カップリングシュガーの膨化調理への応用

抄録

Coupling sugar (C-sugar) is one kind of sweet agent and has a preventive effect against tooth decay.
As the application of this sugar, Quatre-Quarts was prepared with -sugar, and the properties of this were compared with that prepared with sucrose and, following results were obtained;
1) In the case of frothed egg, this prepared with C-sugar showed the better forming property than this with sucrose, but the syneresis of this with C-sugar was greater than that with sucrose.
2) When C-sugar cake was baked, the center of the cake surface was concaved down and this phenomenon would be due to the fragility of the C-sugar batter, so it seemed to be necessary to add a stabilizer for the preparation of C-sugar batter. After the addition, the stability of frothed egg with C-sugar was almost the same as the material with sucrose.
3) The organoleptic assessment revealed that the Quatre-Quarts, in which 70% of sugar was substituted by C-sugar, was inferior in its quality to that without sugar substitution, and the best was that substituted one half of sucrose with C-sugar.