Premium
Prediction of Specific Japanese Sponge Cake Volume Using Pasting Properties of Flour
Author(s) -
Nakamura Kazuhiro,
Taniguchi Yoshinori,
Taira Masato,
Ito Hiroyuki
Publication year - 2010
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem-05-10-0080
Subject(s) - chemistry , food science , wheat flour , shrinkage , viscosity , cultivar , loin , horticulture , composite material , materials science , biology
In Japanese soft wheat ( Triticum aestivum L.) breeding programs, protein content (PC), and specific surface area (SSA) of flour have been used as important factors for the baking quality of Japanese sponge cake. We proposed batter pasting viscosity (BPV) as a parameter to predict the baking quality of Japanese sponge cake. BPV was measured using a Rapid Visco‐Analyser (RVA) with a modified heating profile. Twenty soft wheat samples from the 2006‐07 season and 22 from the 2007‐08 season, including Japanese soft wheat cultivars, advanced breeders' lines, and Western White (WW) imported from the United States, were milled and evaluated for solvent retention capacity (SRC) values of four solvents, batter pasting properties, flour pasting properties, PC, SSA, and specific cake volume (SCV) to investigate their relationships. BPV was the most strongly correlated of the parameters to SCV ( r = –0.90, P < 0.001). Stepwise multiple regression analysis selected BPV and minimum viscosity (MV) of flour pasting as significant independent variables to predict SCV (corrected R 2 = 0.848). The variability in BPV related to cake batter expansion was highly explained by PC and sucrose SRC (corrected R 2 = 0.854, P < 0.001). MV was correlated to SSA ( r = 0.56, P < 0.001) and might be related to the prevention of sponge cake shrinkage during baking.