Production and evaluation of two kinds of cakes containing wheat flour partially substituted with dry okara

Two kinds of okara-containing cakes, sponge cake and chiffon cake, were produced, and the microstructure, physical property, and characteristic of taste were investigated. Twenty percentage of wheat flours of the cakes were substituted with dry okara. The difference between the microstructures of cakes with and without okara was obviously observed in both types of cakes. While the height of both cakes was slightly decreased by the substitution of wheat flour, the hardness of cakes scarcely changed by the substitution. The significant difference in sensory evaluation between cakes with and without substitution was scarcely observed in two types of cakes