STUDIES ON SOME BAKERY PRODUCTS FORTIFIED WITH BARLEY AND SORGUM FLOUR | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 34, Issue 12, December 2009, Page 11101-11114 PDF (757.72 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2009.115825 | ||||
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| Authors | ||||
| Sanaa A. El-Sherif; M. N. Kenawi | ||||
| Food Science Department, Faculty of Agriculture,Minia University, Minia, Egypt. | ||||
| Abstract | ||||
| This study was undertaken in an attempt to use some flour substitutes in bakery production such as cakes and biscuits. Fifteen formulas of cakes and biscuits were prepared. The control formula contained only wheat flour ; the other formulas wheat flour was replaced with barley or sorghum flour substitutes at different levels (15, 20, 25, 30, 35, 40 and 100 % of each). Wheat flour had the lowest (WAC) value of only 202.89. The (WAC) values of wheat flour rose from 211.36 - 231.18g water/100 g when replaced at levels of 15 % - 40 % of barley flour and ranged from 210.35 - 230.65g water/100 g when replaced at levels of 15% - 40 % of sorghum flour. Barley flour had the highest value (159.60g oil/100 g sample) of oil absorption capacity (OAC) followed by sorghum flour which had the second highest value (136.56) of (OAC). On the other hand, wheat flour had the lowest (OAC) value (111.63). The (OAC) values of wheat flour ranged to 114.37 - 128.96 g oil/100 g when replaced at levels of 15 % -40%, of barley flour and, 113.78 - 120.96 g oil/100 g when replaced at levels of 15 % -40%, of sorghum flour. The specific gravity of cake batters ranged between 0.92 to 0.97. The specific gravity values of batter containing 100 % wheat flour showed the highest values. Replacement with barley or sorghum flour increased the porosity of the cake. Wheat flour had the highest values of bulk density (0.61g/ml ), while barley flour had the lowest values of bulk density (0.44g/ml ). Blending of barley flour or sorghum flour in wheat flour led to the decrease of the bulk density value of wheat flour. The obtained data for the chemical composition of the cakes were moisture (12.92 - 16.60%), protein (8.87 - 10.51%), total lipids (21.66 - 24.00%) and carbohydrates (63.86 - 67.11%). The energy values of cakes ranged between 487.90 to 495.55 Kcal/ 100 g calculated on a wet weight basis . The obtained data for the chemical composition of the biscuits were moisture (1.37 - 2.27.60%), protein (6.96 - 8.14%), total lipids (14.66 - 16.52%) and carbohydrates (63.86 - 67.11%). The energy values of biscuits ranged between 466.15 and 475.22 Kcal/ 100 g calculated on a wet weight basis . Adding barley or sorghum flour to cake formulas as flour substitutes resulted in no significant differences (P<0.01) in the sensory characteristics (taste, color, texture, flavour , appearance and overall acceptability ) in the cakes and biscuits. The panelists in this study found all the samples to be acceptable The results suggest that barley and sorghum flour can be successfully used as flour substitutes in producing cake and biscuits of high quality which are highly nutritive at a reasonable cost. | ||||
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