Comparative properties of cakes prepared from rice flour and wheat flour

Abstract

The characteristics of butter cakes prepared from rice flour and wheat flour were compared. It was found that cake prepared from a mixture of rice flour, cross-linked rice flour and pregelatinized tapioca starch powder in the ratio 25:70:5 was similar to wheat flour butter cake. The pregelatinized tapioca starch acted as a binder to augment the rice starch, give the cake body and ensure that its texture was not too fragile. In this respect, it perfomed the same functions as wheat gluten in wheat flour. The modified rice flour provided good cake texture and overall properties similar to those of the cake prepared from wheat flour. Sensory evaluations on color, general appearance, flavor, texture, taste and overall acceptability for cakes made from wheat flour and modified rice flour were not significantly different (P < 0.05). © Springer-Verlag 2000.