Cereal Chem 66:209-213   |  VIEW ARTICLE

High-Fiber, Noncaloric Flour Substitute for Baked Foods. Alkaline Peroxide-Treated Lignocellulose in Chocolate Cake.

B. K. Jasberg, J. M. Gould, and K. Warner. Copyright 1989 by the American Association of Cereal Chemists, Inc. 

Wheat straw was treated with hydrogen peroxide at pH 11.5, resulting in a partially delignified, highly water-absorbent and swellable fiber fraction that was used as partial replacement (2-50%) for flour in layer cakes. Volume of cakes prepared with less than 30% replacement of flour increased by 5 to 10% compared with controls. Taste panel flavor and texture scores indicated that cakes with as much as 40% of the flour removed were not significantly different from the control cake. The presence of alkaline peroxide-treated wheat straw allowed additional water to be added without reduction of cake volume. The data indicate that peroxide-treated lignocellulosics may be used as a noncaloric, high-fiber substitute for a portion of the flour in cakes without introducing undesirable sensory characteristics or causing deterioration of baking performance.