バタースポンジケーキのテクスチャーに及ぼす砂糖含量の影響

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Effect of sugar content (10, 30, 40, 50, 60 and 80% of sugar to egg) on the texture of butter sponge Cake (egg 200g, flour 100g, butter 80g and baking powder 0.5g) was studied by biting test using a rheometer and sensory evaluation. Color of cakes was observed by a Munsell book of color. The specific gravity of batter decreased with increasing sugar content and specific volume of cake increased with increasing sugar content. All of hardness, gumminess and chewiness decreased remarkably with sugar from 10 to 40% and decreased slightly with sugar over 40%. Cohesiveness and springiness decreased slightly with increasing sugar content. Addition of sugar from 40 to 60% was found to give better color to both surface and crumb of cake. Cake of 50% sugar was preferred to cakes of 30, 40 and 60% sugar. Sensory value of hardness well correlated with hardness value determined by a rheometer. Significant difference was obtained in five sensory scores (graininess, sweetness, hardness, mouthfeel, total acceptance) between the samples of 30 and 50% of sugar. Hardness value increased and springiness value de-creased during storage of 3 days. The flavor of cake containing 10 and 30% sugar changed in the only 2 days storage, but the flavor of that containing 80% of sugar did not change for 9 days storage. From these results, it is concluded that the best quality is obtained by adding 50% of sugar to the butter sponge cake.
社団法人日本家政学会の論文
1991-01-15

バタースポンジケーキのテクスチャーに及ぼす砂糖含量の影響

スポンサーリンク

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