Publication no. C-2004-0805-01R |  VIEW ARTICLE

Effect of Nutrim Oat Bran and Flaxseed on Rheological Properties of Cakes.

S. Lee (1), G. E. Inglett (1,2), and C. J. Carriere (1). (1) Cereal Products & Food Science Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, Peoria, IL 61604. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable. (2) Corresponding author. Phone: 309-681-6363. Fax: 309-681-6685. E-mail: <Inglett@ncaur.usda.gov> Cereal Chem. 81(5):637-642. Accepted April 29, 2004. This article is in the public domain and not copyrightable. It may be freely reprinted with customary crediting of the source. American Association of Cereal Chemists, Inc., 2004.

Cake shortening contents were replaced with Nutrim oat bran (OB) and flaxseed powder, and the effects of these substitutions on the physical and rheological properties of cakes were investigated. Cakes with shortening replaced up to 40% by weight possessed a volume similar to that of the control cake produced with shortening. Replacement using Nutrim OB and flaxseed powder revealed significant color changes in both the cake crust and crumb. At high levels of substitution, the cake crust became lighter, while the crumb darkened. At >40% by weight substitution with either Nutrim OB or flaxseed, the cakes displayed increased hardness; however, cohesiveness and springiness increased gradually with increasing substitution. Increased substitution with Nutrim OB caused an increase in the measured shear viscosity and oscillatory storage and loss moduli of the cakes. Increased substitution with flaxseed caused decreases in these rheological parameters. Additional rheological experiments were performed to elucidate changes in the formulations during the baking process and indicated an increase in the elasticity of the baked batter with decreasing shortening.