Location: Functional Foods Research Unit
Title: Effect of corn bran substitution on baking quality of cakes Authors
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.