スポンジケーキの組織学的検討

機関リポジトリ HANDLE Web Site

書誌事項

タイトル別名
  • スポンジケーキ ノ ソシキガクテキ ケントウ
  • A Histological Study of Sponge Cake

この論文をさがす

抄録

The difference in quality of the sponge cakes made under the different conditions of foaming eggs and of adding oils and fats was studied from the histological aspect. Carbowax pieces of the cakes were dyed respectively with Sudan III, Amido black IOB, and Lngol, and then the distribution conditions of fat, albumen, and starch were studied. As a result of it there was fonud some differentiation in the distribution of fat due to the conditions of the addition of oils and fats. In case that fat was dispersed satisfactorily, it was observed, the cake was raised well, and that it felt soft in the mouth.

長崎大学教育学部自然科学研究報告. vol.23, p.161-167; 1972

収録刊行物

詳細情報 詳細情報について

問題の指摘

ページトップへ