Abstract
In the sponge cake made under various butter-egg ratios, the viscoelastic moduli and texture parameter were determined, and also the organoleptic test was performed.
Property of sponge cake was explained by the eight-element viscoelastic model, consisting of Hookean body, Newtonian body, Newtonian body and three sets of Voigt body. Elastic moduli were 104-105 dyn/cm2 and viscous moduli were 105-108 P.
Viscoelastic moduli for each element were gradually increased with the increase of butter and/or the decrease of egg. From the results of measurement of texture parameter, it was observed that the hardness was increased and the elasticity and cohesiveness were decreased with the increase of butter and/or the decrease of egg. The results of organoleptic test showed that the order of hardness by manual touch corresponded well to elastic moduli, viscous moduli and hardness of texture parameter by mechanical measurement, and the order of hardness by oral test corresponded well to the order of mouthfeel. It was considered that sensory hardness was influenced by mouthfeel of the cake.
