Quality of Batter and Sponge Cake Prepared from Wheat-Tapioca Flour Blends

Abstract

The type of flour used in a sponge cake plays an important role in improving product quality. The possibility of cake preparation using tapioca starch (TS) as partial substitution for wheat flour (WF) for further application in the food industry was investigated. Sponge cake batter formulations containing flour blends of WF (10–20%) and TS (0–10%) at three mixing ratios (100:0, 75:25 and 50:50) were studied. Apparent viscosity of batters was determined from steady shear measurement and decreased with increasing TS substitution for WF. The batter density decreased with increasing TS content, indicating a higher amount of air incorporated into the cake batter during mixing. The specific volume of cakes after baking at 175 °C for 20 min increased with increasing TS substitution. The texture profile analysis hardness values of baked cakes containing 50% TS substitution were significantly (P < 0.05) lower than those prepared from only WF. Softness and overall liking scores of cakes prepared from WF and
TS (mixing ratio = 50:50) were significantly (P < 0.05) higher than those prepared from only WF. The results suggest that partial replacement of WF by TS (up to 50%) decreased batter viscosity and density leading to higher specific volume and lower hardness in sponge cakes after baking. Therefore, TS could be used in sponge cake preparation for modifying textures in the baking industry.