卵黄泡による小麦粉の膨化調理に関する研究 (第1報)

DOI

書誌事項

タイトル別名
  • Leavening Effect of Egg Yolk on Batter (Part 1)
  • Fundamental Experiment of Egg Yolk Foam
  • 泡立ち性に関する基礎実験

説明

A mixture of egg yolks and hot water was beaten with a “Mixmaster of Sunbeam”. Other substances were added into the mixture in some experiments. Effects of the consistency of egg yolk, the temperature of water and added substances on the formation and stability of the egg yolk foam were studied. The effect of the egg yolk foam on the sponge cake was also studied. The following results were obtained.<BR>1. When much water is added to egg yolks, more foam is made, but the stability of foam decreases.<BR>2. When the temperature of water added to egg yolks is high, the formation of foam is accelerated, and its stability increases.<BR>3. One per cent of tartaric acid in the mixture of egg yolks and water retards the formation of foam, but none of oil, sugar and salt of 1% does not affect it.<BR>4. When the more sugar is added, the less foam is formed, but the stability increases.<BR>5. When whipped egg whites are mixed in batter together with beaten yolks, soft texture of sponge cake is obtained.

収録刊行物

  • 家政学雑誌

    家政学雑誌 21 (3), 166-171, 1970

    一般社団法人 日本家政学会

詳細情報 詳細情報について

  • CRID
    1390001206329879680
  • NII論文ID
    130003868255
  • DOI
    10.11428/jhej1951.21.166
  • ISSN
    18847870
    04499069
  • 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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