CHARACTERISTICS OF WHEAT FLOUR CAKES AS INFLUENCED BY SUBSTITUTION OF MAIZE FRACTIONS

Document Type : Original Article

Authors

1 Rural Home Economic, Faculty of Agriculture, Cairo University, Giza, Egypt

2 Food Technology Research Institute, Agricultural Research Center, Giza, Egypt

Abstract

The influence of replacement of a part of wheat flour by maize endosperm, germ and hulls at different levels to produce a cake was studied. The substitution of cake by maize hulls caused increase in mois­ture content, crude fiber and ash content for all substitution levels. The addition of 10% maize or 5% hulls to wheat flour produced cake with a slight increase in specific volume, while a decrease in volume and specific volume was observed by increasing the percentage of fraction added. In­creasing the replacement of maize hulls more than 10% decreased the color of produced cakes. The hunter color measurement showed that L and b values of samples made from different levels of corn germ cakes were lower than those made from either maize hulls or endosperm. The addition of maize endosperm for making cake did not change most of characters but it improved some parameters. Using 5% or 10% corn germ had score nearly similar to those of control. The substitution of maize hulls for wheat flour had negligile effect on the produced cakes, where as the sample had higher scores in most of characters than the control. This explains the possibility of producing acceptable cakes with maize hull up to 15%.

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