Quality characteristics and evaluation for sponge cakes made of rice flour

Abstract

Indica rice, japonica rice, and glutinous rice flour were used as raw material to substitute 25%, 50%, 75%, and 100% (w/w) of low-gluten flour to make sponge cakes. The influence of the types and dosages of rice flour on the 12 quality indicators of sponge cakes made of rice flour was evaluated. Results showed that indica rice flour would increase the specific volume of the cakes, japonica rice flour would increase moisture and decrease the specific volume, while glutinous rice flour would decrease the specific volume, hardness and resilience, but enhance the adhesiveness. The cakes made of 75% glutinous rice flour had the highest sensory score at 7.78. A comprehensive model of principal composition analysis was developed and the first principal component factor had the highest correlation to the total sensory score of the cakes. The proposed model based on the principal component analysis was feasible and convenient in evaluating the cake quality. Practical applications This study provides a method for evaluating the edible quality of sponge cake made of rice fours based on the principal component analysis, having reference value to increasing the added value for (broken) rice via the transformation into bakery products like sponge cake. In addition, the establishment of quality evaluation models contributes to predict the acceptability of the cakes before they are made industrially.