Quality Characteristics of Sponge Cakes Containing Various Levels of Millet Flour

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(1)KOREAN J. FOOD SCI. TECHNOL. Vol. 36, No. 6, pp. 952~958 (2004). ©The Korean Society of Food Science and Technology. ` ªö~ Î&& sponge cake~ ®îß9ö ~º 'Ë Ë ^* ãöv «¦. Quality Characteristics of Sponge Cakes Containing Various Levels of Millet Flour Hak-Gil Chang* Department of Food and Bioengineering, Kyungwon University Effects of normal (non-waxy) and waxy millet flours on properties of sponge cake were examined. Total dietary fiber contents of normal and waxy millets were 5.04 and 5.72%, respectively, while that of soft wheat flour was 2.23%. Alkaline water retention capacity value generally increased with addition of normal and waxy millet flours, whereas peak, minimum, and final viscosities decreased. Mixing time and mixing height decreased with addition of millet flour. Lightness of cake crust increased with addition of normal millet flour, whereas it decreased with addition of waxy millet flour. Lightness of cake crumb decreased as the amount of normal and waxy millet flours increased. Increasing proportions of normal and waxy millet flours resulted in significantly decreased loaf volume. Replacement of 10% wheat flour by both normal and waxy millet flours did not significantly affect characteristics of sponge cake, but addition of more than 20% millet flour resulted in significant differences in quality characteristics. Key words: sponge cake, cake, millet, waxy-millet. *. . Sponge cake systemf V'b &&, Jû 5 f W>, sponge cake~ ßWf &&~ ®« 5 Î&b~ z' ßWö V¢ (6,7). Piercef Waker(8)º sponge cake B sucrose fatty acid ester¢ Î&b ¦b& Ã &~ B®Ú¦~ sÊö& ËçNj : ® . Þ, *&~ f '·²~ "¯S &æ ^B 6j n ® . V¢B f ?f ^B6j Ö~V *~ RF~ S¢ Ã&~ê ²Ë~ ® (9). '·' &~ & ìº bî >î~ RF& Cowgill" Sullivan(10) ö ~ jzBB wheat branö &~ ê, Hipsley (11)& ¾rb “dietary fiber”¦ ÏÚ¢ ÒÏ~& . ê Burkitt(12)" Trowell (13)ö ~ jò, .{, ÷ ~ W÷" RF~ S& &7 &ê& ®r > B ö & º B Î& ~ ª¢öB >¯ >î (14-16). ß® RFö Ç~~ Î&ö V bakery productsö & º ® B'b >¯>îº, º Ç~~ ß Wç B®~ ¦b& ·jæ sÊö& Úæº &Ë' ßW 6²>V r^ . Pomeranz (17)f B oat hulls f wheat branj 7% Î& >ª>Nf Ã&>îb¾ ¦b º 6²>î C: . Jeltema (18)f oat bran, soy hulls, navy bean ~ Î&& sugar-snap cookie~ spread factorf & Ë' ßW ö *&~² 'Ëj ® . öBº ÚÖ Ç~~ Ïj ËçÊ¶ sponge cake. &~ ®îßWf ®«" &NB F*' ßW" ÒVö 'Ëj Aº ~ã' ßWb ª > ® . &~ F*' ® îßWbBº « ~ ãêf &NB .¶î, Bª>N, W î ï, ÒRæ ßW 5 B®'Wö Vræ ·~¾ f ?f ßWf ÒV~ã ö V¢Bê 'Ëj Aº. (1-3). &~ hardness genef & « " &&~ &æ z' ßWö 'Ëj ~º 7º º² . & « ~ hardness qualityº Bª>N G;~ V& >º, ß® î & ®îöBº &® 7º~ . ¯, grain hardness textureº & ~ 1N &ßW BªW, Ò 2N &ßW «B® Öö æ& 'Ëj (4). Kohn(5)ö ~~ æÂ 40j* ~ && ²jNZf B Ï &&~ ÒÏ 6N 6²~º > î(;K) && ~ ²jº *&~² Ã&~ ® ® . ¯, pies, cakes, cookies, crackers, pretzels, doughnuts, cones, snack foods B ö ÒÏ>º î &&~ ²j& /Ã~ ® C: . *Corresponding author: Hak-Gil Chang, Department of Food and Bioengineering, Kyungwon University, San 65 Bokjeong-dong, Sujeong-gu, Seongnam 461-701, Korea Tel: 82-31-750-5382 Fax: 82-31-750-5273 E-mail: [email protected] 952.

