The Sarawak layer cake has its origin in a form of layer cake with various spices found in Indonesia called lapis legit or kek lapis Betawi (Betawi refers to Batavia, the old name of Jakarta).[1][2] This spiced Betawi cake is thought to have been derived from a form of European spit cake,[3][4] which was made by the wives of Dutch administrators in Batavia during the colonial period and served during evening tea.[1] It is believed that this type of spiced layer cake was introduced to Sarawak in the 1970s and 1980s by Betawis from Jakarta. The Sarawak people then added new ingredients, flavour and colour that resulted in a new version of the layer cake being introduced and named as Sarawak layer cake.[5] In addition, modern Sarawak layered cakes were inspired by Western cake-making in the early 1980s, later modern design to the traditional layer cake, along with new flavours were introduced.[6]
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Sarawakian modern layered cakes can be divided into two categories: cakes with ordinary layers and cakes with patterns, motifs, or shapes. All must have at least two colours. The cake can be baked in an oven or microwave. The batter uses butter, margarine or vegetable oil, milk and eggs, and requires a strong arm or electric mixer to be properly prepared. The baked cake has a high, firm texture and the layers are fastened together with jam or a similarly sticky sweet substance. More detailed cakes often require special moulds to maintain the perfect layer thickness.
In Malaysia, kek lapis Sarawak (Sarawak layer cake) has been a protected geographical indication since 2010.[7] This means that any product may only be called "kek lapis Sarawak/Sarawak layer cake" if it is manufactured in Sarawak according to the specifications of the Sarawak Layer Cake Manufacturers Association. It is illegal to label a similarly-manufactured cake "kek lapis Sarawak/Sarawak layer cake" if it is not actually made in Sarawak, and strictly speaking, producers outside the state may only legally name their products "Sarawak-style" layer cake.
A collection of tried-and-tested vegan layer cake recipes created by Suzanne Brady of Cove Cake Design. Including a guide to vegan baking, tips, recipes and flavour inspiration, Vegan Layer Cakes, will give you the knowledge and confidence to bake delicious vegan layer cakes to be enjoyed by everyone. Professionally designed and beautifully photographed, this book will be an essential reference for cake makers of all levels.
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We have developed a methodology for translating OBO ontologies to OWL using the organization of the Semantic Web itself to guide the work. The approach reveals that the constructs of OBO can be grouped together to form a similar layer cake. Thus we were able to decompose the problem into two parts. Most OBO constructs have easy and obvious equivalence to a construct in OWL. A small subset of OBO constructs requires deeper consideration. We have defined transformations for all constructs in an effort to foster a standard common mapping between OBO and OWL. Our mapping produces OWL-DL, a Description Logics based subset of OWL with desirable computational properties for efficiency and correctness. Our Java implementation of the mapping is part of the official Gene Ontology project source.
The Semantic Web is an evolving extension of the World Wide Web based on ontologies. Intended to facilitate search and information integration, and built on the foundations of artificial intelligence, the Semantic Web envisions the Web becoming a global knowledgebase through distributed development of ontologies using formally defined semantics, global identifiers and expressive languages for defining rules and queries on ontologies. The Semantic Web has been organized in the form of a layer cake where each layer provides a representation language of increasing expressive power (see Figure 1). The Web Ontology Language (OWL) [7], a component of the Semantic Web, provides the capability of expressing ontologies in multiple dialects. OWL-DL, a Description Logics based dialect, has become its language of choice due to the availability of reasoning tools. In the biomedical domain, some important ontologies such as NCI Thesaurus [8] and BioPAX [9] have been modelled in OWL.
Layer cakes for OBO and the Semantic Web A layer cake for OBO, with some examples and a comparison with the Semantic Web layers; the mapping between the two layer cakes is generally quite straightforward, which makes it easy to understand the constructs in OBO and their mappings in OWL.
