| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a dough for sponge cakes, in particular, for sponge cakes with a high oil content, which hardly causes defoaming during addition of edible oil even without use of emulsifier or gelatinizer; and a massive sponge cake having good texture free from stickiness and excellent in meltability in the mouth and flavor.SOLUTION: A suspension for sponge cakes is used, which includes a milk raw material with a phospholipid content of 2 mass% or more in milk solid content.</p> |
