@article{oai:k-kentan.repo.nii.ac.jp:00001313,
 author = {小住, フミ子 and 大迫, 康子 and OZUMI, Fumiko and OOSAKO, Yasuko},
 month = {Dec},
 note = {Fukure-gashi, steamed cake using brown sugar, has been populer in Kagoshima. There has not been reported the effect of additives and combination of cake materials on taste and Rheological properties of Fukure-gashi. Fukure-gashi containing various concentration of brown sugar were prepared, and the best tast one was selected as a control. Vinegar were added to control cake as a neutrizer of NaHCO_3,and egg were added to control cake as nutrition and the sensory test and measurement of Rheological properties of cakes were conducted. The following results were obtained. 1) Four different concentrations of brown sugar, 60g, 80g, 100g, and 120g, were mixed with 100g of flour, individually. As the results, it was found that hardness and chewiness of cake were decreased by increasing of brown sugar contents. The best results were obtained from the cake containing 100g of brown sugar in sensory test. 2) Additives were added to Fukure-gashi which contained an equal amount of flour and brown sugar. In sensory test, it was indicated that the cake which was added vinegar as additive had better results than the cake added egg. The results obtained from the measurement of Rheological properties showed that the cake contained egg had high values in hardness, chewiness, elasticity and cohesiveness. However, adhensiveness was not shown in the cake added egg. 3) A slightly lower value in viscosity was found in the cake added vinegar before steaming., 6, KJ00000066235},
 pages = {19--27},
 title = {郷土料理 : ふくれ菓子},
 volume = {41},
 year = {1990},
 yomi = {オズミ, フミコ and オオサコ, ヤスコ}
}