A basis for reconciling the efforts was an observation that the Semantic Web layer cake itself could serve as a guideline for studying the representation of ontologies in OBO and creating the transformation system. We found that most of OBO can be decomposed into layers with direct correspondence to the Semantic Web layer cake. Compared to an approach that deals with each construct individually, we found that this method gave a better organization to our work and enabled us to identify matches and mismatches between the two languages more efficiently. Discussions became a two step process where it was first determined if an OBO construct had a clear correspondence to a Semantic Web layer, with respect to its intended expressive power, and if so, to which level it belonged. It followed that constructs that fell into the same equivalence class should be handled similarly. Deep discussion could be limited to those OBO constructs that could not be easily situated in this structure. These include, (1) local identifiers in OBO compared to global identifiers in OWL, (2) various kinds of synonym elements in OBO, and (3) defining subsets of OBO ontology. Even these constructs can be expressed in OWL-DL, albeit not by obvious construct substitution. We conclude that OWL-DL is strictly more expressive than OBO.
When the ontology is translated into OWL, the mapping of subsets is one of the more complex processes. This is due to the fact that subsets do not have a semantic equivalent in OWL. Therefore, we use some OWL features to construct elements that serve as subsets. Subsets fall in the OBO Ontology Extensions in the OBO layer cake.
The aim of this study was to evaluate the influence of incorporation of xanthan gum and flaxseed flour on physicochemical, antioxidant properties and qualities of gluten-free layer cake replaced rice flour up to 60%. The incorporation of flaxseed flour increased crude protein, crude fat, ash and α-linolenic acid (increase up to 14.67% of total fatty acid with the replacement of 60% rice flour). Replacement of rice flour with flaxseed flour can mitigate the rate of hardness increase in gluten-free layer cakes. Significantly higher total phenolics content (114% increase), 1,1-diphenyl-2-picrylhydrazyl hydrate (DPPH) radical scavenging activity (124% increase) and reducing power (213% increase) was observed in the addition of flaxseed flour comparing to rice flour layer cake. 60% Flaxseed flour supplemented cake resulted in higher batter viscosity but lower crust and crumb white index, batter density, center height, volume index and symmetry index of gluten-free layer cake. Sensory evaluation showed rice flour gluten-free layer cake with 0.8% xanthan gum addition had higher aroma, texture, flavor and overall acceptability followed by 40% flaxseed flour replaced cake. Incorporation of 40% flaxseed flour results in better characteristics gluten-free layer cakes and it is feasible for gluten-free cake application.
Flaxseed hull contains water-extractable dietary fiber which consists of acidic rhamnose-containing polysaccharides and arabinoxylans mucilage 12. The lignin of flaxseed hull composed of 1 secoisolariciresinol diglucoside (SDG) which is phenolics. SDG of flaxseed lignin could convert into enterolactone and enterodiol which are estrogen like compounds and they are also able to inhibit the development of non-hormone-related colon cancers 13. Xanthan gum and flaxseed hull differ in hydration properties, solubility and viscosity. There is no information about the individual xanthan gum and flaxseed flour effect on the quality parameters of gluten-free layer cakes. Therefore, the objective of this study was to investigate the potential of different ratio of flaxseed flour and rice flour or xanthan gum on the nutritional characteristics, processing parameter and quality of gluten-free layer cakes.
A single-bowl mixing procedure was used for making gluten-free layer cakes according to Gularte et al. 14. The basic recipe gluten free layer cake and flaxseed flour replaced formulations up to 60% rice flour are shown in Table 1. Gluten-free layer cake also added with 0.2-1.0% of xanthan gum. All ingredients were mixed for 1 min at speed 4, and 9 min at speed 6 using a Kitchen-Aid professional mixer (Kitchen Aid, St. Joseph, Michigan, USA). Cake batter (180 g) was placed into rectangular (135 mm 70 mm 60 mm), metallic, oil coated pans (650 ml of capacity), and was baked in an electric oven (Tabletop oven, Chuan Chiu Food Machine Co. Ltd., Guishan, Taoyuan County, Taiwan) for 15 min at 180C. After baking, the cakes were removed from the pans, left at room temperature for 1 h to cool down, and put into plastic pouches to prevent drying. Three different replications for each cake recipe were made in different days. Three cakes from the same batter were used for physical measurements that were performed on the same day after baking. One cake from each set was freeze dried for further determination of antioxidant assays. After cooling down, cake samples were inoculated pack in sterile LDPE pouches and kept in refrigerator (4-7C) and room temperature (25C) for 6 days. The cake samples were withdrawn at regular intervals for mold appearance evaluation. 2ff7e9595c
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