抄録
This research investigated how different preparations of madeleines could provide different texures and sensory characteristics of cake-batter and cakes per se. Madeleines were made using five different methods (i.e.) all-in-mix, sugar-batter, flour-batter, betsudate and tomodate.
The results obtained were as follows:
1) Of five methods, smaller specific gravity of cake-batter resulted in larger specific volume after baking. Specific gravity and specific volume had a high negative correlation (r=-0.981, p≤0.01).
2) The way by use of the creamability of butter formed fine air bubbles, whereas the way by use of the egg beating formed larger bubbles. Those bubbles affected the quality of madeleines.
3) On Rheolometer measurement, there were significant differences (p≤0.01) in hardness and chewiness of cakes, with all-in-mix method showing the highest hardness. However, there were no significance in cohesiveness and elasticity among five methods.
4) The sensory test was conducted by the scoring te st. The betsudate method attained the highest value in appearance, texture, hardness, taste, and over-all attributes whereas the flour-batter method gained the highest score in moistness. There were significant correlation (p≤0.01) in hardness among
