Moringa oleifera flour as New Ingredient source in making

Organic Cake

Mohd Firkhry Fadhly bin Abdul Ghani

Noor Rabihah Aid
Nutritional Value of Moringa oleifera
Ingredients

1. Organic Moringa oleifera powder

2. Soy flour / Wheat flour
3. Organic Cocoa Powder
4. Organic Eggs
5. Organic Granulated Sugar
6. Baking Soda
7. Organic salt
8. Organic Vanilla extract
9. Vegetable Oil
FLOUR
The word flour refers to the powder obtained from grinding a cereal grain.

Although other flours (e.g. rye flour) are used in baking, wheat flour is by far the most
common and is the only one that will be discussed here.

All flours are composed largely from starch and protein,but wheat flour is distinctive in
that it has very high levels of a class of proteins known collectively as gluten (8 - 14%).

When a dough is made from wheat flour and water, the gluten develops into a thick,
cohesive, elastic mass.

When placed in an oven, it puffs up to many times it original volume and sets with a light,
airy texture.

This characteristic enables gluten to provide the structure in baked goods, cakes and
bread.

In the network of gluten the starch granules are embedded rather

like a system of bricks in mortar.
FLOUR
The characteristic and general quality of the flour depend on:
• The wheat variety and conditions under which the wheat has grown. This affects the
quality and quantity of gluten in the grain.

• The milling process. This determines the degree of separation of the bran and
endosperm, as well as the particle size of the flour, an important factor in cake flour.

• Additives and special treatments used by the miller to produce flour mixes with
special characteristics. In New Zealand, additives cannot be used in products sold as
flour, but they are commonly used by millers to make up pre-mixes for particular
applications.
FLOUR
What characteristics are needed for a good cake flour? The best cakes are obtained
from a low-protein flour (7-9%) which is soft and gives tender cakes; a clean flour,
which is free of bran and wheat germ (i.e. as close as possible to being pure
endosperm); a flour with small, even particle size and little starch damage, which will
blend easily and give a smooth cake batter.

For cakes which contain a higher proportion of sugar than normal, the flour must be
chlorinated. Good milling can help to achieve these characteristics, but obviously only
if the wheat is already of the appropriate quality.
 IN CONCLUSION……..FLOUR

The main purpose of flour is to give structure and stance to the cake
When the protein in flour mix with liquid , gluten will be form

Gluten gives elasticity to dough or batter and help it rise and keeps its shape.
It holds the final product together

The trouble with gluten is if you have too much your cake will be tough and chewy,
too little and it will crumble. Nevertheless it is essential
EGG
Beaten egg white is used to give the dough a light, airy texture.
This is achieved because egg white (albumin) contains lecithin, a
protein which lines the outside of the air bubbles created when
the eggwas beaten and so prevents them from collapsing during
baking.

In unbeaten whole eggs the lecithin acts as a binder, holding the

cake together. In addition eggs can be used as emulsifiers,
moisteners (instead of simply adding water) and, nutritionally, as
a source of fat and all the essential amino acids. When egg is used
as a glaze it also acts as a source of protein for the Maillard
reaction.
IN CONCLUSION …….EGGS

The eggs bind the cake together. Eggs, just like the flour, have long chains of proteins
(amino acids) in them.

The egg WHITE:

Proteins in the egg white are uncoiled by the heat of the oven. This helps in making the cake
puffy. Too much egg white and the cake will be chalky and dry.

The egg YOKE:

The egg yoke is one of many ingredients that add richness and moisture to the cake. But, to
much and the cake will be wel.
SUGAR
Sugar is most commonly thought of as a sweetener, but in baked goods it is
also involved in several other processes.
Sugar undergoes a series of complex browning reactions above
160ºC, and the products of these form the brown crust of many baked goods.
The reactions are known as Maillard reactions, and are essentially amino
acid-catalysed caramelisation reactions in which a sugar aldehyde or ketone
is converted to an unsaturated aldehyde or ketone:

In non-fermented goods such as biscuits and cake, large quantities of sugar

can be added. This improves the keeping quality of the product as well as
sweetening them.
The sugar usually used is pure sucrose as castor sugar, 1A sugar or icing sugar.
Occasionally impure forms such as golden syrup, honey and brown sugar are
used to give the baking a particular flavour.
IN CONCLUSION ……… SUGAR
The sugar adds sweetness

The chemical formula for sucrose:

C12H22O11

Milliard Reaction
FAT
Fat has five major roles in baking

How well it will perform each of these functions depends largely on the "slip point" - the
temperature at which the fat just begins to melt. In general the slip point should be at least 5oC
above the proving temperature of the dough. The roles of fat are as follows:

Shortening
Fat weakens or 'shortens' a dough by weakening its gluten network, resulting in the baked
product being softer, breaking easily and having a more tender mouthfeel.

