ケーキの加熱方法およびケーキ型の相違がスポンジケーキの性状におよぼす影響

概要

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The qualities of sponge cakes were investigated on cooking with the combination range consisting of microwave and oven heating together. The effect of cake molds made of metal, Pyrex and paper on the qualities of cakes was also studied.The results were summarized as follows: 1) The cakes having most preferable quality were obtained from combination of microwave and oven heating by applying microwave for 15 min immediately after lighting the oven. In case of the cake molds made of Pyrex similar results were obtained by applying microwave at 4 min after lighting the oven. 2) Each type of cake molds gave rise to different elasticity of cakes with significant difference at p≦0.01. In case of the molds made of paper the cakes showed low elasticity and large specific volume. 3) There was highly positive correlation between hardness of cakes by texturometer and the results of the sensory evaluations. 4) There were high correlations, i.e. r=0.84, 0.81 and 0.93 between water content and specific volume of cakes in case of cake molds made of metal, Pyrex and paper, respectively.
社団法人日本家政学会の論文
1991-01-15