120 The use of composite flour in cakes and its impact on texture and sensory acceptability.

S. D. SEGALL (1), R. CRUZ (2), and J. B. CHAVES (2). (1) Departamento de Bioquímica, UFMG, CEP 31310- 250, Belo Horizonte-MG; (2) Departamento de Tecnologia de Alimentos, UFV, CEP 36 571-000, Vicosa- MG, Brasil.

The objective of this study was to investigate the influence of sweet potato flour, potato flour and rice flour in cakes made with four different levels of wheat flour replacement (6, 12, 18 and 24%). The composite flour was analysed for its Amylograph, Extensograph and Farinograph properties. Protein content, moisture and granulometry of each flour were determined. Specific gravity of dough, weight and volume of cakes were determined too. The effect of increasing level of other flour on initial texture and during 16 days of storage of cakes made up with these blends were analysed by universal penetrometer. Regression analysis was performed to test the effects of wheat flour replacement levels and storage time on cake texture for each replacing flour. During the baking the cakes were monitored to evaluate the rate of expansion under heating and its relationship with crumb structure. The cakes were sensory evaluated by a non-trained panel for acceptance on the day of baking. The attributes evaluated were appearence and overall acceptability. When texture was investigated, the flour that had a negative effect were potato flour and sweet potato flour. The effect was most pronounced in higher levels (24%) of wheat flour replacement, although some negative effects had been observed in lower levels too. Rice flour did not affect (P < 0,05) the cake texture up to the higher levels tested (24%). Details of texture analysis, dough rheological properties and sensory acceptability will be presented in the poster.