Quality Characteristics and Acceptance of Sponge Cake with Brown Rice Flour (Baromi 2)

This study aimed to investigate the characteristics of sponge cake made using brown rice flour from the "Baromi 2" variety. The samples were made by replacing wheat flour with 'Baromi 2' at 0% (CON), 25% (BR25), 50% (BR50), 75% (BR75), and 100% (BR100). The specific gravity and spread ability of the dough showed the lowest values for CON and increased as the amount of "Baromi 2" increased. The baking loss of the sponge cake did not show a significant difference, but the volume and specific volume decreased as the replacement ratio of "Baromi 2" increased. The moisture content results showed that the CON and BR25 samples were the highest. In terms of color, both the L value and a value of both the crumb and crust of the sponge cake decreased as the replacement ratio increased, while the b value of the crumb increased and that of the crust decreased. The texture profile results showed that the hardness, gumminess, and chewiness increased as the amount of "Baromi 2" increased, however, adhesiveness showed the opposite result to hardness. Consumer acceptance indicated that the odor, flavor, and texture preferences of CON, BR25, BR50, and BR75 were the highest, with the overall preference being highest for CON and BR25. However, BR100 received the lowest scores in all acceptance tests. According to the physical and sensory property results of the sponge cake with "Baromi 2", BR25 was the closest to CON. However, it is judged that further studies are needed to improve various applications. Therefore, this study could be used as basic research data for the development of pastry products based on rice flour "Baromi 2".