Wasted bread flour as a novel ingredient in cake making

Abstract

Bread is one of the most wasted products in both industry and retail. This study analysed the use of bread flour of various particle sizes (1000 μm, 500 μm and 200 μm) in different percentages for sponge formulations (10% and 20%) and layer cakes (10%, 20% and 30%). Viscosity, microstructure and density of batters, as well as specific volume, texture and colour of cakes were evaluated. The inclusion of bread flour change batter microstructure. Viscosity does not affect the sponge batters but it tends to increase in the layers, mostly in the case of finer flours. The specific volume is reduced in sponge cakes while hardness is generally increased, even with the lowest percentages of bread flour. In layers, this reduction in volume is only visible at the highest doses of flours below 500 microns with no changes in hardness.