バタースポンジケーキバッターとそのケーキの構造
書誌事項
- タイトル別名
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- Structure of butter sponge cake batter and the cake made from the said batter.
抄録
The aim of this study is to investigate the effect of oil on stability of foam in cake batter and cake, from the observation of the dispersion of oil in the batter and cake by applying the cryo-scanning electron microscope method.<BR>The sample of batter were prepared through the following processes and the cakes were made by baking respective batters.<BR>Process of making the batters : (1) eggs and sugar are whipped, (2) flour is added further and stirred, (3) finally salad oil or melted hydrogenated-fish-oil is added and stirred.<BR>The results are as follows : <BR>(1) Quantity of foam in the batter is remarkably lessened in the case of hydrogenated-oil than that of salad oil.<BR>(2) The constraction of the batter before adding oil shows that flour is almost evenly distributed among the continuous phase made by egg, sugar and water.<BR>(3) Salad oil added to the batter is dispersed all over the continuous phase as drops, while the drops of hydrogenated-fish-oil are adhesive to the interface of foam. Under such a condition the latter foams are easily crashed or amalgamated with each other by stirring. This is considered as the cause of decrease of foam in the case of hydrogenated-oil.<BR>(4) The cake has the porous structure. The framework of oil-added cake possesses both oily smooth and rough surface, and further the crystallized oil is found on the oily smooth surface with the feature of the fan-shaped crystal.
収録刊行物
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- 日本家政学会誌
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日本家政学会誌 42 (4), 347-354, 1991
一般社団法人 日本家政学会
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キーワード
詳細情報 詳細情報について
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- CRID
- 1390282681311485056
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- NII論文ID
- 130003851019
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- ISSN
- 18820352
- 09135227
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可