The Study of Fine Rice Flour Cake Property by Comparison with Wheat Flour Cake Property

DOI Web Site

Bibliographic Information

Other Title
  • 小麦粉ケーキとの比較による微細米粉ケーキの特徴
  • コムギコ ケーキ ト ノ ヒカク ニ ヨル ビサイ ビゼフン ケーキ ノ トクチョウ

Search this article

Description

In the preparation of sponge cake, the physical characteristics of batter and cake made with fine rice flour were the compared to those made with wheat flour.<br>1. Differential scanning calorimetry (DSC) showed that the gelatinization enthalpy change in fine rice flour was greater than that of wheat flour and that the thermal energy for gelatinization of rice flour was greater than that for wheat flour.<br>2. The viscosity of sponge cake batter made with fine rice flour was less than that made with wheat flour.<br>3. The internal temperature for baking the cake with fine rice flour was initially higher than for the cake made with wheat flour, but it decreased in the second half of the baking process. The total baking time for the cake made with fine rice flour was longer than that for the cake made with wheat flour.<br>4. The sponge cake made with fine rice flour was lighter than the one made with wheat flour, but there was little difference in shape by physical measurement. The inside of the sponge cake made with fine rice flour was soft, but the edge of top crust was hard.<br>5. The sensory evaluation result indicated that the sponge cake made with fine rice flour was not favorable because of the sweetness and hardness of the edge of top crust, but the inside of the sponge cake made with fine rice flour was not inferior to that of the sponge cake made with wheat flour.

Journal

Keywords

Details 詳細情報について

Report a problem

Back to top