Fibra

LWT - Food Science and Technology 43 (2010) 33–38

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LWT - Food Science and Technology
journal homepage: www.elsevier.com/locate/lwt

Effect of fibre size on the quality of fibre-enriched layer cakes
´
Manuel Gomez*, Ana Moraleja, Bonastre Oliete, Elena Ruiz, Pedro A. Caballero
Food Technology, E.T.S. Agricultural Engineering, ValladolidUniversity, Ed. La Yutera, Avda. Madrid, 44, 34004 Palencia, Spain

article info

abstract

Article history:
Received 16 January 2009
Received in revised form
23 June 2009
Accepted 30 June 2009

The effects of fibre type (wheat bran, oat bran, cellulose microcrystalline), size (50, 80, 250 mm) and
percentage of substitution (0%, 12%, 24%, 36%) on batter and layer cake characteristics weredetermined.
Batter density, and the rheological parameters (G0 and G00 ) increased with fibre size, but the flow index
decreased. Especially with 20% wheat bran, large-sized fibre gave the most firm, chewy and yellow cakes,
while providing the most significant sensory differences with the control. Cakes with microcrystalline
cellulose were the most similar to the control. All cakes obtained high sensoryscores, indicating that they
were not disagreeable for consumers. It is possible to obtain high quality cakes when adding up to 20% of
fibre, but selection of an adequate fibre is necessary.
Ó 2009 Elsevier Ltd. All rights reserved.

Keywords:
Fibre
Cakes
Rheology
Sensorial analysis

1. Introduction
Epidemiological studies suggest that fibre consumption helps to
reduce obesity (Slavin,2005), some kinds of cancer (Nomura et al.,
2007; Roth & Mobarhan, 2001), cardiovascular diseases (King,
2005), and gastrointestinal diseases (Mendeloff, 1987). Although
numerous health organisations indicate the necessity of increasing
fibre consumption up to 20–35 g per day, most people are unaware
of the recommended dose. For example, in the USA fibre
consumption only reaches 50% of therecommended daily amount
(Hudson, Chiu, & Knuckles, 1992).
In the recent years, an upward trend in bakery products with
increased nutritional value, such as fibre-enriched products, has
been observed. In order to increase the fibre content in cakes and
muffins, several raw materials such as bran and outer layers of
cereals (Hudson et al., 1992; Polizzoto, Tinsley, Weber, & Berry, 1983;
Shafer &Zabik, 1978; Springsteen, Zabik, & Shafer, 1977), legume
outer layer (Kaack & Pedersen, 2005), and processing by-products of
apple (Rupasinghe, Wang, Huber, & Pitts, 2008; Sudha, Baskaran, &
Leelavathi, 2007) and potato (Kaack & Pedersen, 2005) have been
used. Although bran and germ increase the vitamin, mineral and
antioxidant content of bakery products (Slavin, Jacobs, & Marquart,
2000),they modify the texture and the external appearance of the
product. Consequently, consumers’ acceptance of whole-flour
products is lower than white-flour products (Kennedy & Davis,
2000). In order to increase fibre intake but minimize the sensory

* Corresponding author. Tel.: þ34 979 108359; fax: þ34 979 108302.
´
E-mail address: pallares@iaf.uva.es (M. Gomez).
0023-6438/$ – see front matter Ó2009 Elsevier Ltd. All rights reserved.
doi:10.1016/j.lwt.2009.06.026

characteristics, purified fibres could be used. Studies with purified
fibres are scarce and they normally include fruit and legume fibres
(Chen, Rubenthaler, Leung, & Baranowski, 1988; Grigelmo-Miguel,
Carreras-Boladeras, & Martin-Belloso, 1999; Sreenath, Sudarshanakrishna, Prasad, & Santhanam, 1996), different types ofcellulose (Fondroy, White, & Prusa, 1989; Zabik, Shafer, & Kukorowski,
1977), and resistant starch (Baixauli, Salvador, & Fiszman, 2008;
Baixauli, Sanz, Salvador, & Fiszman, 2008; Lin, Czuchajowska, &
Pomeranz, 1994). This considerable number of studies shows the
current interest in the development of fibre-enriched cakes and
muffins. However, low concentrations of fibre have been tested (less
than...