@article{oai:yone.repo.nii.ac.jp:00000064,
 author = {齋藤,  寛子 and 松本,  時子},
 issue = {40},
 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), ABSTRACT : In this paper we describe an experimental study of qualities of sponge cakes made by mixing a quantity of buckwheat flour (dewakaori) 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. Crumb of sponge cakes were harder and rougher by adding buckwheat flour at a ratio of   50-100%.　3. In color of sponge cakes, a specific difference was observed comparing buckwheat flour at a ratio of 10% with buckwheat flour at a ratio of 30%.　4. Significant differences were found in total valuation of sensory evaluation(p<0.01).  The sponge cake made from the ratio of 100% in the quantity of buckwheat flour is the tendency which is not rarely most.  As for the sponge cake made by adding buckwheat flour at the ratio of 70%, the flavor of buckwheat was liked better than the cake which was made by adding buckwheat flour at the ratio 50%.　  Judging from these results, it is concluded that better qualities are obtained by mixing 10-30% of buckwheat flour with flour.　Key words : buckwheat flour  qualities of sponge cake  sensory evaluation},
 pages = {71--77},
 title = {そば粉がスポンジケーキの性状に及ぼす影響},
 year = {2005}
}