Effect of fibre size on the quality of fibre-enriched layer cakes

The effects of fibre type (wheat bran, oat bran, cellulose microcrystalline), size (50, 80, 250 μm) and percentage of substitution (0%, 12%, 24%, 36%) on batter and layer cake characteristics were determined. Batter density, and the rheological parameters (G′ and G″) increased with fibre size, but the flow index decreased. Especially with 20% wheat bran, large-sized fibre gave the most firm, chewy and yellow cakes, while providing the most significant sensory differences with the control. Cakes with microcrystalline cellulose were the most similar to the control. All cakes obtained high sensory scores, indicating that they were not disagreeable for consumers. It is possible to obtain high quality cakes when adding up to 20% of fibre, but selection of an adequate fibre is necessary.