نتائج البحث - "スポンジケーキ"

1

Academic Journal

Comparison of Quality Characteristics and Palatability of Sponge Cake Made using Microwave or Conventional Oven / 電子レンジを利用したスポンジケーキの品質特性と嗜好性 ―オーブン焼成との比較―

المؤلفون: Keiko SHIBATA, Tomoko MATSUURA, 松浦朋子, 柴田圭子

المصدر: 日本調理科学会誌 / Journal of Cookery Science of Japan. 2023, 56(3):132

2

Academic Journal

Effect of sponge cake formulation on the taste and properties / スポンジケーキの配合が食味および性状に与える影響

المؤلفون: Hitomi Sakurai, Megumi Torikae, 取替恵, 櫻井瞳

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2023, :125

3

Academic Journal

Preparation of a sponge cake containing honey and evaluation of α-amylase inhibition by tea leaf extracts / 各種茶葉抽出液を添加したハチミツ入りスポンジケーキの製造と評価

المؤلفون: Hiroko Seki, 関洋子

المصدر: 美味技術学会誌 / Journal of the Japanese Society of Taste Technology. 2022, 21(1):32

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4

Academic Journal

Preparation of sponge cake using black cocoa / ブラックココアを用いたスポンジケーキの調製

المؤلفون: Kaito Maehara, Kaori Usuda, Mika Tsuyukubo, 前原海斗, 臼田圭織, 露久保美夏

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2022, :17

5

Academic Journal

Effects of Ingredient Mixture Ratio on Quality Characteristics and Palatability of Sponge Cake Cooked using Microwave Oven / 電子レンジを利用したスポンジケーキの品質特性および嗜好性に及ぼす材料配合の影響

المؤلفون: Keiko SHIBATA, Tomoko MATSUURA, 松浦朋子, 柴田圭子

المصدر: 日本調理科学会誌 / Journal of Cookery Science of Japan. 2021, 54(5):224

6

Academic Journal

Effects of the Composition of Glutenin Subunits at Glu-A1 and Glu-D1 loci and Protein Content in Japanese Soft Wheat on the Japanese Sponge Cake and Cookie Quality / 日本麺用コムギにおけるGlu-A1座およびGlu-D1座支配のグルテニンサブユニット構成，タンパク質含有率の違いが製菓適性に及ぼす影響

المؤلفون: Kanenori Takata, Mikiko Yanaka, Naoyuki Ishikawa, Wakako Funatsuki, 石川直幸, 船附稚子, 谷中美貴子, 高田兼則

المصدر: 日本作物学会紀事 / Japanese Journal of Crop Science. 2021, 90(1):43

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7

Academic Journal

Effect of various sweeteners on the palatability and texture of sponge cakes / 各種甘味料がスポンジケーキの食味および物性に与える影響

المؤلفون: Hitomi Sakurai, 櫻井瞳

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2021, :128

8

Academic Journal

Influence of Stirring Number on the Quality of Cocoa Sponge Cake / ココアスポンジケーキの品質に及ぼす撹拌回数の影響

المؤلفون: Keiko Shibata, Momoko Seki, Tomoko Takami, Youko Watanabe, 柴田圭子, 渡邉容子, 関桃子, 高見朋子

المصدر: 日本調理科学会誌 / Journal of Cookery Science of Japan. 2019, 52(2):103

9

Academic Journal

Effects of Topdressing at Anthesis on Grain protein Content and Sponge Cake Properties in Wheat Cultivar 'Kinuhime' / 実肥施用がコムギ「キヌヒメ」の子実蛋白質とスポンジケーキ特性に及ぼす影響

المؤلفون: Mitsuichiro Urano, Noriyoshi Naito, 内藤徳喜, 浦野光一郎

المصدر: Abstracts of Meeting of the CSSJ. 2019, :188

10

Academic Journal

Effects of mirin cake on the physical properties and palatability of sponge cake / みりん粕の添加がスポンジケーキの物理特性および官能特性に及ぼす影響

المؤلفون: Nodoka Matsushima, Yoko Murakami, 村上陽子, 松嶌和花

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2018, :113

11

Cooking properties of black soybean named Kurosengoku prodeced in Kitakami district Ⅲ-application to sponge cake

المؤلفون: Keiko, NAGASAKA, Yoshie, IWAMOTO, Reiko, SASADA, Masashi, KAWASAKI, Keiko, CHIBA, Haruo, NAKATSUKA, Hideyuki, SAWATARI, Takao, WATANABE

