Page Banner

United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVING HUMAN HEALTH USING FUNCTIONAL FOOD INGREDIENTS FROM BY-PRODUCTS OF GRAIN MILLING INDUSTRIES USING INNOVATIVE TECHNOLOGIES

Location: Functional Foods Research Unit

Title: Effect of corn bran substitution on baking quality of cakes

Authors
item Liu, Sean
item Singh, Mukti

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: June 11, 2011
Publication Date: June 15, 2011
Citation: Liu, S.X., Singh, M. 2011. Effect of corn bran substitution on baking quality of cakes. Meeting Abstract. 00:000-000.

Technical Abstract: Food-grade corn bran from the grain milling industry is good source of dietary fiber and can be incorporated into baking goods for low calorie, high-fiber diet. Food grade corn bran was obtained from ICM (St. Joseph, MO) and purified from endosperm and germ fragments using a Kice Multi-Aspirator. It was subsequently ground with a Retsch Model VDE 0530 centrifugal mill to produce a corn bran fraction that passes through size 80 sieve. The corn bran fraction was used as flour substitution in a cake formulation based on AACC method 10-90. The Faringraph testing was conducted to measure optimal mixing time and optimal water absorption of mixtures of flour and water, incorporating 0%, 5%, 10%, and 20% corn bran flour, respectively. The effects of corn bran substitution, mixing time, and water on properties of cake batter and cake were examined - batter viscosity, specific volume of batter, cake volume, crumbgrain, cake color, cake texture, moisture of cake, and water activity of cake, and sensory evaluation. The optimal corn bran substitution based on these measurements was determined.

Last Modified: 10/22/2014
Footer Content Back to Top of Page