バタースポンジケーキの最大圧縮応力曲線の解析

DOI

書誌事項

タイトル別名
  • Statistical analysis of the maximum compression stress curve of butter sponge cake.

抄録

Rheological property was examined for butter sponge cake with different contents of butter by using repeated compressing tests with a rheometer. Maximum compression stress decreased exponentially with an increase of biting trial. Experimental equation y=AnceBn for the relation between the maximum value of stress (y) and biting trial (n) was derived by multiple regression analysis. Parameters A, B and C were elucidated to be overall hardness, to be rate of breakdown (shortness) and to be resistance to breakdown (springiness), respectively.<BR>The value of A was the minimum for the cake with butter of 80%. The value of B increased with an increasing butter content and that of C decreased with the content. The cake containing 80% of butter was judged to be the best organoleptically, and the cake seemed to have moderate rate of breakdown and moderate resistance to breakdown.<BR>It is concluded that rheological property of butter sponge cake can be explained successfully by maximum compression stress value of biting trials.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 41 (5), 413-419, 1990

    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
    1390282681310434688
  • NII論文ID
    130003705386
  • DOI
    10.11428/jhej1987.41.413
  • 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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