Technological studies on high fiber cake

ABSTRACT

The replacement of the flour with five ratios of bran up to [30%] to prepare a dietary sponge cake was investigated in order to study it's effect on the quality and acceptability of the produced cake. An imported special cake flour [Joubli] and a local low protein flour [7.2%] produced from the first break stage of wheat milling were used in this study. The rhaelogical dough properties cleared a proportional relationship between the increase of the added bran and water absorption, and mixing time. in contrast a decrease in weaking time was found. Organoleptic analysis showed that the addition of wheat bran lead to reduced volume and specific volume index of processed cake. Also a negative relationship between cake quality indices and increase of bran percentage more than 15% was found. However the rest preparation of high cake using bran up to 30% were found to be acceptable which leads to some health benefits and reduce colorie intake. The study demonstrated, also, the possibility of using local low protein flour [1[st] break flour] for processing high fiber sponge cake