| 摘要 |
PROBLEM TO BE SOLVED: To provide dough for sponge cake, in particular for sponge cake with high oil content, the dough hardly causing defoaming when adding edible oil even without using emulsifier or gelatinizer, and also to provide sponge cake having risen well with a non-sticky palate feeling and excellent in flavor and meltability in the mouth.SOLUTION: A sponge cake conditioner satisfies the following (A) and (B): (A) using an aqueous solution containing milk protein and phospholipid derived from milk, with 1 to 15 pts.mass milk protein based on 1 pt.mass phospholipid derived from milk; and (B) having pH of 2.5 to 6.4.SELECTED DRAWING: None |
