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;
- Lack of knowledge for cake production
- Inadequate ingredients for cake production
- The acceptability of cake
- 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:
- To produce cake using Soya Beans Flour and Wheat Flour,
- To examine the extent of acceptability of cake using Soya Beans Flour and Wheat Flour,
- To state the ingredients used for cake production,
- 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:
- 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.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- 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
The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …
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TABLE OF CONTENTSPRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background …
- ⋮
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
Disclaimer for Complete Material Utilization
The displayed research work titled "Possibility of Baking Cake Using Soya Beans Flour and Wheat Flour" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
PRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
INTRODUCTION
- 1.1 Introduction
- 1.2 Background …
- ⋮
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
Disclaimer for Complete Material Utilization
The displayed research work titled "Possibility of Baking Cake Using Soya Beans Flour and Wheat Flour" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
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