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Title: Effect of flour-oil composite as powdered fat source in low-fat cake mixes

item Singh, Mukti

Submitted to: Journal of Food Processing and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/19/2012
Publication Date: 4/23/2012
Citation: Singh, M. 2012. Effect of flour-oil composite as powdered fat source in low-fat cake mixes. Journal of Food Processing and Technology. 3:154. DOI: 10.4172/2157-7110.1000154.

Interpretive Summary: This research determined that high-oil starch-lipid composites (SLC) would serve as a carrier of trans-free fat in dried powdered form for baking mixes. Cake mixes traditionally require the addition of oil, water and eggs before baking. This reduces their intended convenience value as an all-inclusive mix and increases potential for measuring errors and lower quality results. The objective of this research was to study the effects of SLC on the baking of single stage cake mixes. High-oil SLC were prepared by jet cooking wheat flour and canola oil, and drum drying the cooked composite to form a free flowing powder. The properties of batter and the quality of cake were measured. It was found that cakes made with SLC as the fat source in baking mix had higher volume and better texture than those made with added oil. This study indicates potential new applications for SLC that benefit the baking industry by generating new products offering greater convenience and consistently higher quality results.

Technical Abstract: Excess steam jet-cooked composites containing wheat flour and 30 to 55% canola oil were drum dried and used to replace the oil and part of the flour in low-fat cake mix formulations. Specific gravity and viscosity of cake batters were measured. The cakes were analyzed for crumb grain, color, texture, and water activity. The effects of storage were determined by evaluating cakes stored for 1, 4, and 7 days. Cakes made with the composites were softer and had more spring as measured by the texture analyzer. Similar differences in texture were observed with cakes stored for a week. The cakes made with composites retained their softness and moisture better than control cakes made with equivalent flour and oil. The composites have great potential for delivery of a dried form of lipid in bake mixes.