(2) ªö~ Î&& Sponge Cake~ ®îßWö ~º 'Ë. 953. B ªö~ Î&ö V &&~ z' ®îßW " sponge cake B'W j Ò : Ö"¢ .. Òò 5 O» Òò ö ÒÏB Òòº 2001jêö ÖB z(Ï§ B ÂÖ)f N(ÏÎ ÂnÖ)¢ «~ ªêV(IKA MF10, IKAWERKE GMBH & Co. KG, Staufen, Germany) ªê~ ÒÏ~& . ÒÏB z 5 N ªö~ «¶Vº 100-140 mesh î . Òò~ z ß9 ¢>Wª~ ªCf AACC O»(19)ö V¢B G;~& . ¯, >ª ïf ç{&», æO ïf soxhlet ºÂ », ²ª ïf ²z», Wî ïf micro-Kjedahl method G;~& . CRF(total dietary fiber, TDF)~ ïf Prosky (20)~ O»ö V¢ dietary fiber assay kit(Sigma Chemical Co., St.Louis, USA)¢ ÒÏ~ ªC~& . Alkaline water retention capacity(AWRC)º AACC¾method(19)ö V¢ B öªÒ&ö ò 1.000 gj ï~ If ê, 0.1 N sodium bicarbonate Ï 5 mLj Î&~ voltex shaker v> r, 1000ÜGöB 15 ª* öªÒ ê, çj B ~ Îf ò~ 7ï" öªÒ * ò7ï &j WªN ~& . ò~ ^zßWf Rapid Visco Analyser(RVA, Model 3d, Newport Scientific, Narrabeen, N.S.W., Australia)¢ Ï~ ò 3.50 gj ïï~ test canisterö I Ã~> 25.0 mLj Î&~ *çj ò ê, 25oCöB 95oCræ Ò 50oCræ 5oC/min~ ³ê & 5 ï'B initial pasting temperature, maximum viscosity, minimum viscosity 5 final viscosity¢ G;~& (21,22).. Fig. 1. Mixogram of typical soft wheat flour. Peak time (min): MP, Peak height (cm): Height at MP, Width at peak: Band width at MP, Height at 8 min: Height at TX. Mixograph ß9 Mixograph ßWf AACC Method(19)ö V¢B 10 g Mixograph (MIXSMART Version 4.0, National Mfg. Co., Lincoln, NE, USA)¢ ÒÏ~ ;Kª~ ' >ª>Nj r, ' òö ;Kªj V&b Ã~>¢ Î&~ r" ? peak time, peak height j G;~& (Fig. 1).. Fig. 2. Measurement of volume, symmetry and uniformity index on sponge cake. Volume index = B + C + D Symmetry index = 2C − B − D Uniformity index = B − C. Sponge cake~ *` 5 ß9 Sponge cake~ Vjº Table 1" ? . f(fresh whole egg) 700 gj mixing bowlö I 2 ª* Ôf ³êöB b r Jû(fine-granulated sucrose) 700 gj Î&~& . Sponge cake~ Bº f~ VWj ËçÊ Jû~ Ï Wj Ã&Ê B®~ ¦b¢ ² ~V *~ 53oC~ b 7û~ mixing bowlj 40oC FæÊº hot mixing method¢ ÒÏ~& (6,7). ¯, sponge cake batterº &³öB 30 ., ³öB 8 ª ÿn b r, Ã~> 140 mLj Î&~ 2 ª ÿn b~, &³öB 30 .* b~ cream mass(egg-sugar batter)¢ ò î . Cream mass 240 gj bowlö TV ò(&&, ªö Î&B &&) 100 gj Î& r, wooden spoonb 40 ² ÂÂ® b ê, 40 ² ² b cake batter¢ cake pan(inside dimensions, 14.8 cm; depth 6.9 cm; inside volume, 1260 mL)ö 330 g I, 180oCöB 30 ª baking ~& .. Table 1. Sponge cake formula and ingredient specifications Ingredients. Amount % (flour basis). Flour (sifted) Sugar (fine-granulated) Fresh whole eggs (with shell) Distilled water. 