Preparation of wheat-potato-peanut composite flour cakes

Md Abdul Alim,N Akter

doi:10.3329/jbau.v16i2.37988

Md Abdul Alim, N Akter

Open Access

https://doi.org/10.3329/jbau.v16i2.37988

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Abstract

This study reports on the suitable formulation of cake using potato and peanut flour with wheat flour. Fresh potato and peanut were analyzed for their chemical compositions and then dried in cabinet dryer. Four samples of cake: containing wheat flour only; containing 70% wheat flour, 5% potato flour and 25% peanut flour; containing 70% wheat flour, 15% potato flour and 15% peanut flour; and containing 70% wheat flour, 20% potato flour and 10% peanut flour were analyzed for proximate compositions. The properties of cakes were evaluated in terms of volume, moisture content, weight, and crumb and crust characteristics. The prepared cake samples were also judged in categories of color, flavor, texture and overall acceptability. Among the formulations, cake sample containing 70% wheat flour, 15% potato flour and 15% peanut flour secured the highest score with respect to color, texture and overall acceptability. Finally, the storage stability of the composite cake, packaged with single layer polythene, was evaluated in terms of moisture uptake by storing it in room temperature (25°C).J. Bangladesh Agril. Univ. 16(2): 315-321, August 2018

Highlights

Cake is one of the relished and palatable baked products prepared from flour, sugar, shortening, baking powder and egg as principal ingredients
This study reports on the suitable formulation of cake using potato and peanut flour with wheat flour
Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour

Summary

Introduction

Cake is one of the relished and palatable baked products prepared from flour, sugar, shortening, baking powder and egg as principal ingredients. The use of composite flour in which flour from locally grown crops replaces a portion of wheat flour is common in many developing countries. This meets the high demand for functional foods with health benefits as well as reducing the demand for imported wheat and stimulating production and use of locally grown non-wheat agricultural products (UNECA, 1985). Wheat varieties are called "clean," "white," or "brown" or "hard" if they have high gluten content, and they are called "soft" or "weak" flour if gluten content is low (Chu and Michael, 2004). Germ flour is made from the endosperm and germ, excluding the bran

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