カップリングシュガー使用スポンジケーキの性状に及ぼすバッター調製条件の検討

DOI

書誌事項

タイトル別名
  • Investigation of Batter Whipping Condition on the Sponge Cake Quality by using Coupling Sugar

抄録

The quality of C-sugar sponge cake was investigated in relation to the whipping speed and stirring time of the egg whites and the sitting time of the batter. The results obtained from both the measurement of quality, i. e. texture property and color tone and the sensory test are as follows;<br>1. In the case of beating and mixing egg yolk and egg white separately (the Betsudate method), the specific gravity of batter stirred for 180 seconds at the highest speed was the lowest, and the cake volume was the largest. The significantly good result was obtained in the sensory test.<br>2. In the case of beating together (the Tomodate method), the stirring time was shorter by using C-sugar than by using sucrose.<br>3. Though C-sugar was developed for modifying the texture of sponge cake, the texture properties such as hardness, elasticity and pliability of the cake with C-sugar became worse by leaving the batter for 15 minutes.

収録刊行物

  • Science of Cookery

    Science of Cookery 27 (3), 176-182, 1994

    一般社団法人 日本調理科学会

キーワード

詳細情報 詳細情報について

  • CRID
    1390001204738816000
  • NII論文ID
    130004132240
  • DOI
    10.11402/cookeryscience1968.27.3_176
  • ISSN
    21865795
    09105360
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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