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Journal of Emerging Trends in Engineering and Applied Sciences (JETEAS)


Article Title: Influence of Air Incorporation Methods on Physiochemical Properties of Wheat/Corn - Plain Cakes
by Onwuka, U.N. and Dimgba, L Prince

Flour from wheat (Trisicum compectum) and corn (Zea mays) grains were produced, then analyzed chemically and blended in the ratios wheat: Corn: 100:0; 80:20; 70:30, 60:40; 50:50 and 0:100%. Plain cakes were produced from these flour blends using various air incorporation methods involving electric mixer, baking powder, air pump and their combinations. The cakes produced were subjected to proximate, physical and sensory analysis The result showed that protein content of flours samples ranged between 8.24% - 11.47%, while carbohydrate were between 70.38% - 76.40%. The fat, moisture, protein, ash and crude fiber of 100% wheat cake differed from those of other blends. Carbohydrate of the cake varies between 60.15% - 63.42% as an indication of high energy product. The cake volume was 355.6.3 cm3 with the use of electric mixer + baking powder, while air pump method also increased cakes volume to 226cm3. The densities of 100% wheat cake and 80%:20% blend produced by electric mixer + baking powder did not differ (1.08: 1.06g/cm3), there were differences in the physical properties of cakes based on different air incorporation methods. .This work suggest that air pump method can replaced baking powders in plain cake making and that substitution of wheat can reach 40%.
Keywords: cake, wheat substitution, air incorporation, proximate composition, physical prosperities.
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ISSN: 2141-7016

Editor in Chief.

Prof. Gui Yun Tian
Professor of Sensor Technologies
School of Electrical, Electronic and Computer Engineering
University of Newcastle
United Kingdom



Copyright © Journal of Emerging Trends in Engineering and Applied Sciences 2010