Possibility of Baking Cake Using Soya Beans Flour and Wheat Flour

Possibility of Baking Cake Using Soya Beans Flour and Wheat Flour

Project / Seminar Material
Reference ID: PS-25151-TM

DEDICATION

This research material titled “Possibility of Baking Cake Using Soya Beans Flour and Wheat Flour” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Food Science and Technology (FT), Book Authors and Profound Scholars of existing or related project material on “Possibility of Baking Cake Using Soya Beans Flour and Wheat Flour” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

INTRODUCTION

    CHAPTER TWO

    LITERATURE REVIEW

    • 2.1 Introduction
    • ⋮

    CHAPTER THREE

    MATERIALS AND METHODS

    • 3.1 Introduction
    • ⋮

    CHAPTER FOUR

    RESULTS AND DISCUSSION

    • 4.1 Introduction
    • 4.2 Results
    • ⋮
    • 4.3 Discussion of Findings

    CHAPTER FIVE

    SUMMARY, CONCLUSION AND RECOMMENDATION

    • 5.1 Introduction
    • 5.2 Summary
    • 5.3 Conclusion
    • 5.4 Recommendation

    REFERENCES

    Possibility of Baking Cake Using Soya Beans Flour and Wheat Flour

    CHAPTER ONE

    1.1 Introduction

    Cake is a form of sweet food that is usually baked. In their oldest forms, cakes were modifications of breads, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies (Krystina, 2010). Cake Flour is the primary structure builder and is used to bind all of the other ingredients together during the cake making process. Short extraction, Chlorinated Soft wheat flour is best suited for use in high ratio layer cakes. Soft wheat flour is generally low in water absorption and does not require harsh mixing or a long mix time. Wheat provides more nourishment for humans than any other food source. Wheat is the most important source of carbohydrate in a majority of countries. Wheat protein is easily digested by nearly 99% of human population as is its starch.

    As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitations of the Study and Definition of technical terms.

    1.2 Background of Study

    Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies. Typical cake ingredients are flour, sugar, eggs, butter or oil, a liquid, and leavening agents, such as baking soda and/or baking powder. Common additional ingredients and flavourings include dried, candied or fresh fruit, carrot, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit (Modestus, 2011 and Akubor, 2011).

    Cakes are an important baked product in human diet and are usually eaten with soft drinks, juice or tea and are also used as weaning food for infants (Asagbara and Oyewole, 2010). Wheat provides more nourishment for humans than any other food source. Wheat is the most important source of carbohydrate in a majority of countries. Wheat protein is easily digested by nearly 99% of human population as is its starch. Wheat also contains a diversity of minerals, vitamins and fats (lipids). With a small amount of animal or legume protein added, a wheat-based meal is highly nutritious. The most common forms of wheat are white and red wheat.

    Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Possibility of Baking Cake using Soya Beans Flour and Wheat Flour.

    1.3 Statement of Problems

    Investigation revealed the problems of the existing research on the Possibility of Baking Cake using Soya Beans Flour and Wheat Flour which is stated as follows;

    1. Lack of knowledge for cake production
    2. Inadequate ingredients for cake production
    3. The acceptability of cake
    4. The existing recipe is complex for cake production using Soya Beans Flour and Wheat Flour.

    1.4 Aim and Objectives of Study

    The aim of the study is to determine the Possibility of Baking Cake using Soya Beans Flour and Wheat Flour. In achieving this aim, the following specific objectives were laid out as follows:

    1. To produce cake using Soya Beans Flour and Wheat Flour,
    2. To examine the extent of acceptability of cake using Soya Beans Flour and Wheat Flour,
    3. To state the ingredients used for cake production,
    4. To provide a simple and efficient recipe for cake production using Soya Beans Flour and Wheat Flour.

    1.5 Research Questions

    The study came up with research questions so as to be able to ascertain the above stated objectives. The specific research questions for the study are stated below as follows:

    • Is a simple and efficient recipe for cake production provided?
    • How can cake be produced using Soya Beans Flour and Wheat Flour?
    • What are the ingredients used for cake production?
    • To what extent is the acceptability of cake using Soya Beans Flour and Wheat Flour?

    1.6 Significance of Study

    The significance of the study cannot be overemphasized. This is because cake making need to consider the benefits of nutrients that would be contained in the product. Also, the recipe that will be provided in this study will aid anyone who intend to carryout cake production as business, since it will help the person to have knowledge of carrot cake production.

    This study will be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.

    1.7 Scope of Study

    The scope of the research is focused on the Possibility of Baking Cake using Soya Beans Flour and Wheat Flour.

    1.8 Limitations of the Study

    During the course of this study, many things militated against its completion, some of which are:

    1. Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
    2. Research material: availability of research material is a major setback to the scope of the study.
    3. Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
    4. Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).

    1.9 Definition of Terms

    Cake: An item of soft sweet food made from a mixture of flour, fat, eggs, sugar, and other ingredients, baked and sometimes iced or decorated.

    Wheat Flour: Is a powder made from the grinding of wheat used for human consumption.

    Production: The action of making or manufacturing from components or raw materials, or the process of being so manufactured.

    …

    CHAPTER TWO

    2.0 Literature Review

    2.1 Introduction

    This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

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