Effects of Flour Components and Properties on Cake Batter Expansion. (Part 5). Gel Texture of Flours Reconstituted with Nonpolar and Polar Lipids.

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及ぼす影響 (第5報)
  • Gel Texture of Flours Reconstituted with Nonpolar and Polar Lipids

Abstract

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).

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Details 詳細情報について

  • CRID
    1390001206333449088
  • NII Article ID
    130003705519
  • DOI
    10.11428/jhej1987.43.1023
  • ISSN
    18820352
    09135227
  • Text Lang
    en
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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