Pictures of the Final Food Products (Using White Flour and Wholemeal Flour) and Sensory Comparison Between the Two Food Products
Basic Rich Cake (Creaming Method)






On the right: Wholemeal flour
On the left: Plain flour





PLAIN FLOUR


Appearance: Air cells can be seen. However, there are only a few bigger ones and majority are considered to be normal. There is a height change in the cake. After baking the cake actually rises.

Texture: The moistly effects make the cake look dense. It is mouth feeling as much butter was used. Easier to swallow.

Colour: Inner part of the cake is yellowish and the outer layer is light brown in colour.

Aroma: Strong buttery smell. A little vanilla essence smell.

Flavor: The cake taste sweet and also buttery vanilla essence enhances the flavor.






WHOLEMEAL FLOUR


Appearance: Air cells are huge and coarse. The cake has a little height change after baking. It rises a little but not much difference. As compared to plain flour, it do not have the height rising effect.

Texture: As wholemeal flour was used, it provides the grainy texture. It is not as mouth feeling compared to plain flour due to the coarsely and roughly of wheat. However, it will allow me to chew more. Quite difficult to swallow as it is too dry.

Colour: Inner part of the cake is light brown and the outer layer is dark brown in colour.

Aroma: Buttery smells not as strong as plain flour. On the other hand it produces a wheat smell.

Flavor: It has a very bland taste but sweet. Butter taste is covered by the wheat taste.