スポンジケーキの気孔構造の形成に関与する澱粉粒の役割 : バッターの気泡の表面に分散する粒の挙動

• FUJII Toshiko

  Faculty of Home Economics, Kobe Women's University

• NAGAI Sumiko

  Faculty of Home Economics, Kobe Women's University

• KUSUNOSE Chiharu

  Faculty of Home Economics, Kobe Women's University

• MATSUMOTO Hiroshi

  Faculty of Home Economics, Kobe Women's University

Bibliographic Information

Other Title

• The Role of Starch Granules on the Formation of Gas Cells in Sponge Cake

Journal

• 日本調理科学会誌 = Journal of cookery science of Japan

  日本調理科学会誌 = Journal of cookery science of Japan 28 (4), 237-246, 1995-11-20

Keywords

• sponge cake structure
• air bubble
• wheat starch granules
• potato starch granules
• distribution of granules
• formation of gas cells

Details

• CRID: 1573105975425152256
• NII Article ID: 10021321735
• NII Book ID: AN10471022
• ISSN: 13411535
• Text Lang: en
• Data Source:
  • CiNii Articles