Smith D A, Hawrysh Z J
J Am Diet Assoc. 1978 Jun;72(6):599-603.
Wheat bran was substituted for cake flour in chiffon cakes at 10, 20, and 30 per cent levels. Bran incorporation significantly affected (P less than 0.05) the appearance, height, and grain of chiffon cakes. Cake height decreased and cell size and cell wall thickness increased with higher levels of bran. Tenderness decreased with higher levels of bran. Compressimeter readings were higher with bran substitution at the 10 and 20 per cent levels. Sensory evaluation indicated no significant differences (P less than 0.05) between the control and 10 per cent bran cakes for moistness, flavor, and overall acceptability. Panelists did note a significant (P less than 0.05) decrease in tenderness and softness and an increase in crumbliness with higher bran levels. All chiffon cakes, regardless of bran level, were termed acceptable.
在戚风蛋糕中，分别用10%、20%和30%的麦麸替代低筋面粉。添加麦麸显著影响（P<0.05）戚风蛋糕的外观、高度和纹理。随着麦麸添加量的增加，蛋糕高度降低，细胞大小和细胞壁厚度增加。随着麦麸添加量的增加，嫩度降低。在10%和20%的麦麸替代水平下，压缩计读数更高。感官评价表明，对照蛋糕和10%麦麸蛋糕在湿润度、风味和总体可接受性方面无显著差异（P<0.05）。评审员确实注意到，随着麦麸含量的增加，嫩度和柔软度显著降低（P<0.05），易碎性增加。所有戚风蛋糕，无论麦麸含量如何，均被认为是可接受的。
