This study aimed to improve the freeze-thawed cake properties by10–20% waxy rice flour (WRF) substitution
for wheat flour (WF). Viscosity of WRF-substituted batters was lower; consequently, trapped air was
less uniformly distributed than WF batter. After five freeze-thaw cycles, firmness and enthalpy of melting
retrograded amylopectin of WF- and WRF-substituted cakes increased and the matrix surrounding the air
pores from SEM images was denser than in fresh-baked cakes. Sensory evaluation showed an increase in
firmness and a decrease in firmness acceptability of freeze-thawed cakes. However, freeze-thawed cake
with WRF substitution had significantly less firmness, less dense matrix and more acceptability than WF
cake. This could have been due to a low amylose content of WRF and the spread of ruptured waxy rice
starch granules around swollen wheat starch granules as observed by CLSM. Thus, WRF could be used for
WF substitution to improve the firmness in freeze-thawed cake