Quality Characteristics of Sponge Cake Made with Floury Rice

This study aimed to investigate the quality characteristics of sponge cakes made using floury rice. The samples were prepared by replacing wheat flour with ‘floury rice’ at 0% (CON), 20% (FR20), 40% (FR40), 60% (FR60), 80% (FR80), and 100% (FR100). The specific gravity and baking loss rate of the dough were lowest in CON, and increased with the increasing amounts of floury rice. The specific volume of sponge cake was highest in CON, and decreased with increasing amounts of floury rice. The moisture content results showed that the CON samples were the highest moisture content. In terms of color, the L and b values were the lowest and the a value was the highest, in the crust of FR40. The texture profile results showed that the hardness, gumminess, and chewiness increased as the amount of "floury rice" increased. Consumer acceptance indicated that the appearance and texture acceptance of CON and FR20 were the highest appearance and texture acceptance, while FR40 showed the highest flavor and overall acceptance. FR100 received the lowest scores in all acceptance tests. This study can provide basic data necessary to develop a variety of bakery products using floury rice.