Abstract
We investigated the effect of the physical properties on and tested the sponge cake with 0, 10, 20, 30, and 40%amaranthus dry powders.
The following results were obtained.
1) With an increase in the amaranthus dry powder, the specific gravity of the cakebatter increased, and the specific volume after baking decreased.
2) As for the color of the cakebatter and the inside of the cakes, with an increase in the amaranthus dry powder, the L value decreased and the b value increased, but these was little difference in the exterior of the baked sponge cakes.
3) For the Rheolometer measurements, there were significant differences in the hardness of the sponge cake with an increase in the amaranthus dry powder. The cohesive force of these cakes were smaller for those containing 20% or more.
4) The breaking properties of baked sponge cake were higher with an increase in the amaranthus dry powder.
5) As a result of a sensory evaluation, the sponge cake had a low value with an increase in the amaranthus dry powder. We could replace the amaranthus dry powder at the rate of 10%.
