碩士 / 國立屏東科技大學 / 食品科學系所 / 96 / This research was concentrating the influence of the volume for applying emulsifiers during making sponge cakes. Although the appearance, color, taste and size of sponge cakes are as same market vendition sponge cakes, the quality of sponge cakes can be advanced by adding single emulsifier or various emulsifiers. There are not only to solve the making sponge cake problems but also to increase the cream producing efficiency. The non-soft flour paste can be promoted by adding emulsifiers to keep air holding capacity inside cakes finally.
The experimental results indicated that when sponge cakes added the emulsifier, which containing 15% mustard oil, 7% MS, 2% PS-100, 2% PB-100, 4.5% S-10V, 34% sorbitol (70%), 3.75% S-1170, 0.3% MS-5S, 3% ethanol (95%), 0.5% propylene glycol and 25% water, the sponge cakes show better performance in volume, and the taste are nothing different as market vendition making style.
To compared with market vendition sponge cakes, the best recipe from this study was shown that the sponge cake’s volume, appearance, and taste do not have any different after adding emulsifiers, but the volume does truly be improved.
| Identifer | oai:union.ndltd.org:TW/096NPUS5253042 |
| Creators | Yu-Kai Lin, 林裕凱 |
| Contributors | Chi-Ching Yang, 楊季清 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 87 |
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