そば粉がスポンジケーキの性状に及ぼす影響

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  • Effect of the Addition of buckwheat flour on the Properties of Sponge Cakes
  • ソバコ ガ スポンジ ケーキ ノ セイジョウ ニ オヨボス エイキョウ

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ABSTRACT : In this paper we describe an experimental study of qualities of sponge cakes made by mixing a quantity of buckwheat flour (dewakaori) with a quantity of flour at a ratio of 10-30-50-70-100%. The results are as follows:　1. The specific gravity of butter was not different among each sample.　2. Crumb of sponge cakes were harder and rougher by adding buckwheat flour at a ratio of 50-100%.　3. In color of sponge cakes, a specific difference was observed comparing buckwheat flour at a ratio of 10% with buckwheat flour at a ratio of 30%.　4. Significant differences were found in total valuation of sensory evaluation(p<0.01). The sponge cake made from the ratio of 100% in the quantity of buckwheat flour is the tendency which is not rarely most. As for the sponge cake made by adding buckwheat flour at the ratio of 70%, the flavor of buckwheat was liked better than the cake which was made by adding buckwheat flour at the ratio 50%.　 Judging from these results, it is concluded that better qualities are obtained by mixing 10-30% of buckwheat flour with flour.　Key words : buckwheat flour qualities of sponge cake sensory evaluation

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