小麦粉成分および特性がスポンジケーキの膨化に及ぼす影響 (第5報)

DOI

書誌事項

タイトル別名
  • Effects of Flour Components and Properties on Cake Batter Expansion. (Part 5). Gel Texture of Flours Reconstituted with Nonpolar and Polar Lipids.
  • Gel Texture of Flours Reconstituted with Nonpolar and Polar Lipids

抄録

To investigate effects of flour lipids on the physical properties of flour gels, defatted flour samples were reconstituted with one of the three kinds of flour lipids; i.e., free lipids, nonpolar lipids and polar lipids.<BR>The maximum viscosity and gelatinization temperature of the flours reconstituted with the nonpolar lipids increased with increasing amount of the nonpolar lipids.<BR>Among all the flour samples, the defatted flour gave the hardest and least adhesive gels. The polar lipids had a greater effect on softening the flour gels and increasing their adhesiveness than the nonpolar lipids.<BR>A highly negative correlation was found between the adhesiveness of the flour gels and the baking shrinkage of the cakes (r= -0.884, p <0.01).

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 43 (10), 1023-1026, 1992

    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
    1390001206333449088
  • NII論文ID
    130003705519
  • DOI
    10.11428/jhej1987.43.1023
  • ISSN
    18820352
    09135227
  • 本文言語コード
    en
  • 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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