書誌事項
- タイトル別名
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- ベイフン ガ スポンジ ケーキ ノ セイジョウ ニ オヨボス エイキョウ
- Effect of the Addition of rice flour on the Properties of Sponge Cakes
- コメコ ガ スポンジ ケーキ ノ セイジョウ ニ オヨボス エイキョウ
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論文(Article)
In this paper we describe an experimental study of qualities of sponge cakes made by mixing a quantity of rice flour (haenuki) with a quantity of flour at a ratio of 10-30-50-70- 100 %. The results are as follows: 1. The specific gravity of butter was not different among each sample. 2. According to the increase of mixture with rice flour, volume value was decreased and hardness value showed a tendency to increase. 4. In color of sponge cakes, a specific difference was not observed by the sensory evaluation of rice flour at each sample. 5. Significant differences were not found in total valuation of sensory evaluation. However, The sponge cake made from the ratio of 50% and 70% in the quantity of rice flour was the tendency which was not liked. (p<0.05,p<0.01) Judging from these results, it is concluded that better qualities are obtained by mixing 10 30% of rice flour with flour. Keyword : rice flour qualities of sponge cake sensory evaluation
収録刊行物
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- 山形県立米沢女子短期大学紀要 = Bulletin of Yonezawa Women's Junior College
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山形県立米沢女子短期大学紀要 = Bulletin of Yonezawa Women's Junior College (42), 93-99, 2007-01-31
山形県立米沢女子短期大学
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詳細情報 詳細情報について
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- CRID
- 1050001202927086208
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- NII論文ID
- 110006426801
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- NII書誌ID
- AN00242867
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- ISSN
- 02880725
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- NDL書誌ID
- 8766675
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- 本文言語コード
- ja
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- 資料種別
- departmental bulletin paper
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- データソース種別
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- IRDB
- NDL
- CiNii Articles