抄録
Although the characteristics of starch-cake in which starch is substituted for wheat flour are to be soft and to have fine grain and large volume, preparing conditions to obtain a good product still remain to be investigated.
We have sought the best conditions for starch-cake making with regard to the amount of water added, the mixing temperature of batter and standing time after the batter is completely mixed.
The evaluation for the conditions was done from all data of the following measurements : specific gravity, viscosity and microscopic observations of batter and loaf volume, rheolometric parameters and organoleptic tests of cake.
As the results, it was concluded that the best conditions for starch-cake making are as follows :
1. Water should be added at the level of 10%.
2. The batter should be mixed at 30°C.
3. After the mixing, the batter should be stood for 10 min.
