Cooking Characteristics of a Diacylglycerol-rich Oil-when Preparing Confectionery-
|
Accession number;03A0491641
|
| Title;Cooking Characteristics of a Diacylglycerol-rich Oil-when Preparing Confectionery- |
| Author;
OGAWA HISAE
(Joshieiyodaigakutandai)
MATSUMOTO NAKAKO
(Kagawa Nutrition Univ., JPN)
SUGAHARA TATSUYUKI
(Seitoku Univ., JPN)
|
Journal Title;Journal for the Integrated Study of Dietary Habits
|
Journal Code:L3330A
|
ISSN:1346-9770
|
|
VOL.14;NO.1;PAGE.42-48(2003)
|
| Figure&Table&Reference;FIG.4, TBL.7, REF.15 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;The authors prepared 4 kinds of pastries (chiffon cake, financiere, cream puff and doughnut), and examined the cooking characteristics of the oils containing diacylglycerol (DAG) and triacylglycerol (TAG: control) as a main component. The evaluation of chiffon cake using DAG was low in functional evaluation compared with that using TAG. The cause is attributed to the increase in the density of butter while cooking, and also the increase in the hardness and cohesive property of cake in texture analysis with a creep meter. Although the acid value of unheated DAG was about 2.5 times of that of TAG, the acid value of DAG and TAG after they were used in doughnuts and cooked for 9 times was 2 times and 3 times respectively. From the above results, it has been proven that DAG can be used in confectionery except for chiffon cake, and DAG also can be applied to chiffon cake, if baking powder is used. |
|
|
|
Related Articles;
|
|
