長崎のカステラに関する研究 (その4)

起泡性と品質

抄録

Investigations on the relation between the foaming of castilla batter and the quality of castilla were carried out with the following results: First, in the case of 0.5% added surfactants (Span 80, Span 40, Sucrose fatty acid ester, Tween 60), yolk, mizu-ame (glucose syrup), weak flour and cane sugar to egg white, the stability and easiness of these foaming were showed good results except Span 80, Span 40, Tween 60, weak flour. Especially the use of mizu-ame to egg white is effective. Also egg white showed itself a good result. Secondly, as the results of the observation with microscope on the foaming of castilla batter, the castilla of the best external appearance and tasty can be said that the foam of batter is stable and is well dispersed regardless of the uniformity in size, and the surface tension is small. These conditions are satisfied by the mutual actions in the best blending of egg white, mizuame, cane sugar and yolk.