100 100 100 40. RFöbB ªö(normal millet, waxy millet)~ Î& ïf 0, 10, 20, 30, 40, 50%B cake batter~ pHf j7j G;~& . Þ £V& Â sponge cakej 30 ª* panöB ï'Î ê, ¦b, Z², jÏ'j G;~&, volume index, symmetry index, uniformity indexº AACC O»(19)~ V&ö V¢ r" ? G;~& (Fig. 2). Sponge cake~ crustf crumb~ ïzf ïêê(Model CR-200, Minolta Co., Osaka, Japan)¢ ÒÏ~ L, a, b value¢ G;~& . Sponge cake~ z;êº >ª¶ j Oæ~V *~ cake j LDPE Zipper bag((")ÖÏ)ö I 25oCöB 6 ¢* &Ë ~B Texture analyzer (TA-XT2, Stable Micro Systems Co., Haslemere, England) hardness¢ G;~& . r ÒÏB probeº çã 2.5 cm, G; ³êº 1.0 mm/secî . &Ë¦Ò º 15 «j F;~ Ïª® vGÎ Ê ¦Òö w~ê ~ &b, Ë, ç 5 «' V^êº 9-point scale scoring test O»ö V¢ Ò~& ..

(3) ®"²æ B 36 ² B 6 ^ (2004). 954. Table 2. Proximate composition of tested flour samples Flours Soft wheat Normal millet Waxy millet. Moisture (%) 2). 13.64Û0.56a2) 11.58Û0.52b 11.28Û0.40b. Ash (%). Protein (%). Fat (%). TDF1) (%). 0.40Û0.03a 3.44Û0.03b 3.20Û0.03b. 09.39Û0.14b 10.01Û0.08b 10.68Û0.27a. 1.51Û0.04b 2.86Û0.16a 2.63Û0.03a. 2.23Û0.14c 5.04Û0.27b 5.72Û0.66a. 1). Total dietary fiber. Means in a column sharing a common superscript letter(s) are not significantly different (p>0.05).. 2). Table 3. Alkaline water retention capacity (AWRC) of millet and wheat flour blends Flours Soft wheat Normal millet. Waxy millet. Blend (%). AWRC (%). 10 20 30 40 50 10 20 30 40 50. 45.6Û0.85f1) 47.9Û1.13ef 49.5Û0.71de 50.1Û0.71de 52.1Û1.56cd 55.3Û1.70b 49.0Û1.41de 50.8Û1.13cde 53.4Û1.41bc 56.0Û2.12b 60.1Û1.41a. 1) Means in a column sharing a common superscript letter(s) are not significantly different (p>0.05).. Ö 5 V Òò~ z ß9 Òò~ ¢>Wªf Table 2f ? ²ª ïf z& 3.44%, N& 3.20%B î(;K) &&~ 0.40%ö j~ 8 V ç ¸~, Wî ïf N& ² ¸~b, æO ïf z, N& &&ö j~ ú® ¸~ . ß® RFº ;K &&& 2.23% j~ z 5.04%, N 5.72%B 2V ç ¸~ . Chung (23)f â ®«ê {Î ~ CRF(TDF)º 64.00-73.2%~ º*, &Ú 7W RF(NDF)º 67-73%B &¦ª ®ÏW RF¢ ~&, RF~ ±f /öb rJê Ò&~ TDFº 11.02%B ~ 7öB &Ë ¸~b, ¾bê 31.69%B. ¸f Þ . ãî &&~ B'W &N~ & Wî~ ®îj J r, &Ë 7º ©f & ®«~ F ßW glutenforming protein~ ·" î' N ®b(24), î & ~ ®îj .G~º æB alkaline water retention