Table 5.
Baking proper ties of the sponge cakes containing different amounts of buckwheat powder
| Buckwheat powder content (%)
|
| 0 | 10 | 20 | 30 |
| Cake volume (mL) | 1769.8±12.4a1) | 1795.2±15.8a | 1612.7±18.2b | 1456.8±20.1c |
| Cake weight (g) | 334.67±0.58b | 337.33±1.53a | 336.67±0.58ab | 337.67±1.00a |
| Baking loss (%) | 7.04±0.15b | 6.20±0.22a | 6.48±0.37ab | 6.20±0.36a |
| Specific volume (mL/g) | 4.92±0.08a | 4.99±0.16a | 4.48±0.18b | 4.05±0.44c |
Values are mean±SD (n=3), means followed by the same letter in a column do not significantly different (p<0.05).