卵の混入方法がバターケーキの品質に及ぼす影響
1985 年 18 巻 2 号 p. 117-127
詳細
1985 年 18 巻 2 号 p. 117-127
Effects of the egg-mixing procedure on the qualities of a butter cake were compared with two kinds of cakes which were prepared by the different way. Butter cakes were made by two different egg-mixing procedures: One procedure, in which whole egg was added in the creamed butter(wholeegg method), and the other, in which egg yolk was first added and then egg white was added as meringue (meringue method).
For lower concentration of butter (50% and 75% of egg) without B. P., the cake made by the whole-egg method had signif icantry smaller volume and finer grain of crumb cells than the cake made by the meringue method. On the contrary, for high concentration of butter (100% of egg), the cakes made by the two procedures had the same qualities.
By the microscopic photograms of the cake batter of 50% butter formula, it became clear that the cake batter made by the whole-egg method included smaller foam than that made by the meringue method.
