Influence Of Wholeoat Flour, Oat Flakes And Soy Protein Isolate Addition In Pound Cake Technological Quality [influência Da Adição De Farinha Integral De Aveia, Flocos De Aveia E Isolado Proteico De Soja Na Qualidade Tecnológica De Bolo Inglês]

In the present work it was evaluated the quality of cakes produced with partial substitution of wheat flour with 0 to 12% of isolated soy protein and 0 to 40% of a mixture of wholeoat flour and oat flakes, by means of Response Surface Methodology. Physico-chemical characteristics such as centesimal composition and particle size of raw materials and reologic qualities (farinograph and extensograph) of wheat flour were also evaluated. The results indicated that the product with best symmetry and texture, but with less firmness, was obtained when oat was incorporated, and, in addition, with best specific volume when isolated soy protein content was added. The sensory analysis indicated the viability of cakes production with functional ingredients, highlighted by the product acceptance and purchase intention among the judges.2917182(1995) American Association of Cereal Chemists, , AACC, Approved methods of the American Association of Cereal Chemists. 9th ed. Saint. 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