capacity (AWRC)º ß® cookie spreadf ç7' ç&j &æ ®. (25). RFöbB ªöj &&ö 10-50% Î&~& j r, AWRC~ æz¢ Table 3" ? z, N Îv Î&ï Ã&ö V¢B AWRCº Ã&~& . ¯, Î&ï 10-50% Ã&ö V¢B zº 5.1-21.3%, Nº 7.6-31.7% ræ Ã&>î . Rapid Visco Analyser(RVA)ö ~ Òò~ ^zßWf Table 4f ? . Initial pasting temperatureº 71.6-77.8B z~ ã Ööº Î&ï Ã&bB Ã&~º ãËj &b¾, N º ¢; ãËj æ p~b, Î&ïö V F~' Nº ìî . Maximum viscosityº z¾ N~ Î&ï Ã&ö V¢B ~ 'b 6²~º ãËj &º, º Î&ï Ã&b TDF& Ã&~ *ª~ ï 6² Ö"¢ " > ® . Minimum viscosityf final viscosityê z 5 N~ Î&ï Ã&ö V¢B 6²~º * çj &º, ß® N~ ãÖö 6² z× . f ?f Ö"º N& z *ª~ cJê& ¸b, V ¢B ~ *ª 7 V*ªf &Ú'b ^zBNêö ê çê /Ï~² 6ê& çß~&¾ break-down *ç V r^ ©b rJ^ ®b(26), Song (27)ê _&*ª ~ Amylograph ßWj ¦Æ : /Ï break-down *ç ®rj : ® . &&~ Wî ï" ®îf &Ï >#~ ÒR æ ßWö 7º 'Ëj . ÒRæßWj G;~V * ~ " Mixograph& ô Ï>º, ' & ®«f b. Table 4. Rapid Visco Analyzer pasting characteristics of wheat and millet flour blends Flours Soft wheat Normal millet. Waxy millet. 1). Initial pasting Temp. (oC). Maximum viscosity (RVU). Minimum viscosity (RVU). Final viscosity (RVU). 10 20 30 40 50. 72.3a 75.3a 74.7a 76.2a 76.6a 77.8a. 114.5a 110.5ab 104.5bc 102.5bcd 102.5bcd 095.2d. 81.0a 73.5b 68.0c 62.5d 60.0de 57.5e. 165.0a 155.5bc 152.5bc 151.0bc 150.5bc 147.0c. 10 20 30 40 50. 72.4a 76.2a 73.4a 72.3a 71.6a. 100.5cd 087.0e 075.0f 065.5g 061.0g. 67.0c 53.0f 44.0g 39.0h 36.0i. 139.5d 113.5e 094.0f 086.0g 077.5h. Blend (%). Means in a column sharing a common superscript letter(s) are not significantly different (p>0.05)..

(4) ªö~ Î&& Sponge Cake~ ®îßWö ~º 'Ë. 955. Table 5. Mixograph characteristics of wheat and millet flour blends Flours Soft wheat Normal millet. Waxy millet. Blend (%). Peak time (min, sec). Peak height (cm). Width at peak (cm). Height at 8 min (cm). 10 20 30 40 50. 3.00 2.40 1.55 1.10 -. 4.6 4.2 3.7 3.2 -. 0.9 0.8 1.1 1.0 -. 4.1 4.1 3.6 3.2 -. 10 20 30 40 50. 2.30 1.43 1.30 1.00 0.58. 4.0 3.5 3.4 3.2 2.8. 0.9 1.0 1.1 0.9 0.8. 