バター添加量及び加熱方法の相違がバタースポンジケーキの性状に及ぼす影響
1990 年 23 巻 4 号 p. 397-404
詳細
1990 年 23 巻 4 号 p. 397-404
The quality of butter sponge cakes with various butter contents baked by use of the combination of microwave and heater was investigated.
The results are summarized as follows:
1. Good quality of cakes was obtained when microwave and heater were simultaneously applied upon the cake mold placed into the oven. Good results were obtained for the cakes with high butter contents of 20 and 40% by applying microwave oven at the last step of heating.
2. With an increase of butter content, the specific gravity of the cake batter increased.
3. Cakes containing less than 20% of butter showed large specific volume in case of cooking without microwave heating. The specific volume of cakes containing 40-60% of butter was larger than that on which microwave oven and heater were applied immediately after placing the cake mold into the oven.
4. Under the same heating condition, hardness, elasticity and cohesiveness of cakes, which were measured by using a texturometer, had a tendency to decrease when butter content increased.5. Cakes which showed a preferred hardness on the sensory evaluation were those which had fine graininess and suitable mouthfeelness except the one containing 40% butter.
