ショートニングの利用に関する研究 (第2報)

• 寺田 喜己男

  旭電化工業株式会社研究部

• 吉田 景畝

  旭電化工業株式会社研究部

書誌事項

タイトル別名

• Studies on the Utilization of Shortening (Report2)
• On the Separation of Sand wich Biscuits and the Sand wich Filling Fats
• クリームサンドビスケットの剥れとクリームサソド用油脂について

抄録

Sandwich biscuits are mainly made with shortening sandwich filling of a short plasticrange. During the transportation of the products, these are occasionally torn off, owing to Some stresses.<BR>Although this trouble may be caused by many factors, the quality of shortening employed is one of the most important factors.<BR>With the increase of temperature, the filling becomes soft, and losses its activity as thecementing material of two biscuit pieces. The tearing tester for sandwich biscuit pieceswas designed, and with this, the Act Drs affecting the tearing forces and also the relation ship between this force and its sensory evaluation were researched.<BR>For biscuits, the limiting value for contact force was found to be 80-90g/cm² and, inthe case of 70 g/cm² or below, the filling was unsuitable and the separation of the pieceseasily occurred.<BR>From the results obtained with this tester, it was concluded that, for the preparation of the filling composed of shortning and powdered sugar (1: 2), the use of shortening of morethan 30 SCI (Solid Content Index) was inevitable.

収録刊行物

• 栄養と食糧

  栄養と食糧 13 (4), 216-220, 1960

  公益社団法人 日本栄養・食糧学会

詳細情報

• CRID: 1390282680306873344
• NII論文ID: 130003450921
• DOI: 10.4327/jsnfs1949.13.216
• ISSN: 18838863
• 本文言語コード: ja
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可