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    Please use this identifier to cite or link to this item: http://ir.cnu.edu.tw/handle/310902800/25250


    標題: Improving the emulsion stability of sponge cake by the addition of r-polyglutamic acid
    作者: Yung-Shin Shyu
    Wen-Chieh Sung
    貢獻者: 餐旅管理系
    關鍵字: sponge cake
    polyglutamic
    acid PGA
    emulsion stability
    differential scanning calorimetry DSC
    scanning electron microscopy SEM
    日期: 2010-06
    上傳時間: 2012-05-23 15:46:47 (UTC+8)
    摘要: The batter properties of sponge cake with the addition of γ-polyglutamic acid (PGA) at different levels (0.05, 0.1, 0.5 gkg^(-1), w/w) was evaluated. The viscosity, emulsion stability and foam stability increased at the addition of 0.5 gkg^(-1) PGA level. PGA caused significant declines in the differential scanning calorimetry (DSC) enthalpy, onset and peak temperatures of ice-melting transition of sponge cake. Sponge cakes manufactured with 0.5 gkg^(-1) PGA addition were in general lighter on crumb color and white index than the control. Scanning electron microscopy showed that sponge cake with the addition of 0.1 and 0.5 gkg^(-1) PGA exhibited micro-structures having thinner walls of pores on cake crumb. The internal structure of sponge cake with the addition of PGA (0.1 and 0.5 gkg^(-1)) was finer and smoother than without. The addition of γ-PGA was shown to delay staling of cake crumb as well as improve texture of sponge cake.
    關聯: Journal of Marine Science and Technology 18(6):p.895-900
    Appears in Collections:[餐旅管理系] 期刊論文

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