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Effects of stirring conditions on qualities of cake batter and sponge cake made from this batter were investigated in relation to the properties of raw materials, and as the material, rice and wheat flours, corn starch and the mixed flour composed of rice and wheat (1:1 w/w) were employed.<BR>As the results, the followings were obtained.<BR>1) In the case of 20sec's stirring, the specific gravity of the cake batter made of wheat flour or corn starch was lower than that of rice or mixed flour. Prolongation of the stirring time up to 3 min caused the increase in this gravity and this trend was remarkable for wheat flour batter.<BR>2) The sponge cakes made from wheat flour and corn starch showed the largest volume. The fact that these flour and starch had a similar distribution in particle size was assumed to have the correlationship on this phenomenon.<BR>3) The longer the stirring time from 20 sec to 3 min, the smaller the expansion rate of wheat sponge cake was. Contrary to this, the expansion rate of cakes made from rice and mixed flours was smaller than this of wheat flour cake, and these cakes showed little influence with the stirring period.<BR>4) By the sensory test, the taste of cakes made from corn starch or rice flour batters which were stirred for 20, 60 and 180 sec was judged and no appreciable differences were recognized.
- 一般社団法人 日本家政学会の論文
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