抄録
Baking of sponge cakes with whole-wheat flour which contains 80 times dietary fiber as much as white wheat flour was studied by simple all-in-mix method. The results obtained were as follows.
1. In case of baking cakes in the ratio of 50 parts of flour, sugar and butter each, to 100 parts of egg in weight, preferable cakes were made when whole-wheat flour was used in the amount of more than 50% in place of white wheat flour.
2. The good effect of whole-wheat flour on rising of cakes was attributed to low specific gravity due to coarse bran fraction passing through upper 30 mesh sieve. However, sensory evalution showed that the cakes with flour of 60-100 mesh were preferable.
3. When the protein content was higher in whole-wheat flour of fine grain size (100-150 mesh), the gelatinous layer like “uirou jelly” was more formed at the bottom of baked cakes.
4. When 1-8% of emulsifiers were added to cake batter, specific gravity of batter remarkably decreased up to 3%, and then gradually decreased. Specific gravity of cake batter had high negative correlation to specific volume of baked cakes, and high positive correlation to their hardness. The hardness measured by creep-meter decreased with the increase in the content of whole-wheat flour and emulsifier.
