تأثير استبدال طحين الحنطة بطحين الذرة و النشا التجاري في الصفات النوعية للكيك المختبري

Abstract EN

The study aimed to explain replacing effect of wheat flour by corn flour and corn starch on the quality properties of laboratory cake.

From results of this study, it was found a big increase in moisture content of wheat flour and corn flour compared with corn starch.

There were close values in carbohydrates content, while light increases in protein ratio in wheat and corn flour.

Fats and fibers contents were high in corn flour due to complete use of whole corn seeds.

As well as, Increase of minerals was recorded due to increase of ash ratio in corn flour.

It is also noticed that height of cake decreased with increase of replacing ratio and the cake height reached 4.1 and 4.0 cm for A5 which had 25% replacing ratio (19.5gm.

Corn flour+58.5gm.

Wheat flour) and B5 which had 25%replacing ratio (19.5gm.

Corn starch+58.5gm.

Wheat flour) respectively.

The conscious evaluation results gave superiority in A5 and B5 treatments that had 25% replacing ratio (19.5gm.

Corn flour+ 58.5gm.

Wheat flour) in most of the studied conscious properties followed by A2 treatment which had 10% replacing ratio (7.8gm.

Cornflour+70.2gmWheat flour) and treatment which had 10% replacing ratio (7.8gm.

Corn starch+ 70.2gm.

Wheat flour), while there were no superiority in control A and the remaining treatments in most of the conscious properties.

The results of the general acceptance of the produced cake from replacing corn flour and corn starch were good in all the studied replacing levels.