sponge cake, it was enriched with wheat bran of different levels (0, 5, 10, 15, and 20%, w/w; flour basis) and particle sizes (90, 170, 280, and 420 μm). The results showed that both crude fiber and phytic acid contents of the bran decreased with the reduction in the particle size. Batter density increased whereas batter consistency decreased with increase in the particle size and the level of the bran. The crust and crumb color became darker, more reddish and less yellowish as the level and particle size of the bran increased. Density of the cakes decreased as higher percentages and coarser brans were included. Determination of the textural properties of the cakes using texture profile analysis technique showed that with increase in the percentage of wheat bran, hardness, gumminess, and chewiness increased whereas, cohesiveness and springiness decreased. According to the taste panel, using no more than 10% bran with particle size smaller than 170 μm resulted in cakes similar to the control. The total dietary fiber and phytic acid content of the resultant cakes was 5.95% and 2.90 (mg/g), respectively.
Subject Food Processing
Keyword(s) Dietary fiber
Particle size
Phytic acid
Sponge cake
Wheat bran
DOI - identifier 10.1515/ijfe-2012-0160
Copyright notice © 2013 by Walter de Gruyter Berlin / Boston.
ISSN 2194-5764
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