المصدر: 岩手県立大学盛岡短期大学部研究論集 = Bulletin of Morioka Junior College Iwate Prefectural University. 20:25-31

مصطلحات موضوعية: cooking properties, スポンジケーキ, Kurosengoku, 黒千石, 調理特性, sponge cake

URL الوصول: https://explore.openaire.eu/search/publication?articleId=jairo_______::f531abdb87349310e9ae5214a45bafee
http://id.nii.ac.jp/1318/00003260/

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12

Academic Journal

Effect of powder alignment the time of sponge cake using fine rice flour on dough and products / 微細米粉を用いたスポンジケーキ作製時の粉合わせ程度が生地および製品に及ぼす影響

المؤلفون: Chizuru Yagi, Etsuko Yamamoto, Sachiko Ohkita, Satoko Noguchi, Sumiko Higami, Toyoko Watanabe, Yasuko Yoneda, 八木千鶴, 大喜多祥子, 山本悦子, 樋上純子, 渡辺豊子, 米田泰子, 野口聡子

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2015, :156

13

Academic Journal

Effect of xylitol on the quality of gluten-free sponge cakes / グルテンフリースポンジケーキの品質に及ぼすキシリトール添加の影響

المؤلفون: Eriko Kashiwazaki, Keiko Fujii, Mariko Hamanaka, Yoshiko Tokita, 土岐田佳子, 柏崎英里子, 濱中真理子, 藤井恵子

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2017, :15

14

Academic Journal

[Regular Paper] Properties of Modified Tapioca Starches and their Effects on the Properties of Sponge Cakes / 【報文】各種タピオカ加工澱粉の理化学的性質とスポンジケーキの性状に及ぼす影響

المؤلفون: Chikage Kikuta, Kazuki Sakai, Keiko Iwaki, Masako Kawanishi-Asaoka, Yoshimi Sugimoto, 岩城啓子, 川西(朝岡) 正子, 杉本温美, 菊田千景, 酒井一輝

المصدر: 応用糖質科学：日本応用糖質科学会誌 / Bulletin of Applied Glycoscience. 2015, 5(4):229

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15

Properties of Sponge Cake made with Barley Flour Effects of Sago Starch Content

المؤلفون: Keiko, NAGASAKA, Yoshie, IWAMOTO

المصدر: 岩手県立大学盛岡短期大学部研究論集 = Bulletin of Morioka Junior College Iwate Prefectural University. 19:57-62

مصطلحات موضوعية: サゴでんぷん, barley flours, スポンジケーキ, 大麦粉, sponge cakes cooking properties, 調理特性, sago starch

URL الوصول: https://explore.openaire.eu/search/publication?articleId=jairo_______::0643cfa4198deb2223435e9f2987af07
http://id.nii.ac.jp/1318/00002979/

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16

Academic Journal

Baked sponge cake by superheated steam Comparison with it by gas and electric oven / 過熱水蒸気によるスポンジケーキの焼成

المؤلفون: Sakiko Morimura, Yoko Shimiya, 四宮陽子, 森村咲子

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2010, :153

17

Academic Journal

Influence of type of starch on physical properties related to chewing and swallowing of sponge cake / 澱粉の種類がスポンジケーキの咀嚼・嚥下に関わる物性に及ぼす影響

المؤلفون: Eiko Arai, Seiko Ito, Yui Maruoka, 丸岡由依, 伊藤聖子, 新井映子

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2015, :49

18

Academic Journal

Effect of egg yolk lecithin on the soft feel of sponge cake. / 卵黄レシチンがスポンジケーキのふんわり感に与える影響

المؤلفون: Nao Okado, Shoichi Yoda, Tomoyuki Kanemitsu, 大門奈央, 與田昭一, 金光智行

المصدر: Abstracts of the Annual Meeting of the Japan Society of Cookery Science. 2014, :175

19

Academic Journal

Cooking properties of sponge cake made from soymilk and rice flour.

المؤلفون: Atsumi Hayakawa, Keiko Fujii, Michiko Tsuji, Miho Ogasawara

المصدر: Abstracts of Annual Congress of The Japan Society of Home Economics. 2014, :55

20

Academic Journal

Effect of Butter Temperature on the Quality of Sponge Cake

المؤلفون: Naofumi MORITA, Tomoko MAEDA, Tomomi ASAKAWA

المصدر: Journal of Home Economics of Japan. 1999, 50(6):571

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