Vol. 6, Issue 6 (2018)
Development of gluten free buckwheat cake and optimization of its baking process
Author(s): T Srivastava, A Kumari, PK Wasnik, P Kumar and A Singh
Abstract: Fasting is an integral part of Indian culture. Most of the people keep fast for one or another reason. Buckwheat eggless cake is a cake made from whole buckwheat flour. RSM was used successfully to optimize the baking time and temperature for the development of buckwheat cake. Buckwheat contains high protein, antioxidants, fibre, flavonoids, flavons and phytosterols. Response surface methodology was used to optimize the baking conditions by studying the effect of baking time and temperature on five responses such as weight loss, moisture content, specific volume, hardness and browning index of cake. Baking temperature and time ranged from 140 ˚C to 160 ˚C and 50 to 70 min respectively. Moisture content of buckwheat cake decreased from 42.41± 0.35% (batter) to 27.13 ± 1.30%, 24.61 ± 0.50% and 16.93 ± 0.28% at 140 ˚C, 150 ˚C and 160 ˚C respectively. Specific volume of buckwheat cake increased with rise in baking time and temperature from 1.98 ± 0.17cm3.g-1 to 2.35 ± 0.03 cm3.g-1.Weight loss, browning index and hardness of buckwheat cake increased significantly. The optimum time and temperature was selected as 156.82 ˚C for 63.01 min with desirability 1.00 using face centered composite response surface design.
Pages: 268-273 | 786 Views 124 Downloads
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How to cite this article:
T Srivastava, A Kumari, PK Wasnik, P Kumar, A Singh. Development of gluten free buckwheat cake and optimization of its baking process. Int J Chem Stud 2018;6(6):268-273.
