, 2008; Ixtaina et al., 2011; Taga et al., 1984) and 18–41 g fibre/100 g (Ayerza & Coates, 2000; Bushway et al., 1981; Reyes-Caudillo et al., 2008). The values obtained for the fibre content showed a wide range of variation, which may have been due to the method used. Chia contains mucilage, which may hinder the complete

enzyme digestion. Reyes-Caudillo et al. (2008) reported that the insoluble fraction is the predominant fraction as compared to the soluble fraction. The http://www.selleckchem.com/products/XL184.html WCF showed a greater particle size than the wheat flour (Table 2). In addition, the WCF presented particles with high oil contents, tending to the particle size of flakes. The characteristic of particle size of the raw materials is an important aspect in the preparation of baked products, since the proper particle distribution allows for greater uniformity in the manufactured product (Borges et al., 2006). The particle size has a direct influence on the water adsorption

capacity, since smaller flour particles proportionally absorb more water, and can absorb faster than the larger particles (Borges, Ascheri, Ascheri, Nascimento & Freitas, 2003; Linden & Lorient, 1994). The specific volume of the cakes ranged from 2.15 to 2.67 mL/g and the lowest value corresponded to Assay 7. This cake had the lowest concentration of HVF (12 g/100 g flour mixture) and an intermediate concentration of WCF (15 g/100 g flour mixture). The highest value of specific volume corresponded

Alectinib supplier to Assay 5 with no added WCF (0 g/100 g flour) and an intermediate HVF concentration (16 g/100 g flour mixture). Equation (1) shows the model for the relationship between WCF and HVF in the interference on the cake specific volume. The response surface (Fig. 1) showed that an increase in WCF concentration from 0 to 30 g/100 g flour mixture contributed to a decrease in specific volume of the cakes. This result is due to the addition of WCF that decreases the amount of gluten present in the formulation. The result also suggests that the incorporation of WCF could interfere in the formation and aggregation of fat around the air bubbles in the batter. In the traditional fat-sugar creaming method, Docetaxel manufacturer the air is whipped into the fat as finely distributed bubbles. Once a cream has been formed, part of the flour is beaten in, followed by the egg and milk, forming the batter. The rest of the flour is then added. This allows for the fat/air particles to be finely distributed through the batter. The finer the distribution of the fat and air, the better the final cake volume and crumb structure become (Bennion & Bamford, 1997) and WCF could interfere in this fat/air bubble distribution. Since WCF contains a high level of dietary fibre, it could disturb the air distribution by exerting physical impairment on batter. From the response surfaces shown in Fig.