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변형 제누아즈법으로 만든 쌀가루 첨가 스폰지 케이크의 품질 특성 KCI 등재
pp.607-614
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.
