Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract only
Publication Acceptance Date: 6/25/2008
Publication Date: 9/20/2008
Citation: Singh, M. 2008. Dried flour-oil composites for lipid delivery in low-fat cake mix [abstract]. American Association of Cereal Chemists Meetings. 53(4):A79. Interpretive Summary:
Technical Abstract: Excess steam jet-cooked wheat flour and canola oil composites containing 30 to 55% oil were drum dried. The composites were used to replace the flour and oil in the low-fat cake mix formulations. The cake batter specific gravity and viscosity were measured. The cakes were analyzed for crumb grain, color, texture, and water activity. The effects of storage were determined by evaluating the cakes on day 0, 1, 4, and 7 days. The cakes made with the composites were softer and had more spring as measured by the texture analyzer. Similar differences in the texture were also observed with cakes stored for 7 days. The cakes made with composites retained their softness and moistness better than the cakes made with equivalent flour and oil. The composites have a great potential for the use in bake mixes as a dried form of lipid.