卵黄泡沫の膨化がスポンジケーキの品質におよぼす影響

DOI

書誌事項

タイトル別名
  • Effects of expansion of the egg yolk foam on quality of sponge cakes.

抄録

In the present study, the effect of the egg yolk foam on the expansion of sponge cake according to the “Tomodate” method was examined with the following findings.<BR>(1) Yolk foam showed a characteristic value of texture peculiar to the batter of the “Tomodate” method.<BR>(2) It was confirmed that egg yolk foam served for expansion, provided that the expansion ratio was smaller than that of egg white foam.<BR>(3) The cake expanded with only egg yolk foam had less cohesion and was subject to crumbling.<BR>(4) Specific texture obtained from sensory evaluation of sponge cake expanded by the “Tomodate” method was caused by only the presence of two types of pores formed by expansion of the yolk and egg white foams.<BR>(5) The interaction of the yolk and egg white was necessary for preferable expansion of sponge cake.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 42 (2), 161-169, 1991

    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
    1390282681310015744
  • NII論文ID
    130003705467
  • DOI
    10.11428/jhej1987.42.161
  • 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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