Note Increased Volume of Kasutera Cake (Japanese Sponge Cake) By
Food Sci. Technol. Res., 14 (5), 431–436, 2008 Note Increased Volume of Kasutera Cake (Japanese Sponge Cake) by Dry Heating of Wheat Flour 1 2 3* Chieko NAKAMURA , Yoshiki KOSHIKAWA and Masaharu SEGUCHI 1 Kobe Women’s Junior College, Chuoo-Ku, Kobe City 650-0046, Japan 2 Masuda Flour Milling Co., Ltd., Nagata-ku, Kobe City 653-0021, Japan 3 Faculty of Home Economics, Laboratory of Food Technology, Kobe Women’s University, Suma-Ku, Kobe City 654-8585 Japan Received June 5, 2007; Accepted May 19, 2008 A soft wheat flour, Tokutakaragasa (protein 9.69 %), was dry-heated at 120℃ for 10, 20, 30, 60, and 120 minutes, and baked into Kasutera cakes (Japanese sponge cakes). The volume of Kasutera cake in- creased with duration of dry heating. Also, the stability of foam in Kasutera cake batter increased with the dry-heating time of wheat flour. The mixograph profile of dry-heated wheat flour also suggests the hydro- phobicity of wheat flour. Thus, the results suggest that the hydrophobicity of the dry-heated wheat flour could stabilize the foam in Kasutera cake batter and contribute to increasing Kasutera cake volume. Keywords: Kasutera cake baking, dry-heated wheat flour, hydrophobicity, foam of cake batter Introduction Seguchi (1990) and Ozawa and Seguchi (2006) reported Kasutera cake is a popular cake in Japan. It was first im- that dry heating of wheat flour improved pancake springi- ported from Portugal in the 1500s (Kariyazono, 2004), and ness, and that the improvement could be due to the interac- has been changed to suit Japanese tastes.
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