The Effect of Flour Obtained from Roasted Wheat and Barley on Some Quality Characteristics of Cake

In the study, whole wheat flour, barley flour and wheat+barley mixture flours obtained from roasted grains were added to the cake formulation at the rates of 25%, 50%, 75% and 100% and their effects on quality were investigated. the addition of roasted grain flour significantly increased the hardness, consistency, cohesiveness and viscosity index values of the cake mix. in the cake mix, the highest stickiness strength was observed in the samples with 100% wheat + barley mixture flours, while the lowest value was determined in the samples with 100% barley flour. when the mix creep values were examined, the highest values were determined in samples containing 100% roasted wheat and 50% roasted barley flour, respectively. the use of roasted grain flours in cake production was effective in increasing the specific volume in all samples. the addition of roasted grain flours decreased the l color value of the cake samples and increased the a and b color values, causing the color to darken. roasting of grain flours had a positive effect on the elasticity value of the cakes, while it had a decreasing effect on the stickiness, cohesiveness and chewiness values. the highest hardness value was determined in samples containing 100% roasted barley flour, and the lowest value was determined in samples containing 50% roasted wheat flour. it has been concluded that roasted grain flours can be used in cake production up to 75%, especially due to the positive changes in color, volume and textural properties.