• Korean Journal of Human Ecology
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• v.22 no.1
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• pp.189-200
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• 2013

To encourage rice consumption, this study investigated the quality characteristics of fish cakes containing four different amounts (0%: control, 50%, 75%, 100%) of rice flour. The moisture and pH of fish cake dough and fat contents, color values, folding score, texture profiles and consumer acceptability of fried fish cakes containing rice flour were measured. There were no significant difference on moisture and pH of fish cake dough containing rice flour. There was significant decrease in terms of fat contents, folding score of the fish cakes with increasing rice flour(p<.05). While a and b values were increased, L value decreased significantly, as the ratio of rice flour increased(p<.05). Hardness, cohesiveness, gumminess and chewiness of fish cakes with rice flour decreased significantly (p<.05), but no significant difference in springiness. There were no significant differences in overall acceptance, appearance, flavor, color and taste between the control group and treatment groups(p<.05). Texture was decreased significantly as the rice flour increased(p<.05). This study suggests that adding fifty percent rice flour to fish cakes could be a good way to increasing rice flour without decreasing texture acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.890-896
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• 1998

In order to increase the use of waxy barley, cakes were made and the textural and sensory properties were investigated. The moisture content of cakes made out of waxy barley grain and flour were 51.0 and 52.1%, respectively. L values in color of the waxy barley cakes tended to decrease during 3 day storage at 15$^{\circ}C$. Textural analysis showed that there were no differences among two waxy barley and waxy rice cakes in hardness at fresh state. But after 3 day storage at 15$^{\circ}C$, the hardness of the waxy barley cake was lower than that of waxy rice cake. These results implied that the degree of retrogradation of waxy barley cake might be low due to its high dietary fiber content. The hardness and adhesiveness of the waxy barley cake thawed after 15 day freezing were not significantly different from those of the fresh cake. In sensory evaluation, the overall preference of waxy barley cake was lower than that of waxy rice, but the sensory score of the cake made of waxy baley flour was above 4 point in the 5 point scale, showing a patency of waxy barley for the cakes.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.160-164
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• 2000

The content of total dietary fiber in biji dried by hot air was 65.40%, and the percent of insoluble fiber and soluble fiber in total dietary fiber was 63.60% and 1.80%, respectively. In testing the feasibility of biji as a fiber source in cake, cakes were prepared with flour substituted with biji powder at the level of 0%, 5%, 10%, 15% and 20%. The Hunter value showed that the crumb colors of the cakes with 10%, 15% and 20% biji powder were significantly different from the control. The specific volume of the cake with 20% biji powder was significantly lower tan the other cakes. Cakes with 5%, 10% and 15% biji powder were les hard than the control after 10 days storage at 2$0^{\circ}C$. Sensory evaluations showed that their characteristics - crumb color, crumb texture, moistness, softness and overall preference - were significantly influenced by the replacement of flour with 10%, 15% and 20% biji powder. However, there was no difference in softness and overall preference of the cake prepared with 5% replacement compared to the control.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.923-929
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• 2006

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.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.763-771
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• 2012

Physicochemical and sensory characteristics of pound cakes containing Angelica gigas NAKAI(Korean Angelica) with various levels of rice flour were investigated in this study. There were significant differences in the specific gravity of dough, and it had the lowest value of 0.848 in the control group. The weight of pound cakes was significantly increased by addition of rice flour, but the volume, specific volume and baking loss rate were significantly decreased by addition of rice flour. The moisture content and pH of pound cakes were found to increase with increasing rice flour content. DPPH radical scavenging activity of the control group was 51.02%, whereas pound cakes with rice flour ranged from 51.90~55.75%. The L value of brightness was increased, but a and b values were decreased significantly by addition of rice flour. In all of items of texture, the control group was higher than those of the pound cakes prepared with various levels of rice flour. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 50% and 75% substituted sample groups were higher than those of the other groups. The results of this study suggest that addition of 50~75% rice flour is the best substitution ratio for Korean Angelica pound cakes.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.190-195
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• 2001

The objective of this study consists in finding the ways to make soybean cake (which is made of soaked soybean flour containing protein and lipid) a scientific and practical food even more easily. This study took a measurement of the change of pH, organic acid, microorganism, retrogradation and so soon. observing soybean cake prepared with soybean flour containing 6% of soybean oil at room temperature(19$^{\circ}C$) in two types of packaging, that is to say, $CO_2$ modified packing(CMP) and liner low density poly ethylene(LLDPE) packaging. As storing time went by, packed soybean cake didn't appeared in 12 days, either. Using modified atmosphere packaging soybean cake showed higer pH as well as less organic acid than unpacked. In addition, mould method makes water - activity lower, and it Puts a curb on the development of aerobic perishable microorganism and the retrogradation of rice cake. Unpacked soybean cake showed higher values than CMP Soybean Cake with enthalpy of retrogradation and the longer storing period the greater retrogradation process. Thus, storing or circulation period can be increased effectively without chemical or physical treatment.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.607-614
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• 2010

