Effects of flour components and properties on cake batter expansion. (Part 3). Effects of flour lipids on the expansion of sponge cake batter.

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３報）　小麦粉脂質の影響
  • Effects of Flour Lipids on the Expansion of Sponge Cake Batter
  • 小麦粉脂質の影響

Abstract

To elucidate effects of flour lipids on the expansion of sponge cake batter defatted flour samples were reconstituted with three kinds of flour lipids, i.e., ether-extractable lipids, nonpolar lipids, or polar lipids.<BR>The results were as follows : <BR>(1) The flour-water suspension of the defatted flour had higher stickiness than the original flour.<BR>(2) Flour samples reconstituted with nonpolar lipids had similar properties to those of the original flour, but the addition of polar lipids did not have any effect.<BR>(3) Volume of the cakes baked from the reconstituted flours was larger than that of the defatted flour, whereas degree of maximum expansion and baking shrinkage of the former were lower than the latter. Polar lipids had the larger effects on the increase of the cake volume than nonpolar lipids.

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Keywords

Details 詳細情報について

  • CRID
    1390001206334396032
  • NII Article ID
    130003705417
  • DOI
    10.11428/jhej1987.41.745
  • ISSN
    18820352
    09135227
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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