Indica rice, japonica rice, and glutinous rice flour were used as raw material to substitute 25%, 50%, 75%, and 100% (w/w) of low‐gluten flour to make sponge cakes. The influence of the types and dosages of rice flour on the 12 quality indicators of sponge cakes made of rice flour was evaluated. Results showed that indica rice flour would increase the specific volume of the cakes, japonica rice flour would increase moisture and decrease the specific volume, while glutinous rice flour would decrease the specific volume, hardness and resilience, but enhance the adhesiveness. The cakes made of 75% glutinous rice flour had the highest sensory score at 7.78. A comprehensive model of principal composition analysis was developed and the first principal component factor had the highest correlation to the total sensory score of the cakes. The proposed model based on the principal component analysis was feasible and convenient in evaluating the cake quality.

中文翻译：

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米粉海绵蛋糕的品质特性和评价

以米，粳米和糯米粉为原料，代替25％，50％，75％和100％（w / w）的低筋面粉制成海绵蛋糕。评价了米粉的种类和用量对米粉制成的海绵蛋糕的12个质量指标的影响。结果表明，in米粉会增加蛋糕的比容，粳米粉会增加水分并降低比容，而糯米粉会降低蛋糕的比容，硬度和回弹力，但会增强粘合性。由75％的糯米粉制成的蛋糕的感官评分最高，为7.78。建立了一个综合的主成分分析模型，并且第一个主成分因子与蛋糕的总感官评分具有最高的相关性。