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KMID : 0665420210360050492
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Korean Journal of Food Culture
2021 Volume.36 No. 5 p.492 ~ p.501
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Effects of the Substitution of Wet-Milled Rice Flour for Wheat Flour on the Physicochemical Properties and Acceptability of Yellow Layer Cake
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Kim Ji-Young
Jeon Jae-Eun
Lee In-Seon
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Abstract
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This study investigated the physicochemical properties and acceptability of yellow layer cake prepared using various levelsof wet-milled rice flour (RF). RF was used to substitute 0% (control group), 15% (RF-15 group), 30% (RF-30 group) and45% (RF-45 group) of wheat flour (WF) to manufacture yellow layer cakes. The substitution of WF with RF showed nosignificant effect on the pH but decreased the specific gravity and viscosity of the batter. Baking loss rates ranged from 4.65%to 5.03%, showing no significant difference among samples. In the color measurement, the experimental groups showedhigher redness (a) and yellowness (b) than the control group (p<0.05). The experimental groups showed lower gumminessand chewiness than the control group. According to the results of intensity measurement of sensory properties, the RF-30and RF-45 groups showed stronger intensities for darkness, sweetness, moistness and softness than the control group. Theacceptance test found that the RF-45 group had significantly higher or similar results for all acceptance attributes than thecontrol group. These results indicate that RF addition as a replacement of WF at a ratio of 45% is optimal for producingyellow layer cakes.
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KEYWORD
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Yellow layer cake, wet-milled, rice flour, wheat flour
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