Quality characteristics of sponge cake with buckwheat powder

메밀가루를 첨가한 스펀지 케이크의 품질특성

  • Lee, Seon-Ho (Department of Food Science and Technology, Yeungnam University) ;
  • Bae, Jong-Ho (Department of Confectionery Decoration, Daegu Mirae College)
  • 이선호 (영남대학교 식품공학과) ;
  • 배종호 (대구미래대학 제과데코레이션과)
  • Received : 2015.01.06
  • Accepted : 2015.04.08
  • Published : 2015.04.30


This study investigated the quality characteristics of sponge cake by introduction of buckwheat powder (BP). Cake batter was prepared by substituting wheat flour with an equivalent amount of BP based on weight. Sponge cakes were prepared with different amounts of BP (0, 10, 20, and 30%, respectively). Their physicochemical and sensory properties were tested. The specific gravity was not affected by the addition of BP (10~30%) (p<0.05). The lightness (L value) and yellowness (b value) of the crumb significantly decreased with the increase in the BP contents (p<0.05), whereas the redness (a value) increased (p<0.05). As the increase in the amount of BP addition, the hardness, cake volume (mL), baking loss rate (%), and specific volume (mL/g) significantly decreased (p<0.05). On the contrary, the cake weight increased. In the sensory evaluation, no significant differences in terms of color, taste, texture, flavor, and overall acceptance were observed among the different amout of BP addition (0~20%) (p<0.05). Overall, the sponge cake prepared with the addition of 20% BP was recommended to use due to its advantages in functional property.


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