This study examines the properties and quality, as related to sponge-cake production, of three Hokkaido-grown wheat flours: Chihokukomugi (CH), Horoshirikomugi (HS) and Haruyutaka (HY). Physical properties of the derived dough, wheat starch gelatinization, particle size distributions and other properties were analyzed for each flour type. In each case, the data collected revealed CH to be a soft wheat flour; HY to be a semi-hard wheat flour; and HS to fall between the two on the hardness spectrum. As a result, CH and HS were assumed to possess potential for sponge-cake production.

Sponge cakes were therefore prepared from the CH and HS flours. Control cakes were also prepared using a standard, off-the-shelf soft wheat flour (SW) marketed for use in cakes. Although the CH sponge cakes were superior to the HS cakes, both the CH and HS cakes were found to be inferior to the SW cakes. A sensory test also indicated that the control cakes were superior to the CH and HS cakes in overall appearance and texture.

In an effort to improving texture, two varieties of emulsion oil were added to the recipes for the CH cakes. The emulsifier-supplemented CH cakes improved significantly in both appearance and texture and, excepting color as measured by sensory tests, were found to be superior to the control cakes in every respect.