|
KMID : 0380620090410010069
|
|
Korean Journal of Food Science and Technology
2009 Volume.41 No. 1 p.69 ~ p.76
|
|
|
Physical and Sensory Properties of Chiffon Cake Made with Rice Flour
|
|
Kim Ji-Na
Shin Weon-Sun
|
|
|
Abstract
|
|
|
|
This study was conducted to evaluate the physicochemical and sensory characteristics of chiffon cakes madewith rice flour ranging from 20-100% in place of wheat flour. The water binding capacity of the rice flour was greaterthan that of the wheat flour and its fat binding capacity was lower than that of the wheat flour. The batter stability dataindicated that the 100% treatment was better than the control, and specific gravity values and specific loaf volumes werelower 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 riceflour-added chiffon cakes did not show any significant differences for their ‘a’ values. In addition, their crumb color wasnot significantly different in terms of both their ‘L’ and ‘a’ values. According to the sensory evaluation, there was no significantdifference in overall acceptability between the control and the rice flour-added chiffon cakes. The highest sensory scoreswere obtained by the 100% treatment for overall acceptance and moistness. However, flavor, cohesiveness, and brittlenesswere not significantly different. These study results show that wheat flour could be replaced by rice flour up to 100% inchiffon cake.
|
|
|
KEYWORD
|
|
|
rice flour, particle size, chiffon cake, batter stability, cake quality
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|