Abstract
The results of investigation on the action mechanism, blending order and quantity of materials (mizu-ame, cane sugar, egg white and yolk) and on the quality of castilla that were based on the stability of batter foam were as follows.
(1) Mizu-ame (glucose syrup) has the most useful effect to the stability of batter foam than the other materials.
(2) The blending order composed of egg white, mizu-ame, yolk and cane sugar, in this order the optimam rate on the blending of materials reported by Part 3 are also included, showed the most stable batter foam of all the orders. Generally speaking, the blending order prescribes the action and quantity of materials.
(3) Yolk is not effective to the stability and it seems that cane sugar and yolk interact each other to the stability of batter foam.
(4) So far as mizu-ame is conspicuous useful to the stability of batter foam and keeps castilla from the staling (Part 3), it can be said that the stability of batter foam and the staling of castilla are intimate correlations each other.
