Effects of Baking Conditions and Cake Molds on the Qualities of Sponge Cake

• Published in: Journal of Home Economics of Japan Vol. 42; no. 1; pp. 37 - 43
• Main Authors: NAKAZATO, Toshiko, ICHIKAWA, Tomoko, ARAKI, Chikako, ITOV, Tatsuko
• Format: Journal Article
• Language: English; Japanese
• Published: The Japan Society of Home Economics 1991; 一般社団法人 日本家政学会
• Subjects: baking condition; cake mold; microwave oven; qualities of sponge cake; sensory evaluation; ケーキ型; スポンジケーキの性状; 加熱方法; 官能検査; 電子レンジ
• ISSN: 0913-5227; 1882-0352
• DOI: 10.11428/jhej1987.42.37

The qualities of sponge cakes were investigated on cooking with the combination range consisting of microwave and oven heating together. The effect of cake molds made of metal, Pyrex and paper on the qualities of cakes was also studied. The results were summarized as follows : 1) The cakes having most preferable quality were obtained from combination of microwave and oven heating by applying microwave for 1.5 min immediately after lighting the oven. In case of the cake molds made of Pyrex similar results were obtained by applying microwave at 4 min after lighting the oven. 2) Each type of cake molds gave rise to different elasticity of cakes with significant difference at p≤0.01. In case of the molds made of paper the cakes showed low elasticity and large specific volume. 3) There was highly positive correlation between hardness of cakes by texturometer and the results of the sensory evaluations. 4) There were high correlations, i.e. γ=0.84, 0.81 and 0.93 between water content and specific volume of cakes in case of cake molds made of metal, Pyrex and paper, respectively.