Abstract
A soft wheat flour, Tokutakaragasa (protein 9.69 %), was dry-heated at 120°C for 10, 20, 30, 60, and 120 minutes, and baked into Kasutera cakes (Japanese sponge cakes). The volume of Kasutera cake increased with duration of dry-heating. Also, the stability of foam in Kasutera cake batter increased with the dry-heating time of wheat flour. The mixograph profile of dry-heated wheat flour also suggests the hydrophobicity of wheat flour. Thus, the results suggest that the hydrophobicity of the dry-heated wheat flour could stabilize the foam in Kasutera cake batter and contribute to increasing Kasutera cake volume.
