Effects of flour components and properties on cake batter expansion - Effects of wheat starch addition, wet-heat treatment and ether extraction.

DOI

Bibliographic Information

Other Title
  • 小麦粉成分および特性がスポンジケーキの膨化におよぼす影響　　小麦澱粉添加，小麦粉の湿熱および脱脂処理の影響
  • Effects of Wheat Starch Addition, Wet-Heat Treatment and Ether Extraction
  • 小麦でんぷん添加, 小麦粉の湿熱および脱脂処理の影響

Abstract

Effects of decreasing gluten yields from flours on the expansion of sponge cake batters were investigated. For this purpose, three kinds of flours were prepared : i. e., (1) mixture of flour and wheat starch, (2) wet-heated flour and (3) defatted flour. The results were as follows : <BR>1) The more wheat starch contained, the less the specific gravity and viscosity of the batter were. Expansion and shrinkage of the batter during baking were much influenced by the wheat starch contents in the batter.<BR>2) The specific gravity of the batter decreased and the cake volume increased, because the gluten yield from the wet-heated flour decreased.<BR>3) No change was observed in the specific gravity of the batter, because the gluten yield from the defatted flour decreased slightly. But the degree of expansion and baking shrinkage of the batter were extremely high, and the cake volume was very small.

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Keywords

Details 詳細情報について

  • CRID
    1390001206332290816
  • NII Article ID
    130003850796
  • DOI
    10.11428/jhej1987.39.109
  • ISSN
    18820352
    09135227
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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