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

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Author(s)

Abstract

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.

Journal

  • Journal of Applied Glycoscience

    Journal of Applied Glycoscience 44(2), 161-164, 1997-06-30

    The Japanese Society of Applied Glycoscience

References:  14

Cited by:  1

Codes

  • NII Article ID (NAID)
    10008256823
  • NII NACSIS-CAT ID (NCID)
    AN10453916
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    13403494
  • NDL Article ID
    4257849
  • NDL Source Classification
    ZP24(科学技術--化学・化学工業--糖・澱粉)
  • NDL Call No.
    Z17-15
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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