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Accession number;00A0549137
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| Title;Preparation and Properties of a Novel Sponge Cake by Combining Rice Flour with Silk Fibroin Protein. |
| Author;
FUJII KEIKO
(Yamagata Univ., Fac. of Educ.)
TAKAHASHI SADAYUKI
(Yamagata Univ., Fac. of Educ.)
KIUCHI RUMIKO
(Yamagata Univ., Fac. of Educ.)
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Journal Title;Journal of the Japanese Society for Food Science and Technology
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Journal Code:F0895A
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ISSN:1341-027X
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VOL.47;NO.5;PAGE.363-368(2000)
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| Figure&Table&Reference;FIG.6, TBL.1, REF.21 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;We developed a novel foam-containing food, that is made from rice flour combined with silk fibroin, without wheat flour. A silk fibroin was extracted from sericin-removed yarn in 35% calcium chloride at 98.DEG.C. for 6hrs. A foam-containing dough was prepared by mixing rice flour and the foam of dialyzed fibroin solution. The sponge cake made from rice flour and silk fibroin foam didn't expand well, and was lower specific volume than that made from wheat flour and egg white foam. Added silk fibroin suppressed the retrogradation of sponge cakes. In sensory evaluation, the sponge cake made from rice flour and the egg white/silk fibroin mixed foam was appreciated that its crumb was fine (P<0.01), moist (P<0.01) and palatable (P<0.01). From the results in this study, it was found that combining rice flour with silk fibroin was useful to prepare foam-containing foods. (author abst.) |
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