Bibliographic Information
- Other Title
-
- ケイラン オ モチイナイ スポンジケーキ ノ チョウセイ ツクネ イモ オ モチイテ
- Preparation of sponge cakes without eggs : substitution of Tukuneimo (Dioscrea Batatas Decne)
Search this article
Abstract
We prepared sponge cakes without eggs for egg-allergic patients. We prepared sponge cakes as authentically as possible by substituting Tukuneimo (Dioscrea Batatas Decne) for eggs. Baking powder (BP) was suitable as a leavening agent. The use of foam stabilizers (Taiyo Chemistry Co. : SP) resulted in a 50% reduction in the amount of Tukuneimo needed. The coloring of sponge cakes looked more authentic by adding vitamin B2. Adding cocoa or green tea powder masked the smell peculiar to Tukuneimo.
Journal
-
- 同志社女子大学生活科学
-
同志社女子大学生活科学 44 54-61, 2011-02-20
京都
- Tweet
Details 詳細情報について
-
- CRID
- 1390290699732802560
-
- NII Article ID
- http://ci.nii.ac.jp/naid/40018743557
- 120005643156
-
- NII Book ID
- AA11325308
-
- ISSN
- 13451391
-
- NDL BIB ID
- 11027274
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- IRDB
- NDL
- CiNii Articles
-
- Abstract License Flag
- Allowed