Surface Tension of Baked Food Batter Measured by the Maximum Bubble Pressure Method(Food & Nutrition)

概要

論文の詳細を見る
The surface tension (σ) of batter prepared with or two of the major ingredients of wheat flour, egg and sucrose was measured by the maximum bubble pressure method. The surface tension of the soft- and hard-wheat flour suspension decreased as the solid content of wheat flour was increased, finally reaching 48.2 and 52.7 dyn/cm, respectively. The surface tension of the wheat flour suspension was lower than that of its supernatant, which suggests that the precipitate reduced the surface tension. Gelatinization of the wheat flour suspension lowered its surface tension. The surface tension of the whole egg dispersion decreased markedly to about 53 dyn/cm as the solid concentration was increased from 0 to 1%, and remained almost constant as the concentration was increased further. This tendency was almost the same as that of the egg yolk dispersion. The surface tension of mixtures of two ingredients such as egg and wheat flour, and egg and sucrose was almost equal to that of the ingredient with the lower surface tension at the same concentration as in the mixture.
社団法人日本農芸化学会の論文
1991-05-23