HOME ABOUT US TOUR STAFF LINKS CONTACT US SITE MAP
WHEAT ANALYSIS SYSTEM REGIONAL QUALITY DATA PUROINDOLINE PUBLICATIONS VARIETY QUALITY SCORES BREEDERS LOGIN PNW WQC INFO
Wheat Analysis System
Methods
Abbreviations Methods Interpretation of Data References
 

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, measured 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.

USDA Nondiscrimination Statement | Statements and Disclaimers | WSU Copyright | WSU Disclaimer and Freedom of Information Statement
1997 - 2010 USDA/ARS Western Wheat Quality Laboratory - Webmaster