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대촌호구,정현숙,지미유기,고하릉자 한국조리과학회 1991 한국식품조리과학회지 Vol.7 No.3
Castera is a favorite food which is well known to the general public made by egg, sugar and wheat flour. This study is carried out in order to investigate to the physical properties of castera. The results are summarized as follows: 1) As a result of the sensory evaluation for castera with 19 kinds of material in KyuShu on the market, it could be classified into 3 types: A) high grade (Castera), C) low grade (Sponge cake), and B) midium grade (Something middle of those). 2) In the texturometer measurement for castera, hardness of A type was highest, B and C are 22∼35% lower than A type, while cohesiveness and springiness are not significantly different. 3) In the creep test, 3 types are all the 6-element Voigt model, consisting of Hookean body, Newtonian body and two sets of Voigt body. Eo of A type is 13∼36% higher than other types, it tends to the same result of hardness. The parts of retardation strain of A type are 21∼41% lower than B type, 8∼13% higher than C type, respectively. 4) About the day change of castera of A type, mechanical model is not changed.
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