Abstract
The breaking properties of test foods cooked in pans made of carbon steel (Fe) and fluoroplastic coated aluminum (Al-F) was examined.
(1) The time of cooking with Fe-pan was 70% shorten than that with Al-F-pan.
(2) Sensory evaluation of the external heating progression such as the brown color with the Fe-pan was thicker than with the Al-F-pan, but the eating quality and texture before heating was remarkably retained.
(3) Considering such external factors of the test foods as the surface temperature and the brown color, a difference in texture between that with the Fe-pan and Al-F-pan was apparent. The reasons cited for the differences were the delay in internal temperature rising and moisture evaporation on test foods.
(4) The batter test made it sure that the coagulation rate of cooked samples with Fe-pan was lower than that with Al-F-pan at the time when a uniform browning was obtained.
