バタースポンジケーキの最大圧縮応力曲線の解析

概要

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Rheological property was examined for butter sponge cake with different contents of butter by using repeated compressing tests with a rheometer. Maximum compression stress decreased exponentially with an increase of biting trial. Experimental equation y = An^ce^<Bn> for the relation between the maximum value of stress(y) and biting trial(n) was derived by multiple regression analysis. Parameters A, B and C were elucidated to be overall hardness, to be rate of breakdown(shortness) and to be resistance to breakdown(springiness), respectively. The value of A was the minimum for the cake with butter of 80%. The value of B increased with an increasing butter content and that of C decreased with the content. The cake containing 80% of butter was judged to be the best organoleptically, and the cake seemed to have moderate rate of breakdown and moderate resistance to breakdown. It is concluded that rheological property of butter sponge cake can be explained successfully by maximum compression stress value of biting trials.
社団法人日本家政学会の論文
1990-05-05