QUALITY CHARACTERISTICS OF SPONGE CAKE AND BISCUIT PREPARED USING COMPOSITE FLOUR

Document Type : Original Article

Authors

1 Food Sci. Dept., Fac. of Agric., Ain Shams University, Cairo, Egypt

2 Food Science and Technology Institute, Agriculture Research Center, Giza, Egypt

Abstract

This study was carried out to investigate the effect of partial substitution (10 and 15%) of wheat flour by sorghum or chickpea flour on quality parameters of sponge cake and biscuit. Chickpea flour contained the highest percentage of protein, lipids, ash and crude fiber. Water absorption was increased by replacement of wheat flour with sorghum or chickpea flour. From the obtained data, it could be seen that the deleterious effect of adding sorghum flour to wheat flour on the rheological properties was more pronounced than that happened when chickpea flour was added. Cake prepared with sorghum flour had less pronounced improvements in its chemical composition rather than those of chickpea. With regard to volume and specific volume, cake prepared with 10% chickpea flour with or without cake improver recorded the highest values. Cake prepared by chickpea flour had no any unfavorable sensory change especially for the cake produced by cake improver.  Crude protein, lipids, ash and crude fiber contents were increased progressively in all biscuit samples with increasing of either the sorghum or chickpea flour levels. Also, there were no significant differences (P>0.05) between the thickness and spread ratio of control biscuit compared to that of sorghum or chickpea- wheat composite flour.  It is worth mentioning that the substitution of wheat flour with chickpea flour gave biscuit more sensory acceptable.

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