Function and Application of Poem DS-100A
DS-100A has excellent foaming abilityWe developed the new foaming agent for cakes, making use of the foaming ability.
Characteristics of the New Foaming Agent
- Keeps the cake's natural flavor
- Gives a smooth and good texture
- Makes stable cakes through high foaming ability
- Makes a variety of cakes that are highly oil-proof
Measurement Condition of Viskograph
- 10% wheat starch solution: 400g
- new foaming agent 2g
- usual foaming agent 2g
- emulsion type foaming agent 4g
start temp: 25.0 °C
keep temp: 93.0 °C
heating rate: 1.5 °C/min
keep time: 10min
This figure is the chart of Viskograph and it shows the gelatinization of
The new foaming agent inhibits a break of the starch grain most. With the result that the gelatinization of cake is inhibited and cake is given smooth and good texture.
These photos show the cross section of the cake using electron
Many spheroidal starch grains remain in the cross section of the cake with the new foaming agent.
This figure is the chart of Farinograph and it shows the
formation of the gluten.
The new foaming agent delays the forming of the gluten network.
With the result that the membrane of cakes cell get thin and cake is given smooth and good texture much more.
|1. Blank||2.New Foaming Agent||3.Usual Foaming Agent||4.Emulsion Type Foaming Agent|
|New Foaming Agent||-||15g||-||-|
|Usual Foaming Agent||-||-||15g||-|
|Emulsion Type Foaming Agent||-||-||-||30g|
These photos show the cross section of the cake using an
With the new foaming agent the cake's cell is thinner.
(photo 1: with new foaming agent, photo 2: emulsion type foaming agent)
These figures show the relationship between the mixing time
and the specific gravity of dough (S.G.).
The new foaming agent is compared with the other foaming agents (other company's products).
Consequently, the smallest S.G. is given with the new foaming agent.