Abstract
Wheat bran was substituted for cake flour in chiffon cakes at 10, 20, and 30 per cent levels. Bran incorporation significantly affected (P less than 0.05) the appearance, height, and grain of chiffon cakes. Cake height decreased and cell size and cell wall thickness increased with higher levels of bran. Tenderness decreased with higher levels of bran. Compressimeter readings were higher with bran substitution at the 10 and 20 per cent levels. Sensory evaluation indicated no significant differences (P less than 0.05) between the control and 10 per cent bran cakes for moistness, flavor, and overall acceptability. Panelists did note a significant (P less than 0.05) decrease in tenderness and softness and an increase in crumbliness with higher bran levels. All chiffon cakes, regardless of bran level, were termed acceptable.
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