スポンジ・パウンドの焼成過程における生地温度履歴と製品への影響(第2報)生地の配合・性状と温度履歴

While baking, we measured the temperature shift at five different spots in each cake and studied the patterns of heat transmission inside the test cakes. As it was made clear from the previous test that the temperature rose more slowly in the pound cakes than in the sponge cakes, we clarified the reason of this delay by adding the butter-sponge cakes (egg beaten) in which butter was added by 100% of each other ingredient as our comparing testing samples. We also examined the cases in which specific gravity of batter was changed.<br>Followings are the results:<br>1) As for the inner temperature while baking, the higher was the testing point, the lower was the temperature.<br>2) When we examined the temperature shift of egg-beaten-sponge-cakes, there was no obvious effects of the butter added. In either cases, the higher the percentage of eggs blended was, the faster the temperatute rose.<br>3) No essential change of the temperature shift was observed in the pound cakes (butter whipped)by the different amount of butter blended.<br>4) We noticed that the temperature shift of egg-beaten-butter-sponge-cakes was similar to that of the sponge cakes without butter than the butter-whipped-pound-cakes with the same amount of ingredients. From this, we can conclude that the delay of temperature rise is closely related to what is beaten rather than whether the butter is included.<br>5) When the specific gravity of batter was changed, the consistensy of batter the pattern of heat transmission were changed. Thus we believe that it is needed to measure the inner temperatures, that is, the core and the point 1cm both from edge and bottom of the cake.