抄録
The effect of butter temperature on the general properties of sponge cake was studied. A procedure for making sponge cake, including hand mixing with flour and butter, is proposed. Three temperatures for the butter when added (40, 75 and 98℃) were used for making sponge cake to the following recipe: egg, 200 g (egg yolk: 80 g and egg white: 120 g); sugar, 100 g; flour, 100 g; and butter, 30 g. The higher the temperature of the butter when added, the lower the specific gravity of the batter having highly dispersed small particles of butter. Thereafter, the specific volume of the cake increased. The higher the temperature of the butter when added, the more increased were the viscoelastic and textural parameters such as the hardness and springiness of the baked cake. When the butter was added at the highest temperature, the gas cells in the cake became more stable. According to these results, we propose that butter at the higher temperature denatured the egg protein and gelatinized the wheat starch in the batter. When the temperature of the added butter was highest, the mouthfeel characteristics of the resulting sponge cake such as melting and tactility might be improved.
