Wheat Analysis System Methods – Japanese Sponge Cake Baking
Formula contains 100 g flour, 100 g sugar, 100 g fresh egg, 40 g water (14).
Cake Volume (CAVOL): Volume displacement of sponge cake, maeasured with canola seeds (cc).
Sponge Cake Score (SCSOR): Additive score of texture, volume, external factors, and crumb grain (open-ended). The standard flour produces a cake with a score equal to 80.