Abstract
The effect of the type of beater was studied on the texture of butter sponge cake. Wire chef's whip beater (A) and two rotary type beater (B) were employed. Six kinds of sample of various batter mixing periods were prepared using these two types of beater.
The longer the mixing period of batter, the larger were the specific gravity and flowing volume of batter. Both of these values of B samples were larger than those of A samples. Negative correlations were obtained between the specific volume of cake and specific gravity of the batter, and between the specific volume of cake and flowing volume of batter. Hardness, gumminess and chewiness values of B samples were 1. 4 times bigger than those of A. Negative correlations were also found between these three texture parameters and the specific volume of cake. A samples were preferred organoleptically and negative correlations were obtained between mouthfeel and the three texture parameters.
These significant differences between the two types of samples in both texture and mouthfeel suggest that the type of beater clearly affects on the texture of butter sponge cake.
