| Abstract: | 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. |
