本研究係以推廣之一秈米品種(臺農秈19號)為原料，先行分析其理化性質，再探討添加乳化劑，包括不同親水親脂均衡值(HLB=3,7,15)之蔗糖酯及蒸餾型甘油硬脂酸酯(DGMS)對試製之天使米蛋糕進行品質之影響評估。結果顯示，臺農秈19號係為高直鏈型米品種，因其直鏈澱粉含量大於25%；而蛋白質、脂肪、灰分等含量表現各異。由物性分析及容積指數測試結果發現以添加0.5% SE-1570所製得之天使米蛋糕之品質最佳。再以官能品評法分析天使米蛋糕時，結果顏色以對照組最佳，而外觀則以添加0.5% SE-1570者跟其他迴異，而風味及質地並無差異性。綜合上述結果，推論乳化劑對天使米蛋糕之品質似乎有著不同程度之影響力。 One variety of indica rice (Taichung Sen 19: TNS 19) which was grown locally, was applied as the sample to this study for their physicochemical properties. Angel rice cake were baked to test the ffects of sucrose esters, ranging in HLB (hydrophyl-lipophyl balance=3,7,15) and distilled glyceryl monostearate (DMGS). The results indicated that the TNS 19 rice was a high amylose variety, because its amylose content larger than twenty-five percent; the amounts of protein, lipids, ash, etc. were varied. The quality of the angel rice cake with 0.5% SE-1570 baked from TNS 19 showed the best in rheology and the volume index. The angel rice cake made from TNS 19 (control) showed the best in color,but the appearance of angel rice cakes made from adding 0.5% SE-1570. However, the fIavors and textures of each cake were found the same score by panels.From the above data, it could be concluded that the emulsifiers can affect the quality of the cake.