Investigation of Batter Whipping Condition on the Sponge Cake Quality by using Coupling Sugar

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  • カップリングシュガー使用スポンジケーキの性状に及ぼすバッター調製条件の検討

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Abstract

The quality of C-sugar sponge cake was investigated in relation to the whipping speed and stirring time of the egg whites and the sitting time of the batter. The results obtained from both the measurement of quality, i. e. texture property and color tone and the sensory test are as follows; 1. In the case of beating and mixing egg yolk and egg white separately (the Betsudate method), the specific gravity of batter stirred for 180 seconds at the highest speed was the lowest, and the cake volume was the largest. The significantly good result was obtained in the sensory test. 2. In the case of beating together (the Tomodate method), the stirring time was shorter by using C-sugar than by using sucrose. 3. Though C-sugar was developed for modifying the texture of sponge cake, the texture properties such as hardness, elasticity and pliability of the cake with C-sugar became worse by leaving the batter for 15 minutes.

Journal

  • 調理科学

    調理科学 27 (3), 176-182, 1994-08-20

    調理科学研究会

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