食品加工与技术杂志

抽象的

Effect of Flour-Oil Composite as Powdered Fat Source in Low-Fat Cake Mixes

Mukti Singh

The use of flour-oil composites as a source of fat in dry cake mixes was investigated. Wheat flour and canola oil were jet-cooked under excess steam to form composites. The composites were drum dried and milled to form a free flowing powder with 33 to 56% oil. The dried composites were used to replace fat, and part of flour in low-fat cake mix formulations. Specific gravity of cake batters was measured. The cakes were analyzed for crumb grain, color, texture, and water activity. The effects of storage were determined by evaluating cakes stored for 1, 4, and 7 days at ambient temperature. Cakes made with the composites were softer and had more spring as measured by the texture analyzer. Similar differences in texture were observed with cakes stored for a week. The cakes made with composites retained their softness and moisture better than control cakes made with equivalent flour and oil. The composites have great potential for delivery of fat in a dried form in bake mixes. High oil composites in dry form offer new avenues for its applications in food industry. This study provides the development of complete bake mixes by delivering fat in a dry form.