Creaming
Fat can trap air during beating and mixing, producing a batter that consists of masses of tiny
air bubbles trapped within droplets of fat. This is very important in cake baking in which it is
these air bubbles that expand during baking forming a light, airy structure.

Layering
In puff pastry fats which are soft over a wide temperature range are used. These can be
spread between pastry layers and will separate them during cooking giving a layered pastry.

Flavour
Usually the fats used should have a bland flavour to prevent them from changing the flavour
of the finished product, but occasionally fats are chosen on the basis of their flavour - e.g.
using butter for particular baked goods and lard for meat pie pastry.
In addition, the fat chosen needs to be able to form an emulsion with the other ingredients in
the batter or dough.
IN CONCLUSION …… FATS
The fats' role is almost counter intuitive. Although we want gluten to form so
the cake can stay together, we do not want it to form too much or very
strongly into gluten. The fat will coat the proteins in the flour, preventing
some proteins from forming with water to produce gluten.

Fats will prevent the cake from being too chewy. Instead it will be tender.
Butter or vegetable oil will also moisten the food so it is not dry.
SALT
Although most cakes only have a small amount of table salt (sodium chloride
with iodine) in them, they play an important role.

Roles of the Salts

1. Helps the batter to be elastic
2. Gets rid of bitter tastes and balances the sweetness.

A chemical reaction occurs between charged amino acids (proteins) and ions
of salt. The two react together to form gluten fibers. Thus, contributing to the
texture.

As bread bakes, the gluten protein coagulates.

The gluten is no longer elastic and determines the cake size and shape.
This change is permanent, it does not reverse when the cake is cooled.
The end result after taking the cake out of the oven and cooling
it, should be a firm, but light textured dessert.
IN CONCLUSION ….. SALT
Salt
Salt is added to enhance the flavour of cakes and breads and to "toughen up"
the soft mixture of fat and sugar.
BAKING POWDER
Baking powder is essentially a mixture of NaHCO3 and a weak solid acid or acid
salt.
When the mixture dissolves in water and the temperature is raised, CO2 is
released according to the equation:
NaHCO3 + H+ (from the acid) → Na+ + H2O + CO2

The most common acids used are given in Table 1. There are also others which
are lessimportant. The N.Z. Food and Drug Regulations list the permitted
ingredients and set standards for many foods.
BAKING POWDER

The neutralising value (N.V.) is the measure of the number of parts of the
acidic material required to neutralise 100 parts of baking soda; e.g. cream
of tartar has an N.V. of 200 and tartaric acid an N.V. of 100.

Tartaric acid is more efficient (because only half the weight of tartaric acid
is required to neutralise a given amount of baking soda compared with
cream of tartar), but it cannot be used alone since it reacts very quickly.

This means that a lot of gas is formed initially, but because it does not
continue to be formed the gas doesn't hold the cake long enough for it to
have the bubbles baked into it and so the cake collapses.
BAKING POWDER

When baking powder is used rather than baking soda alone, the by-
products are less alkaline than Na2CO3 and thus they have no undesirable
effects on the taste of the product. The type of acid used in the baking
powder affects the rate of CO2 production, which in turn affects the
product, e.g. a fast rate of CO2 production is required for doughnuts so
that the batter is aerated quickly and will float in the hot oil, ensuring a
crisp product1. In baking, the rate at which CO2 is produced and the
continuity of CO2 production are both important. If too much CO2 is
produced initially and the reaction ceases, removal of the cake from the
oven will cause the cake to "drop". Some baking powders (e.g. "Sure to
Rise") use two different acids to ensure fast initial reaction and continuity.
BAKING POWDER

Baking powder is a very widely used ingredient in cooking and baking such
things as buns, fruit loaves, crumpets, pikelets, pastries, cakes, pies,
biscuits, omelets, some savouries and some puddings.

Self-raising flour has also become popular in recent years. This is merely a
high grade flour to which baking soda and a suitable acid (such as cream
of tartar) have already been added, the proportions being equivalent to
one raised teaspoon of baking powder to one cup of flour.
IN CONCLUSION …….BAKING POWDER

Baking Soda or Baking Powder:

Some cake recipes call for one, some call for the other.
This is a very important feature of cakes. It gives it the airiness that distinguishes
it as a cake.

The baking soda (sodium hydrogen carbonate) becomes sodium carbonate,

water, and carbon dioxide, making the cake have little holes in it.
Chemical Equation:
NaHCO3 Na2CO3 + H2O + CO2

Those little air bubbles of CO2 get trapped in the cake and make it fluffy.

Be careful though, too much baking soda will make the cake flop because of all
the air inside. Not enough baking soda will make your cake more like a brick.

1/4 teaspoons of baking soda or 1 teaspoon of baking powder will be enough to

leaven (puff up or expand) 1 cup of flour.