Effects on the Qualities of Sponge Cake by Fats and Oils and Their Handling Temperature

Abstract

In contrast with our last report in which the handling temperature was fixed at constant level, experiments were carried out under the three different combinations of handling temperature. Namely, the temperature of the room at 32°C-of the batter at 35°C, likewise, 20°C-35°C, and 20°C-20°C, together with the two variations in the quantity of added fats and oils, i.e., 7.7% and 12.1% of the total weights of materials, since properties of fats and oils assumed to be highly affected by the temperature.
Results were as follows :
There were significant correlations between the hardness of cake and S.F.I. at the temperature equal to that of the batter; and also between the specific volume of cake and S.F.I. with a few exception.
Cake was softer and larger in its specific volume when the melting point of fat or oil was lower, or the quantity of added fat or oil was smaller.
Differences in the sensory evaluation which caused by the variation of handling temperature were insignificant for the cake which added the liquid oil or the fat of which melting point is low, except the fact that the texture was better when handled under the lower temperature, while the evaluation of cake which added the solid fat of higher melting point was generally better when handled under the higher temperature.