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Quality Characteristics of Sponge Cakes with Wheat-Rice Composite Flour  

Ju, Jung-Eun (Department of Food Science and Nutrition, Soonchunhyang University)
Nam, Youn-Hwa (Department of Food Science and Nutrition, Soonchunhyang University)
Lee, Kyong-Ae (Department of Food Science and Nutrition, Soonchunhyang University)
Publication Information
Korean journal of food and cookery science / v.22, no.6, 2006 , pp. 923-929 More about this Journal
Abstract
Sponge cakes were prepared by replacing wheat flour with rice flour ranging from 10-40% and their physico-chemical, textural and sensory properties were examined. Rice flour addition decreased the moisture content and increased the total sugar and protein contents of the sponge cake. The viscosity and specific volume of batter increased with rice flour addition. 'L' values of crumb of sponge cakes with 20% or more rice flour were lower, whereas corresponding 'a' values were higher than those of the control. Textural hardness was increased, and textural cohesiveness and springiness were decreased with the addition of 30% or 40% rice flour. perceived that sponge cake with 20% or more rice flour had a weaker sweet flavor than the others. With the addition of 30% or 40% rice flour, sponge cake showed a stronger roasted and weaker greasy flavor, and less softness and cohesiveness than the other sponge cakes. The sensory did not find my significant difference in overall acceptability between the control and rice flour-added sponge cakes. Therefore, wheat flour could be replaced by rice flour up to 40% without reducing acceptability.
Keywords
wheat-rice composite flour; sponge cake; sensory properties; textural properties;
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Times Cited By KSCI : 4  (Citation Analysis)
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