抄録
Effect of fructose on the texture of sponge cake was studied. Fructose contents used for replacing sucrose were 0,10,25,50,75, and 100%, respectively.
The specific gravity of batters and the volume of cakes made of them were measured. The texture was evaluated both by the instrumental measurement and sensory test. The color of cakes was measured using the color and color difference meter.
In the case of beating of whole egg, beaten egg prepared with fructose showed better forming property than that prepared with sucrose. The syneresis of the former was greater than that of the latter.
The specific gravity of batters increased with the increase of the amount of fructose. But the volume of cakes containing fructose over 25% decreased. It was found that increasing the amount of fructose gave more brownish color to the cake. The figures of texture such as hardness, cohesiveness, adhesiveness and gumminess increased with increasing the contents fructose at the level of 50 to 100%. The cake containing 10% of fructose showed good volume and improved the texture of cake.
Furthermore, the experiments were carried out to find the good conditions for preparing sponge cake using fructose. The baking conditions of cakes and the amount of ingredients as corn starch and baking powder to sponge cake were examined.
The results were as follows:
1) The temperature of cakes were raised slowly by putting a net on the oven plate and the cakes were covered with aluminum foil on the surface of cake.
2) Baking powder was added to sponge cake at the level of 1%.
3) 10% of corn starch was substituted for the flour.
