Effect of Wheat Flour Substitution with Brown Rice Flour on Sponge Cake’s Qualities

Abstract

The purpose of this research was to study the effect of wheat flour substitution
with brown rice flour on sponge cake’s physical, chemical and sensory characteristics.
Five different levels of wheat flour substitutions at 10, 20, 30, 40 and 50% comparing
to the control made from 100% wheat flour were studied. The substitutions of brown
rice flour were found to affect the proximate composition, physical and sensory
characteristics of sponge cake. The proximate analysis showed a slight increase in
crude fiber content and a slight decrease in water, carbohydrate and energy contents
with the increased levels of brown rice substitution. The substitution of brown rice
flour caused an increase in specific gravity of sponge cake batter; resulting in a
lower volume and a lower height of the sponge cake. Texture profile showed only a
significant lower in springiness when the substitution of brown rice flour more than
20%. Compared to the control sponge cake with 100% wheat flour, the substitution
of brown rice up to 30% showed no significant differences in sensory evaluation,
protein, fat and crude fiber contents including specific gravity, loss rate, batter yield,
hardness and cohesiveness. Inclusion of brown rice flour up to 40% and 50% of
wheat flour showed a significant increase in crude fiber content (p<0.05) and a
tendency of reduced energy content.