2019 Volume 52 Issue 2 Pages 103-108
We investigated the influence of batter stirring number with a rubber spatula on the quality and palatability of sponge cake, in which 30% w/w of the soft wheat flour was replaced with pure cocoa powder. The stirring numbers tested were from 20 to 50 in increments of 10, designated as S20, S30, S40, and S50. Cocoa powder (20% w/w) was stirred 50 times and was used as control according to our previous report.
Batter-specific gravity was significantly higher in S50 compared to control. Cake-specific volumes of S20 and S50 were significantly lower than control. There were no significant differences in the hardness of the cake between the control and the experimental cakes. However, the cohesiveness values of S30 and S20 were significantly lower than that of the control. From the measurements of batter-specific gravity, cake-specific volume, and mechanical properties, we concluded that a stirring number of 40 is necessary for the sponge cake containing 30% w/w cocoa powder to obtain a quality similar to that of the control sponge cake.
