A single-bowl mixing procedure was

A single-bowl mixing procedure was used. A yellow layer cake recipe was used. In every batter 700 g of flour, 840 g of sugar, 420 g of fresh milk, 350 g of fresh whole eggs, 210 g of sunflower oil and 21 g of baking powder were used. All ingredients were mixed during 10 min at speed 6 using a Kitchen-Aid Professional mixer – KPM5 – (KitchenAid, St. Joseph, MI, USA). 200 g of cake batter was placed into metallic and lard coated pans (120 mm diameter and 45 mm height), and were baked in an electric oven for 25 min at 200 °C. Wheat flour was substituted by fibre at the 0% (control), 12%, 24% or 36% levels. Consequently, a total of 22 different cakes were elaborated: 7 fibre types × 3 concentrations and a control.

Two sets of twelve cakes were prepared from each batter. After baking, cakes were removed from the pans and left 1 h for cooling. Then, they were placed on coded white plastic plates, and sealed with plastic wraps to prevent drying. Eight cakes from the same batter were used for physical measurements after baking (appearance, texture and colour characteristics), and four for texture evaluation after seven and 14 days of storage.

ผลลัพธ์ (อังกฤษ) 2:

A single-bowl mixing procedure was used. A yellow layer cake recipe was used. In every batter 700 g of flour, 840 g of sugar, 420 g of fresh milk, 350 g of fresh whole eggs, 210 g of sunflower oil and 21 g of baking powder were used. All ingredients were mixed during 10 min at speed 6 using a Kitchen-Aid Professional mixer - KPM5 - (KitchenAid, St. Joseph, MI, USA). 200 g of cake batter was placed into metallic and lard coated pans (120 mm diameter and 45 mm height), and were baked in an electric oven for 25 min at 200 ° C. Wheat flour was substituted by fibre at the 0% (control), 12%, 24% or 36% levels. Consequently, a total of 22 different Cakes were elaborated: 7 × 3 concentrations Fibre types and a Control. Two sets of Twelve Cakes were Prepared from each Batter. After baking, cakes were removed from the pans and left 1 h for cooling. Then, they were placed on coded white plastic plates, and sealed with plastic wraps to prevent drying. Eight cakes from the same batter were used for physical measurements after baking (appearance, texture and colour characteristics), and four for texture evaluation after seven and 14 days of storage.