4.1 3.6 3.3 3.0 2.7. Î&b~ «~ö V¢B F~ Mixograph patternj <² B. (28). z 5 N ªö Î&ïö V Mixograph ßWj Table 5f ? . Peak timef ~ Î&ï Ã&ö V¢ B 6²~&b, ß® z 40% Î&º ;ç' Mixograph pattern ;W>æ p~ . Peak heightê peak time" ?f ã Ëj & . Pomeranz (17)f Mixograph G; ö cellulose f wheat branj &&ö Î&~&j r >ª >N Ã& >îb¾, oat hullsj Î&~&j rº J®J >ª >N 64.2%öB 62.5%ræ 6²~& ~&º, º Î& Òòö V¢B Mixograph pattern N& ®rj ~~º © . öB z 5 N ªö~ Î&ï Ã&ö V ¢B peak time, peak height, 8 minute height& 6² && ~ &v ;W bîö ~ ² O¢ Aº ©f b &&& &ÚNb *Ú &v ïê 'Úê Ö "¢ 'B . Sponge cake~ *` 5 ß9 z 5 N ªö~ Î&& sponge cake batter~ pH 5 j 7ö ~º 'Ëj Table 6" ? . ¯, cake batter~ pH º ~ Î&ïö V¢B 6²~&b, j7f Ã&~º ãË j & . Johnson" Harris(29)º yellow shortened cakesö ® ÚB cake batter~ pHº 7.46bB cream of tartar 5 gluTable 6. pH and specific gravity of sponge cake batter in wheat and millet flour blends Flours Soft wheat Normal millet. Waxy millet. 1). Blend (%). cono-δ-lactone Î& '' pH& 6.90 5 6.76b 6²~& b, j7ê 6²~º ãËj &b¾, Chun(30)~ öB sponge cake B ·2ªö~ Î&ï Ã&ö V¢B j 7 Ã&j "îº, º Î&b~ «~ö V¢B æ zNj r > ® . z 5 N ªöj Î& sponge cake~ ¦b, Z² 5 jÏ'f Table 7öB º :f ? . Sponge cake~ B z 5 N~ Î&ï Ã&ö V¢B ¦bf jÏ' 6 ²~º *çj &º, ß® zf N¢ '' 40% Î& ~&j r, ¦bf jÏ'f &" F~' N& ®î . f ?f *çj Pomeranz (17)f B cellulose, wheat bran 5 oat hulls ~ RFöj Î&b ¦b 5 j Ï' 6² ©" ?b, cake weight& Ã& ö V¢B cake~ jÏ' 6²~æ ¢ 10% ç Î&~ º ©f ZÚ cake B " > ® . Þ Sponge cake~ volume, symmetry 5 uniformity index ¢ Table 8" ? . Volume indexº & 15.35B &Ë ¸f 8j &b, z 5 N~ Î&ï Ã&ö V¢B 6²~º *çj cake~ ¦b& ·jöj " > ®î . Symmetry formf cake~ ;j º ©b, z~ ãÖö Î&ï Ã&ö V¢B Ã&~º *çj &b, Table 7. Sponge cake properties prepared with wheat and millet flour blends. pH. Specific gravity (g/mL). Flours. 10 20 30 40 50. 7.43a1) 7.40a 7.23b 7.17c 7.10de 6.93f. 0.59d 0.68cd 0.71abcd 0.72abcd 0.86abc 0.87ab. Soft wheat Normal millet. 10 20 30 40 50. 7.39a 7.25b 7.14cd 7.05e 7.05e. 0.70bcd 0.69bcd 0.82abc 0.86abc 0.89a. Waxy millet. Means in a column sharing a common superscript letter(s) are not significantly different (p>0.05).. 1). Blend (%). Volume (cc). Weight (g). Specific loaf volume (cc/g). 10 20 30 40 50. 830a1) 780ab 745abc 705abcd 640bcd 630bcd. 281e 284cd 285bcd 283de 287ab 288a. 2.96a 2.75ab 2.62abc 2.49abcd 2.23bcd 2.19bcd. 10 20 30 40 50. 750abc 745abc 680abcd 605cd 570d. 288a 287ab 288a 286abc 288a. 2.62abc 2.59abc 2.36bcd 2.12cd 1.98d. Means in a column sharing a common superscript letter(s) are not significantly different (p>0.05)..

