National Taiwan Ocean University Institutional Repository:Item 987654321/36690
English  |  正體中文  |  简体中文  |  全文筆數/總筆數 : 27454/39300
造訪人次 : 2536089      線上人數 : 31
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
搜尋範圍 進階搜尋

請使用永久網址來引用或連結此文件: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/36690

題名: 添加γ-polyglutamic acid改善海綿蛋糕乳化穩定性
Improving the emulsion stability of sponge cake by the addition of gamma-polyglutamic acid
作者: Shyu YS;Sung;Wen-Chieh
宋文杰
貢獻者: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
關鍵詞: 海綿蛋糕;乳化穩定性;示差熱分析儀;掃描式電子顯微鏡
sponge cake;polyglutamic acid (PGA);emulsion stability;differential scanning calorimetry (DSC);scanning electron microscopy (SEM)
日期: 2010-09
上傳時間: 2015-05-19T06:44:52Z
出版者: Journal of Marine Science and Technology
海洋學刊
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 microstructures 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: 18(6), pp.895-900
URI: http://ntour.ntou.edu.tw/handle/987654321/36690
顯示於類別:[食品科學系] 期刊論文

文件中的檔案:

檔案 描述 大小格式瀏覽次數
index.html0KbHTML86檢視/開啟


在NTOUR中所有的資料項目都受到原著作權保護.

 


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - 回饋