スポンジケーキの焼成過程に及ぼす糖代替の影響

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タイトル別名
  • Effects of Sucrose Replacement on Baking Process of Sponge Cakes.
  • スポンジ ケーキ ノ ショウセイ カテイ ニ オヨボス トウ ダイタイ ノ エ

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Properties of sponge cakes and its batters replaced for sucrose by seven sugars (such as glucose, maltose, lactose, erythritol, sorbitol, maltitol and lactitol) and their combinations were investigated, and effects of sucrose replacement on baking process of the sponge cakes were discussed. The batters having higher specific gravity made lower relative volume of cakes. These batters included low solubility sugars. The transition peak temperature (Tp) of batters measured by differential scanning calorimetry ranged from 79.2°C to 93.2°C. The Tp were corresponded to the temperature which made drastic change in structure of each batter. The batter Tp correlated with the increase rate and the maximum of cake temperature, and with the initiation time of cake shrinkage during baking. Formation period of sponge structure in the central part of cake (initiation time of cake shrinkage - corresponding time to batter Tp) versus Tp plots showed a linear correlation (r=0.96). There was a correlation, which was approximated by a quadric equation (r=0.93), between the batter Tp and the relative volume of cake. These results indicated that sucrose replacement varied the batter Tp, and the Tp influenced on cake temperature and sponge structure formation during baking, and consequently on the cake volume. The cakes obtained by sucrose replacement showed various texture profiles. Further study was required to evaluate acceptability of these cakes.

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