タピオカ澱粉スポンジケーキの膨脹と収縮に関する研究
書誌事項
- タイトル別名
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- Studies on Expansion and Cave-in of Tapioca Starch Sponge Cake
抄録
Sponge cake batters were prepared with equal amounts of whole eggs, sugar and wheat flour, or wheat starch, tapioca starch. Cakes made from tapioca starch had a prominent shape, which showed caved-in in the center. In the oven, they showed remarkable expansion at the biginning but considerable shrinkage at the later stage of baking and further shrinkage took place out of the oven. The uneven distribution of tapioca starch particles in the batter which was brought about by the greater sedimentation velocity of tapioca starch particles was presumed to cause these remarkably expansion and shrinking.<br>Data of the amylogragh measurement of tapioca starch batter showed easy gelatinization at lower temperature, and higher viscosity at the maximum point and larger breakdown during further mixing.<br>It seemed that the shrinkage after the expansion of tapioca starch batter may be caused by the properties ot membrane of air cell in the batter which was adhesive and hard to set in.
収録刊行物
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- Science of Cookery
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Science of Cookery 26 (4), 282-289, 1993
一般社団法人 日本調理科学会
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詳細情報 詳細情報について
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- CRID
- 1390001204738818944
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- NII論文ID
- 130004400418
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- ISSN
- 21865795
- 09105360
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可