@article{oai:yone.repo.nii.ac.jp:00000033,
 author = {斎藤,  寛子 and 松本,  時子},
 issue = {42},
 journal = {山形県立米沢女子短期大学紀要 = Bulletin of Yonezawa Women's Junior College},
 month = {Jan},
 note = {論文(Article), In this paper we describe an experimental study of qualities of sponge cakes made by mixing a quantity of rice flour (haenuki) with a quantity of flour at a ratio of 10-30-50-70- 100 %.　  The results are as follows:　1. The specific gravity of butter was not different among each sample.　2. According to the increase of mixture with rice flour, volume value was decreased and hardness value showed a tendency to increase.　4. In color of sponge cakes, a specific difference was not observed by the sensory evaluation of rice flour at each sample.　5. Significant differences were not found in total valuation of sensory evaluation.  However, The sponge cake made from the ratio of 50% and 70% in the quantity of rice flour was the tendency which was not liked. (p<0.05,p<0.01)　  Judging from these results, it is concluded that better qualities are obtained by mixing 10 30% of rice flour with flour.　Keyword : rice flour  qualities of sponge cake  sensory evaluation},
 pages = {93--99},
 title = {米粉がスポンジケーキの性状に及ぼす影響},
 year = {2007}
}