(5) ®"²æ B 36 ² B 6 ^ (2004). 956. Table 8. Volume, symmetry and uniformity indexs of sponge cakes prepared with wheat and millet flour blends Flours Soft wheat Normal millet. Waxy millet. Blend (%). Volume index. Symmetry index. Uniformity index. 10 20 30 40 50. 15.35d1) 14.35cd 14.00bcd 13.60bc 12.60abc 11.65a. -0.15c -0.20cd -0.55g -0.70h -0.80i -0.85i. -0.05c -0.05c -0.05b -0.10b -0.10b -0.20a. 10 20 30 40 50. 13.55bc 12.60abc 12.45ab 12.20ab 11.70a. -0.25de -0.30e -0.45f -0.05b -0.45a. -0.05c -0.05c -0.10b -0.15d -0.15d. 1) Means in a column sharing a common superscript letter(s) are not significantly different (p>0.05).. º cake~ &Ú ¦ª ïï~æ á~ domej ;W. " > ® . ß® N ªöj Î& ãÖöº ‘-’8 sponge cake~ &Ú ¦ª "&of *çj Vê ®. . Uniformity indexº sponge cake ²Ö Ú¶ ;ê ~Ö ®ºæ¢ º ©, ~ Î&ï Ã&b ~Ö .O Ã&~º *çj " > ®î . Sponge cake~ crust 5 crumb color~ æz¢ Table 9 f ? . Crust color~ L 8f zÎ&~ ãÖ z ¶Ú~ ïz~ 'Ëj Aj Î&ï Ã&ö V¢B Ã&~&b, NÎ&~ ãÖº & º ¸~b¾ Î&ï Ã& ö V¢B 6²~º *çj & . a, b 8f zf NÎ & Îv 6²~º *çj & . ¾ crumb color~ L 8f z, NÎ& Îv & Ô~b, Î&ï Ã &ö V¢B 6²~ crust color~ L 8"º >&~ *çj & . Crumb~ a 8f 6²~º *çj &, b 8f. ² Ã&~º ãËj & . *Ú'b z 5 N~ Î& jN Ã&ö V¢B crust color~ L 8 Ã& ©f z f N~ ¶Ú ïz sponge cake~ ïzö 'Ëj " î " > ® .. Fig. 3. Overall acceptability of sponge cake prepared with normal (ý) and waxy millet ()).. Ë¦Ò 5 Ë 7 æz z 5 N ªöj Î& sponge cake~ &Ë¦Ò Ö"º Fig. 3" ? . *Ú' V^ê¢ ÒÏö V¢B. ² Nº ®æò z 10-20% Î&f &" F~' N¢ æ p~b¾, NÎ&f 20% Î& &" ç N& ®î (Table 10). ß® zÎ&~ ãÖº z ~ ëß ï~ ïz r^ö sponge cake~ & BF>º Î"& ®î . ç~ Ö" j «~ " r, sponge cake B z 5 N ªö~ Î&ïf 10%& &Ë ©b ÒòB . Þ sponge cake~ &Ë 7 25oCöB ãê~ æz¢ (Fig. 4), z Î&~ ãÖº &ËV*ö V¢B *Ú'b ã ê& Ã&¢ ~& . z& 30%ræ Î&B ãÖº &" F~' N& ìîb¾, z 50% Î& sponge cake~ ã êº &" *& N¢ & . 30% ræ N¢ Î& ãÖöº z Î&" FÒ ãËj &b¾, N 50% Î&f &Ë .Vöº z Ôf ãê¢ &b, &Ë 4¢ êræ /Ï~² Ã&~& .. Table 9. Crust and crumb color of sponge cakes prepared with wheat and millet flour blends Flours Soft wheat Normal millet. Waxy millet. 1). Crust color. Crumb color. Blend (%). L. a. a. b. 10 20 30 40 50. 54.9d1) 59.5bc 60.1bc 59.5bc 60.1bc 63.3a. 16.5a 15.1b 14.1bc 13.7c 11.0d 10.8d. 35.4a 35.5a 35.1a 33.7b 33.7b 32.1d. 81.2a 79.3b 77.8c 76.0d 75.2d 73.2e. -3.5c -3.2c -3.0c -2.7bc -2.1bc -1.9abc. 24.5cd 25.0c 26.1b 26.8b 27.3b 30.0a. 10 20 30 40 50. 61.6ab 60.3bc 58.7c 58.7c 56.4d. 14.4bc 13.7c 10.1de 9.2ef 9.0f. 34.9a 33.0c 31.6d 30.8e 29.9f. 78.4bc 73.8e 70.3f 68.3g 64.5h. -2.1bc -1.8bc -0.5ab -0.7ab -0.2a. 23.9cd 23.6d 23.8cd 24.2cd 26.1b. b. L. Means in a column sharing a common superscript letter(s) are not significantly different (p>0.05)..

