小麦粉成分および特性がスポンジケーキの膨化に及ぼす影響(第3報) : 小麦粉脂質の影響

概要

論文の詳細を見る
To elucidate effects of flour lipids on the expansion of sponge cake batter defatted flour samples were reconstituted with three kinds of flour lipids, i. e., ether-extractable lipids, nonpolar lipids, or polar lipids. The results were as follows: (1) The flour-water suspension of the defatted flour had higher stickiness than the original flour. (2) Flour samples reconstituted with nonpolar lipids had similar properties to those of the original flour, but the addition of polar lipids did not have any effect. (3) Volume of the cakes baked from the reconstituted flours was larger than that of the defatted flour, whereas degree of maximum expansion and baking shrinkage of the former were lower than the latter. Polar lipids had the larger effects on the increase of the cake volume than nonpolar lipids.
社団法人日本家政学会の論文
1990-08-15