Abstract
Investigation was done to find conditions desirable for processing rusks from steamed spongecakes made of rice flour using a high speed gas range. Rusks thus prepared were preserved in cans, polyethylene container and the like at the room temperature of 20± 3°C for 90 days, during which period studies were carried out on the changes in properties and taste of the rusk as well as fat oxidation during preservation.
The condition desirable for preparing rusks was baking in the high-speed gas range at 125°C for 20 min. Products so prepared were evaluated to be of high quality, so that the condition was also optimal. A significant correlation was observed between physial properties and moisture content of the products.
Product with 50 % soybean meal added was superior in solidity, color, and flavor to that with 100 % rice flour, and showed a degree of gelatinization of more than 80 % even after 90 days of preservation and a very little inter-diurnal changes in fat AV, PoV, and CoV.
