Preparation of the sponge cake using the egg yolk treated with phospholipaseA2

Abstracts of the Annual Meeting of the Japan Society of Cookery Science

The Annual Meeting of the Japan Society of Cookery Science, 2012

Session ID : 2B-a3

DOI https://doi.org/10.11402/ajscs.24.0.37.0

Conference information

Host: The Japan Society of Cookery Science

Oral Presentation

Preparation of the sponge cake using the egg yolk treated with phospholipaseA2

*Hitomio Hishida, Mami Ando, Go Mongami, Naoki Shirasaka, Satoshi Kitao

Author information

Keywords: egg yolk, sponge cake, phospholipaseA2, phospholipid, free fatty acid, physical properties

CONFERENCE PROCEEDINGS FREE ACCESS

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Abstract

[in Japanese]

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© 2012 The Japan Society of Cookery Science

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