쌀 품종이 스펀지케이크의 품질에 미치는 영향

Abstract

This study aimed to compare the physicochemical properties of four rice varieties (‘Suwon 541’, ‘Suwon 542’, ‘Ilmi’, ‘Goami’) and their effect on the quality of sponge cake. The amylose contents in ‘Suwon 541’, ‘Suwon 542’, ‘Ilmi’, and ‘Goami’ were 19.69%, 18.15%, 18.62%, and 26.92%, respectively. The average particle size of ‘Suwon 542’ (21.87 μm) was significantly lower than that of the other varieties. The water absorption index (WAI) was highest for ‘Goami’ and the water solubility index (WSI) was highest for ‘Suwon 541’. The amylogram results indicated that initial pasting temperature was the highest for ‘Suwon 541’, where as the setback was the highest for ‘Goami’ and the lowest for ‘Ilmi’. ‘Suwon 541’ flour exhibited low volume and high cake hardness because of its high initial pasting temperature. Sponge cakes prepared with ‘Suwon 542’, which exhibited fine grain size and low WAI and WSI, had low hardness owing the low specific gravity of the batter and high cake volume. The low-setback ‘Ilmi’ flour was expected to have a retarding retrogradation effect on cakes. Sponge cakes prepared with ‘Goami’ flour possessed good characteristics although its high setback was expected to degrade the texture due to rapid retrogradation. The overall acceptability was the highest for ‘Suwon 542’ and ‘Ilmi’. Thus, ‘Suwon 542’ and ‘Ilmi’ were found to have a more positive effect on the quality of sponge cakes compared with the other varieties.