(6) ªö~ Î&& Sponge Cake~ ®îßWö ~º 'Ë. 957. Table 10. Sensory characteristics of sponge cakes prepared from wheat and millet flour blends Flours Soft wheat Normal millet. Waxy millet. Color. Blend (%). External. Internal. 10 20 30 40 50. 7.40e 7.53e 6.87de 6.07cd 6.07cd 4.87ab. 10 20 30 40 50. 6.80de 5.93cd 5.67bc 5.13abc 4.53a. Grain. Texture. Flavor. Taste. 7.97f 6.93e 7.13ef 6.00d 5.73cd 4.13a. 7.17e 6.73de 6.53cde 5.80abcd 5.67abc 5.60abc. 6.97d 7.00d 6.60cd 5.87bc 5.80bc 4.80a. 7.00d 6.87d 6.27cd 5.87bc 5.40abc 4.80a. 7.10d 6.40cd 6.33cd 5.60bc 5.33abc 4.27a. 6.93e 5.87cd 5.07bc 4.80ab 4.47ab. 6.47bcde 5.80abcd 5.40a 5.67abc 5.47ab. 6.47cd 5.73abc 5.40ab 5.27ab 5.33ab. 6.27cd 5.27abc 5.57abc 5.20ab 4.87ab. 5.93bcd 5.60bc 5.60bc 5.40abc 4.93ab. 1). Means in a column sharing a common superscript letter(s) are not significantly different (p>0.05).. Fig. 4. Changes in hardness of sponge cakes prepared with wheat and millet flour blends during 6 day storage at 25oC.. &Ë 7 ç~ ãê& Ã&~º *çf *ª 7~ j& JÊ& ~ .V ï' 7ö /³ z¢ ¢bÊº j B j&¿f &Ë 7 ê³'b ª¶ * ² ¢Ú ¾ z¢ BÊº ©b rJ^ ® (31,32). V¢B . þöB N¢ Î& sponge cake~ .V sÊö& j& JÊ~ ï ¸f z¢ Î& ãÖ ¦Ú *çj " > ®î .. º. £. RFöbB zf N ªöj sponge cake Bö Ï~¶ 10-50%~ jN Î&~ cake B'W 5 . ~ z' ßWj Ò~& . C RFº ;K&&& 2.23% j~ z 5.04%, N 5.72%B 2 V ç ¸ ~b, alkaline water retention capacityº z, N Îv Î &ï Ã&ö V¢B Ã&~& . Rapid Visco Analyserö ~ ^zßWöB maximum, minimum 5 final viscosityº z f N~ Î&ï Ã&ö V¢B 6²~& . Mixograph ö ~ >#~ ÒRæßWöB peak time 5 peak heightº zf N~ Î&ï Ã&ö V¢B 6²~& . Sponge cake~ crust color~ L 8f z~ ãÖ Î&ï Ã&ö V ¢B Ã&~&b¾, NÎ&f & º L 8 ¸~æ. ò Î&ï Ã&ö V¢B 6²~º ãËj & . Crumb color~ L 8f z, NÎ& Îv & Ô~b, Î&ï Ã&ö V¢B 6²~& . Sponge cake~ ¦bº z 5 N¢ Î&b 6²~&, 10% Î&>&öB º F~' N& ìîb¾ 20% Î&>&¦Vº &ö j ®î ÎÚr .. ^. ò. 1. Shin HK, Chang HG, Ryu IS. Physicochemical characteristics of Korean wheat varieties. Korean J. Food Sci. Technol. 10: 376-379 (1978) 2. Chang HK, Rhu IS. Comparison of end-product potentialities of Korean and American wheat. Korean J. Food Sci. Technol. 21: 521-523 (1998) 3. Chang HG. Influences of environmental factors on processing properties of wheat produced in Korea. Dongguk Univ. Ph.D. thesis (1984) 4. Anjum FM, Walker CE. Review on the significance of starch and protein to wheat kernel hardness. J. Sci. Food Agric. 56: 1-13 (1991) 5. Kohn S. An update of the U.S. baking industry. Cereal Foods World 45: 94-97 (2000) 6. Nagao S, Imai S, Sato T, Kaneko Y, Otsubo H. Quality characteristics of soft wheats and their use in Japan. 1. Methods of assessing wheat suitability for Japanese products. Cereal Chem. 53:.

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