Abstract
Effect of butter content on the texture of sponge cake was studied using seven kinds of samples of various butter contents : 0, 20, 40, 60, 80, 100, and 120 % of butter content to flour. Batters were prepared by mixing with a hand mixer and baked for 30 min at 170°C. The specific gravity of the batter and the specific volume of the cake were measured. Texture was evaluated by biting test using a Rheometer and organopleptic test was also carried out.
High negative value of correlation coefficient was obtained between butter content and specific volume of the cake. High negative correlation coefficients between each texture parameters (hardness, cohesiveness, gumminess, springiness, and chewiness) and sensory evaluation were also obtained. In particular, mouthfeel greatly correlated with gumminess and chewiness. The addition of 60-100 % of butter to flour was found to give better mouthfeel to a sponge cake.
