Abstract
It is said that the cooking points of the expansion on heating of sponge cake and fritters are determined by how eggs are whipped, degree of the whipping and how they are mixed with wheat flour. Therefore, we studied the relation between the rheological properties of egg white foam, meringue and Latter and the quality of the cakes in relation to the differences of whipping time.
1) Compared between the preparing temperature of 30 and 7°C, it was noted that in the former temperature there was shown significant change of the rheological properties, and attained a desirable condition in a shorter time. And no crystallized sugar formed on the surface of the baked cakes.
2) Compared between adding times of sugar by using electric mixer for whipping, the method of whipping the mixture of the egg white and sugar, (B method) made the more useful foam during baking than that of adding sugar after whipping egg white (A method).
3) The longer the whipping time is, the smaller the specific gravity of the sample is, and the lower the quality of the cake is, i.e., decrease of the cake volume, coarse and irregular air cells and the dark coloring of the cut surface of the cake.
4) A good quality cake was produced when the specific gravity of meringue was 0.28-0.30 and 0.42-0.45 for A and B method, respectively. Quality of the cake is also clearly shown on the rheometer charts of meringue and batter.
