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Rheological Properties of Baked Systems Prepared from the Mixtures of Albumen Foam and Wheat Folurs
鶏卵白泡沫系〜小麦粉混合系焼成試料のレオロジー的性質
Bulletin of Shukugawa Gakuin College
鶏卵白泡沫系〜小麦粉混合系焼成試料のレオロジー的性質
Preserved Fulltext
An attempt was made to characterize the rheological properties of a series of the baked systems prepared from the mixtures of albumen foam and wheat flours so as to clarify the rheologica 玉 characteristics of sponge cakes , which are being utilized widely for providing a variety of Western − style cakes . The baked systems to be tested in this study were divided into seven categories according to the aging time before baking ( i. e .9min , 20min , 40min , and 60 min )and the kind of wheat
doi:10.24668/shukulib.23.0_75
fatcat:tbbe77zdbfg23mtoj6htjjb2zy