Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 7/24/2011
Publication Date: 7/28/2011
Citation: Singh, M., Liu, S.X. 2011. Fortification of wheat flour with corn bran in baked products. AACC Annual Meeting.
Technical Abstract: Processed food-grade corn bran, a byproduct from the grain milling industry that is a good source of dietary fiber replaced flour in cakes at 0%, 5%, 15%, 20%, 25%, and 30% level. Farinograph water absorption was used determine the optimum water level for cake batters with wheat flour replaced with corn bran. The effects of corn bran substitution on batter viscosity, cake volume, crumbgrain, cake color, cake texture cake were examined. Pasting temperature and peak time of cake batters were not affected by the corn bran fortification. The peak viscosity of cake batters was lowered by increasing levels of corn bran in cake batters. However, setback was not affected by corn bran addition. The springiness of cakes was not affected by the increasing levels of corn bran fortification in cake batter. The optimal corn bran fortification based on these measurements was determined.