ペクチン添加によるスポンジケーキの品質改良

• 吉野 (家護谷)世美子

  Department of Food and Nutrition, Kyoto Women's University

書誌事項

タイトル別名

• Improvement of Sponge Cake Quality by the Addition of Pectin
• ペクチン テンカ ニヨル スポンジ ケーキ ノ ヒンシツ カイリョウ

抄録

Pectin and pectic acid were used to improve the quality of sponge cake composed of flour, whole egg and sugar [3: 5 : 3 (w/w) ]. The added content of pectin or pectic acid was 0-4%, based on flour weight (0-1%, based on batter weight). A 300 g portion of basic batter was put into a pan with an 18 cm diameter and baked at 180°C for 30 min. The prepared sponge cakes were stored for 0-5 days at room temperature and the specific volume, moisture, firmness, elasticity, gelatinization degree, cross section and sensory evaluation were investigated. Pectin and pectic acid prevented a decrease in specific volume, elasticity and gelatinization degree, an increase in hardness during storage and improved the sensory properties of the sponge cake without morphological change. Pectin and pectic acid can thus be used to improve sponge cake quality as water-soluble dietary fiber sources.

収録刊行物

• 応用糖質科学

  応用糖質科学 44 (2), 161-164, 1997

  日本応用糖質科学会

詳細情報

• CRID: 1390282680146899200
• NII論文ID: 10008256823
• NII書誌ID: AN10453916
• DOI: 10.11541/jag1994.44.161
• COI: 1:CAS:528:DyaK2sXkvF2lt7w%3D
• ISSN: 18844898
• ISSN: 13403494
• NDL書誌ID: 4257849
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4257849
• データソース種別:
  • JaLC
  • NDL
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可