The Effect of Various Fold Repetitions of Batter Made with Fine Rice Flour on Sponge Cakes

Abstract

This study compared sponge cakes made with fine rice flour batter folded for various numbers of repetitions with those made with wheat flour batter. The homogenization of bubbles and ingredients in the fine rice flour batter took longer than that in the wheat flour batter. Additionally, the elimination of bubbles from the batter took longer. Therefore, the fine rice flour batter required more folds compared to that by the wheat flour batter. The sponge cakes made with fine rice flour folded 65 and 105 times had a density of 0.38~0.41 g/cm³ and had approximately the same physical characteristics as sponge cake made with wheat flour folded 25 times. Sensory evaluations of the shape, mouth feel, and palatability of those cakes confirmed their similarities to the wheat flour cake folded 25 times.