Effects of expansion of the egg yolk foam on quality of sponge cakes.

DOI
  • ARAI Eiko
    Faculty of Education, Tokyo Gakugei University
  • ITO Kiyoe
    Faculty of Literature and Home Economics, Wayo Women's University

Bibliographic Information

Other Title
  • 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

Abstract

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.

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Keywords

Details 詳細情報について

  • CRID
    1390282681310015744
  • NII Article ID
    130003705467
  • DOI
    10.11428/jhej1987.42.161
  • ISSN
    18820352
    09135227
  • Text Lang
    ja
  • Data Source
    • JaLC
    • CiNii Articles
  • Abstract License Flag
    Disallowed

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