卵黄泡による小麦粉の膨化調理に関する研究(第2報） : 泡立て温度,砂糖の添加時期と泡立て時間

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  • Leavening Effect of Egg Yolk on Batter (Part 2). The Interrelation of the Temperature of Foam Formation, the Time of Adding Sugar, and the Time Reqnired for Foam Formation

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Abstract

In case that egg yolk foam is used in making sponge cake, the temperature, the time of adding sugar, and the time required for formation of the egg yolk foam were studied, of which the results were as follows: 1) In so far as the thermal change does not occur in the making process, when the temperature of the mixture of water and egg yolks is higher, more foam is made and the stability of foam increases. 2) When the time of foam formation elapsed after the adding of sugar is short, the formation of foam is satisfactory, but its stability decrases. 3) The sponge cake made under the above conditions 1) and 2) is inferior in quality.

長崎大学教育学部自然科学研究報告. vol.23, p.151-159; 1972

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