書誌事項
- タイトル別名
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- Rheological properties of sponge cakes made with wheat starch.
- 澱粉ケーキに関する研究(第2報)
抄録
Rheological properties of sponge cakes made from equal amounts of wheat starch, surose and whole eggs (starch cake) were compared with those of cakes made from equal amounts of wheat flour, sucrose and whole eggs (wheat cake). Loaf volume of starch cake was larger that of wheat cake. Cubes cut out from the sponge of cakes were subjected to rheological studies as test pieces. The cube of starch cake pressed into a tenth of thickness was recovered to the initial thickness when the load was removed. In the contrast, the cube of wheat cake pressed into less than 40% of the original thickness gave less recovery from the deformation. However, only a slight difference of the recovery of thickness was found between the two when pressed into a half of thickness. The creep profiles of wheat cake and starch cake were discussed.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 37 (8), 619-624, 1990
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681383139840
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- NII論文ID
- 130003967780
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- ISSN
- 00290394
- http://id.crossref.org/issn/00290394
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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
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可