ペクチン添加によるスポンジケーキの品質改良 Improvement of Sponge Cake Quality by the Addition of Pectin

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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 : oyo toshitsu kagaku = Journal of applied glycoscience

    応用糖質科学 : oyo toshitsu kagaku = Journal of applied glycoscience 44(2), 161-164, 1997-06-30

    日本応用糖質科学会

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各種コード

  • NII論文ID(NAID)
    10008256823
  • NII書誌ID(NCID)
    AN10453916
  • 本文言語コード
    JPN
  • 資料種別
    NOT
  • ISSN
    13403494
  • NDL 記事登録ID
    4257849
  • NDL 雑誌分類
    ZP24(科学技術--化学・化学工業--糖・澱粉)
  • NDL 請求記号
    Z17-15
  • データ提供元
    CJP書誌  CJP引用  NDL  J-STAGE 
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