スポンジケーキ・パウンドケーキの焼成過程における生地温度履歴と製品への影響(第4報)

DOI

書誌事項

タイトル別名
  • Temperature Change of Cake Batter in Baking Process and Its Effect on the Quality of Butter Sponge Cakes and Pound Cakes (Part 4)
  • The Case of Sponge/Butter Sponge/Pound Cake with the Same Specific Gravity of Batter
  • 同一生地比重のスポンジ・バタースポンジ・パウンドの場合

抄録

The temperature shift of butter sponge and pound cakes which were prepared by different ways and had same ingredient had been reported but the specific gravity of these batters was different and had influence on the temperature shift. The batters of sponge, butter sponge and pound with same specific gravity were made by controlling the degree of beating. The effect of with or without butter and ways for making batter on the inner temperature shift and the form of cake were studied. Rheological properties of batter were evaluated by using a rheometer and measuring the flow quantity of batter. Two kinds of model baking system were thought out because the rheological properties of batter were different, and the inner temperature elevation of batter was measured.<br>The results were as follows: 1) The batter beaten little became soft and the flow quantity was increased.2) In model baking system, the temperature elevation of the batters with same specific gravity was fastest in sponge cake among three types, and no difference was found between butter sponge and pound cake. What mattered here was the ingredient rather than the way of making.3)The form of cake was not decided by the way of making but by the temperature shift in the batter, and it was more influenced by the specific gravity than the ingredient of batter.

収録刊行物

キーワード

詳細情報 詳細情報について

  • CRID
    1390001204739456512
  • NII論文ID
    130004400774
  • DOI
    10.11402/cookeryscience1995.30.4_308
  • ISSN
    13411535
  • 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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