Studies on Expansion and Cave-in of Tapioca Starch Sponge Cake

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  • タピオカ澱粉スポンジケーキの膨賑と収縮に関する研究

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Abstract

Sponge cake batters were prepared with equal amounts of whole eggs, sugar and wheat flour, or wheat starch, tapioca starch. Cakes made from tapioca starch had a prominent shape, which showed caved-in in the center. In the oven, they showed remarkable expansion at the biginning but considerable shrinkage at the later stage of baking and further shrinkage took place out of the oven. The uneven distribution of tapioca starch particles in the batter which was brought about by the greater sedimentation velocity of, tapioca starch particles was presumed to cause these remarkably expansion and shrinking. Data of the amylogragh measurement of tapioca starch batter showed easy gelatinization at lower temperature, and higher viscosity at the maximum point and larger breakdown during further mixing. It seemed that the shrinkage after the expansion of tapioca starch batter may be caused by the properties of membrane of air cell in the batter which was adhesive and hard to set in.

Journal

  • 調理科学

    調理科学 26 (4), 282-289, 1993-11-20

    調理科学研究会

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