Effect of sprouting on cake quality from wheat–barley flour blends

Abstract

The study reports the effect of blending raw and sprouted barley flour on cake production from refined wheat flour. Different proportions of raw and sprouted barley flour were separately blended with wheat flour and analyzed for physicochemical and pasting properties. Addition of sprouted barley flour in comparison to raw barley flour resulted in lesser increase in pasting properties (peak viscosity and set back) and greater increase in nutritional parameters (fat, protein and ash content). Cakes prepared from flour blends were analyzed for proximate, physical, textural, microbial and sensory attributes. Cakes containing barley flour exhibited higher protein contents with improved color. Physical characteristics of blended cakes such as volume index, symmetrical index decreased while uniformity index increased. Textural attributes such as cohesiveness, firmness and adhesiveness of cakes increased with barley flour addition. However, incorporation of sprouted barley flour in comparison to raw barley flour lead to greater percentage change in parameters studied. Cakes containing sprouted barley flour were nutritionally superior, softer and firmer than both control and raw barley flour based cakes. Sprouting drastically decreased the sensory properties of cakes. All cake samples were microbiologically safe for human consumption. Hence sprouting of barley flour for cake production can be used to improve the nutritional and some of the physical characteristics of cakes.