Improvement in the Quality of Shortened Cake using PregelatinizedWheat Flour as a Natural Additive

Cake is a rich source of energy, protein, and vitamins needed by the body and has become a snack food. Creating diversity, quality improvement, and maintenance of cake has always been considered by researchers. Pre-gelatinized flour has a high ability to hold moisture andcan increase the final product moisture. Pre-gelatinized wheat flour due to lack of chemicals has been very significant in production. The purpose of this investigation was to study the impact of replacing different percentages of pre-gelatinized wheat flour as an enhancer in production of shortened cake. Pre-gelatinized wheat flour, 1.5%, 3%, and 4.5%, replaced theflour in the formulation. Flour characteristics such as moisture, protein, fat, ash, and physicochemical characteristics of cake including moisture, volume, height, and color were evaluated. By increase of pre-gelatinized wheat flour in the cake, statistically significant difference was observed in physicochemical characteristics of the cake. By adding pregelatinized wheat flour, the moisture, height, and volume of samples increased. In contrast samples treated with pre-gelatinized wheat flour showed lower color difference in crust and texture of the cake compared to the control sample. The results showed that the cake properties were more favorable compared to the control sample. The sample containing 3% pre-gelatinized wheat flour is presented as the best sample among other treatments

Improvement in the Quality of Shortened Cake using PregelatinizedWheat Flour as a Natural Additive Keywords:

pre-gelatinized wheat flour , enhancer , shortened cake , color , volume