The aim of this study was to investigate the quality characteristics of sponge cakes with added rice flour produced by a modified genoise method to prevent volume reduction. A control group and experimental group I were prepared by the genoise method and experimental groups II, III, and IV were produced by a modified genoise method in which they were mixed with wheat flour and water to a make paste to form gluten for 3, 6, and 9 minutes, respectively. One third of the wheat flour in all experimental groups was replaced by rice flour. The control and experimental groups were compared in terms of quality characteristics, including batter specific gravity, volume, color, textural characteristics, and sensory qualities, to determine the optimal pasting time for wheat flour in the formulation. The specific gravity of the experimental groups was higher than that of the control and decreased with increasing wheat flour pasting time. The volume of experimental group I was lower than that of the control group, and the volume values of experimental groups III and IV, made by the modified genoise method, were higher than that of the control group. $dL^*$ and $db^*$values for the crust and inside of the cake were lower in the experimental groups than in the control. The $dL^*$ value, indicating brightness, increased as pasting time increased. The hardness values of experimental groups I and IV were higher than that of the control whereas experimental groups II and III had lower hardness values. Chewiness was higher in the control group, as well as experimental groups I and IV than in the experimental groups II and III. The gumminess of experimental group IV was highest. Cohesiveness decreased by adding rice flour to the sponge cake. Sensory attributes of cell uniformity, tenderness, moistness, taste, and overall acceptability had the highest scores in experimental group III. Based on these results, we conclude that the quality of sponge cake containing one third of the wheat flour replaced by rice flour is best with 6 minutes pasting of the wheat flour to form gluten.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.69-76
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• 2009

This study was conducted to evaluate the physicochemical and sensory characteristics of chiffon cakes made with rice flour ranging from 20-100% in place of wheat flour. The water binding capacity of the rice flour was greater than that of the wheat flour and its fat binding capacity was lower than that of the wheat flour. The batter stability data indicated that the 100% treatment was better than the control, and specific gravity values and specific loaf volumes were lower in the samples with added rice flour. Texture analysis found no significant differences in hardness, adhesiveness, cohesiveness, gumminess, and chewiness between the control and the 100% treatment. In the case of crust color, the rice flour-added chiffon cakes did not show any significant differences for their 'a' values. In addition, their crumb color was not significantly different in terms of both their 'L' and 'a' values. According to the sensory evaluation, there was no significant difference in overall acceptability between the control and the rice flour-added chiffon cakes. The highest sensory scores were obtained by the 100% treatment for overall acceptance and moistness. However, flavor, cohesiveness, and brittleness were not significantly different. These study results show that wheat flour could be replaced by rice flour up to 100% in chiffon cake.

• Food Science and Preservation
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• v.6 no.1
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• pp.81-86
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• 1999

The textural characteristics of nonxaxy rice flour gels and rice cake(Injolmi) with different water contents and additives were evaluated after freezing and microwave heating. As moisture content of rice flour gels increased from 45% to 55%, its hardness and gumminess decreased, but adhesive and cohesiveness had no significant difference. Microwave heating did not markedly affect the texture but frozen storage was very effective to prevent the hardening of products. Hardness of reheated rice gels increased more rapidly in non-packaged sample than in PE wrap film and affected by storage time of 24hrs at 20$^{\circ}C$. As sugar content of rice flour gels increased from 0% to 10%, its hardness, adhesiveness, and gumminess decreased, while cohesiveness did not change.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.703-709
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• 2007

The purpose of this study was to investigate the quality characteristics of sponge cake with various amounts of mulberry leaf powder in place of flour. The specific gravity of kneading was maintained at the different amounts of added mulberry leaf powder, which increased at ratios of 5, 10, 15, and 20 percent. The crumb decreased greatly when flour rather than mulberry leaf powder was used. As the amount of mulberry powder increased, red and yellow color decreased in both the crumb and crust. The volume and symmetry indices of the sponge cake slightly decreased when the amount of mulberry powder increased. However, uniformity was not significantly different between the samples. The specific volume of the cake decreased when the amount of the mulberry leaf powder increased. In addition, mulberry leaf powder increased the degrees of hardness and gumminess of cake, but did not show any differences for the cohesiveness and springiness of the cake texture. In the consumer acceptability test, the most favorable taste and odor were attained at the 10 percent level of mulberry leaf powder.