スポンジケーキの性状におよぼす油脂の影響
1975 年 26 巻 7 号 p. 484-488
詳細
1975 年 26 巻 7 号 p. 484-488
In order to know the effects of fats and oils on the qualities of sponge cake, experiment was carried out by adding a small quantity of several kinds of fats and oils during the process of mixing the butter.
Fats and oils were added at the last stage of whipping the batter, keeping the room temperature at 31°C constantly.
The temperature of added fat or oil was kept at 35°C, because at the higher temperature, the effects on the qualities of cake which concern the differences in the properties of fats and oils seemed to be decreased.
The quality of sponge cake was excellent when the added oil or fat of which S. F.I. is low and near to zero at 35°C, while the fat indicating higher S.F. I. at 35°C was used, the result was not satisfactory.
