Effect of sesame flour replacement on physicochemical properties of dough and sensory properties of homemade cake

The experiment was conducted to study the effect of replacing different levels of flour with sesame powder at varying levels and to observe the impact on the chemical, rheological, and storage properties of homemade cake. Chemical composition, including moisture, protein, fat, ash, and carbohydrate contents, was determined for pure wheat flour and the various wheat-sesame flour blends, and it was noted that the highest moisture percentage was recorded in treatment C, at 14.62%, and the lowest was in treatment Control. The control treatment reached 14.08%. It is also noted that the value of the other components varied significantly. Treatment C recorded an increase in the percentage of ash, fat, and protein, reaching 1.36%, 5.40%, and 10.53%, respectively, while the control treatment excelled in its content of total carbohydrates. The addition process has improved the rheological and storage properties of the product, which encourages the use of such combinations in the manufacturing process of home-made and commercially manufactured foods, such as biscuits and others.