Basic Studies on Sponge Cake Making as a Teaching Material of Food Preparation <Articles>

IR Open Access

Bibliographic Information

Other Title
  • 実習教材化を目的としたスポンジケーキの基礎的研究 <原著論文>

Search this article

Abstract

The purpose of this study is to investigate about the basic condition for sponge cake making usable as a teaching material of food preparation. The results were as follows : 1. Egg foams were stable under high concentration of sucrose and low temperature. The cake with 34% sucrose showed a good appearance. 2. Substituting starch for wheat flour was effective to keep low viscosity of batters. 3. The data for the baking process indicated the importance of the first and second stages in baking, which covered the period from the intitiation of cake expansion to the end of making cake structure (from 40°C to 95°C in cake layer). 4. The characteristic of each oven for cake baking were evaluated by the end of the second baking stage. Based on these results and those of the previous studies, we described that suitable cooking method can be used as a teaching material of food preparation.

Journal

Keywords

Details 詳細情報について

Report a problem

Back to top