Abstract
The effects of whipping method and butter content on the qualities of sponge cakes were studied during storage in home freezer.
The results were summarized as follows :
1) The specific gravity of cake batter was larger in the higher content of butter added, and larger in Betsudate method in which egg white was beaten to be mixed with egg yolk than in Tomodate method in which egg white and yolk were beaten together.
While the specific volume of baked cake was larger in the lower content of butter added and larger in Tomodate method than in Betsudate method.
2) There was a high correlation (r = 0. 748) between the degree of gelatinization and the water content in cake samples.
3) The degree of gelatinization (D. G.) of cake was lower in the higher content of butter added, and lower in Betsudate method than in Tomodate method.
During storage in home freezer, D. G. of cake mixed in Betsudate method without butter decreased remarkably as increasing storage time, while that of cake mixed in Tomodate method with 40 % butter did not decrease.
4) The sensory evaluation showed that the cake mixed in Tomodate method with 20-40 % butter was kept to preferable qualities in home freezer.
