Abstract
Effects of decreasing gluten yields from flours on the expansion of sponge cake batters were investigated. For this purpose, three kinds of flours were prepared : i. e., (1) mixture of flour and wheat starch, (2) wet-heated flour and (3) defatted flour. The results were as follows :
1) The more wheat starch contained, the less the specific gravity and viscosity of the batter were. Expansion and shrinkage of the batter during baking were much influenced by the wheat starch contents in the batter.
2) The specific gravity of the batter decreased and the cake volume increased, because the gluten yield from the wet-heated flour decreased.
3) No change was observed in the specific gravity of the batter, because the gluten yield from the defatted flour decreased slightly. But the degree of expansion and baking shrinkage of the batter were extremely high, and the cake volume was very small.
