Studies on Sponge Cake with Wheat Starch Part III. The Expansion of Wheat Starch Sponge Cake Batter under Reduced Pressure as Basic Studies on Baking.

DOI Web Site

Bibliographic Information

Other Title
  • 減圧処理膨張による澱粉スポンジケーキバッターの加熱時の膨脹挙動
  • 減圧処理膨張による澱粉スポンジケーキバッターの加熱時の膨張挙動〔英文〕
  • ゲンアツ ショリ ボウチョウ ニ ヨル デンプン スポンジ ケーキバッター ノ
  • Studies on Sponge Cake with Wheat Starch Part III

Search this article

Abstract

The expansion potential of cake batter was tested under reduced pressure conditions. When sponge cake batter with wheat flour or wheat starch was prepared (at 25°C), the expansion of air cells through incremental increase in internal pressure was greater in wheat starch batter than in wheat flour batter. When the sponge cake batters were heated in the oven to 60°C, 70°C, or 80°C, the expansion of air cells was inhibited by the heat denaturation of ingredents more remarkably in wheat flour batter than in wheat starch batter. As a result, the expansion behavior of the wheat starch cake batter was found to be considerably higher, more stable and continuous, compared with that of the wheat flour cake batter.

Journal

Details 詳細情報について

Report a problem

Back to top