Note
Effect of Egg Yolk to Egg White Ratio on the Quality of Rice Flour Chiffon Cake
2026 Volume 59 Issue 1 Pages 32-39
Details
2026 Volume 59 Issue 1 Pages 32-39
Chiffon cakes were made using rice flour instead of cake flour, with varying egg yolk -to-egg white ratios of 1:1 (RW1), 1:1.5 (RW1.5), 1:2 (RW2), 1:3 (RW3), to investigate their effects on quality and palatability.
Cake height increased with higher egg white ratios but remained lower than that of cakes made with cake flour due to the absence of gluten, which made it difficult to maintain the height after baking. Batter density, bubble dispersion, and scanning electron microscopy(SEM)observations indicated that rice flour was not more prone to bubble breakage than cake flour. RW3, which had the highest egg white ratio, was softer, and the sponge structure showed more pronounced brittleness. Sensory evaluation revealed that RW3 was less preferred in terms of internal color and overall quality. When comparing cakes made with rice flour and cake flour at the same egg white ratio, no significant difference in preference was found, although differences in texture were perceived.
