Effects of the egg-mixing procedure on the qualities of a butter cake were compared with two kinds of cakes which were prepared by the different way. Butter cakes were made by two different egg-mixing procedures: One procedure, in which whole egg was added in the creamed butter(wholeegg method), and the other, in which egg yolk was first added and then egg white was added as meringue (meringue method).
For lower concentration of butter (50% and 75% of egg) without B. P., the cake made by the whole-egg method had signif icantry smaller volume and finer grain of crumb cells than the cake made by the meringue method. On the contrary, for high concentration of butter (100% of egg), the cakes made by the two procedures had the same qualities.
By the microscopic photograms of the cake batter of 50% butter formula, it became clear that the cake batter made by the whole-egg method included smaller foam than that made by the meringue method.

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Tenderizing effects of kiwifruit (Hayward, New Zealand) protease on beef shank were studied. Some pieces of the shank were incubated at 37°C for 1 hour with homogenate of kiwifruit (piece A), with the homogenate inactivated by heating (piece B) or without any homogenate (piece C), then raw or inactivated homogenate was taken away and the pieces were boiled for 0.5 - 2 hours, It was conthat piece A boiled for 0.5 or 1 hour was softer significantly than piece C boiled for 0.5 or 1 hour, respectively, judged by Scheffe pair test. However, there were not significant differences in softness between pieces A and B boiled for 1 hour, or pieces B and C boiled for 1 hour by sensory paired difference test. So it was assumed that any thermostable factor might also be concerned on the tenderization. Furthermore, softness of piece C boiled for 1 hour was not significantly different with that of piece A boiled for 0.5 hour by the Scheffe test. Levels of f ormol nitrogen and extractive in soup stock prepared from piece A were higher significantly than those in that prepared from piece C. Quantity of formol nitrogen liberated from piece A was equal to that from the piece incubated with the raw homogenate at 7°C for 15 hours. It was also found by formol titration that rate of the digestion of shank, which had previously frozen and then thawed, by the kiwifruit homogenate was faster than that of raw shank and that the rate of stroma prepared from the shank was slower than that of the prepared myofibril or the homogenate of raw shank. Mallory's stain on boiled piece A gave some different reaction microscopically with that on boiled piece C.

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The best cooking condition for the processed brown rice has already been discussed in the first and the second reports. This time the cooking conditions of mixture of processed brown rice and polished rice, when the ratios of brown rice were 20% and 50%, respectively, were investigated.
The influence of the change of the water addition ratio (W. A. R.) on the rheological property of the cooked rice was measured by Brabender farinograph. The farinograms of the 20% brown rice mixture when cooked with W. A. R. of 1.6 and the 50% mixture with the ratio of 1.7 resembled to that of unmixed polished rice cooked under normal condition of 1.5 W. A. R.
The gelatinization ratio of the brown and polished rices, which were separated from the mixed cooked rice, was measured by the pulluranase method, and it was found that, at any W. A. R., the ratio of the brown rice was lowered and this of the polished rice was raised in the mixture as compared the values with those cooked alone.

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