Abstract
Pancake and madeleine were individually made with roasting or with steam, where 10 kinds of grain flours were added, and the confectionery qualities were compared primarily by sensory evaluation. (1) Steamed cakes were evaluated as softer, moister, and more glutinous for all grain flours. (2) Regardless of cake types, red-kernelled rice and foxtail millet flours gave softer cake texture, while buckwheat flour produced harder cake texture. (3) Rice flour was judged as comparable to or slightly better than soft wheat flour in all evaluation criteria for pancakes, but was inferior to soft wheat flour for making madeleine. (4) In all cakes, Job's tears and buckwheat flours had inferior taste, aftertaste and flavor, which contributed to their overall low quality scores.
