バタースポンジケーキの気泡保持に及ぼす卵黄の効果　　顕微境的観察

DOI

書誌事項

タイトル別名
  • Effect of egg yolk on the retention of air cells in butter sponge cake. Optical and electron microscopic observation.
  • -Optical and Electron Microscopic Observation-
  • -顕微鏡的観察-

抄録

The effect of egg yolk on the retention of air cells in butter sponge cake was studied using various specifications. The specifications employed are normal (A), butter added (B) and egg yolk free (C).<BR>The specific gravity of batter was in the decreasing order of C, B, A. The specific volume of cake was in the decreasing order of A, B, C, and the hardness of cake was in the decreasing order of C, A, B.<BR>Round air cells were observed in the cake of A and B with optical microscope, while rugged ones were found in the cake of C. Lipid globules of 100-300 μm in diameter were observed in the cake B embedded in water soluble resin (JB-4).<BR>Electron microscopic observation revealed the presence of round air cells and granules of egg yolk both in the batter and cake crumb of A and B. Thin films were found around air cells in the batter of C. Since gluten was rarely observed around air cells, wheat gluten was not considered to contribute directly to air cell formation.<BR>Network structure of egg yolk protein was clearly observed in the cake crumb of B, but it was not found in the cake of C. It was concluded that egg yolk plays an important role for the retention of air cells of sponge cake.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 40 (4), 279-285, 1989

    一般社団法人 日本家政学会

キーワード

詳細情報 詳細情報について

  • CRID
    1390001206332593280
  • NII論文ID
    130003850868
  • DOI
    10.11428/jhej1987.40.279
  • ISSN
    18820352
    09135227
  • 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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