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| DS-100A has excellent foaming ability. We developed the new foaming agent for cakes, making use of the foaming ability Characteristics of the New Foaming Agent 1. Keeps the cake's natural flavor 2. Gives a smooth and good texture 3. Makes stable cakes through high foaming ability 4. Makes a variety of cakes that are highly oil-proof |
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| Measurement Condition of Viskograph 1) 10% wheat starch solution: 400g 2) new foaming agent 2g 3) usual foaming agent 2g 4) 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 flour starch. 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. |
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| These photos show the cross section of the cake using electron
microscopy. Many spheroidal starch grains remain in the cross section of the cake with the new foaming agent. (Upper photo: with new foaming agent Lower: with usual foaming agent) |
 (Photo
1) with foaming agent (×350)  (Photo
2) with usual foaming (×350) |
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| 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. |
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| These photos show the cross section of the cake using an
electron microscopy. With the new foaming agent the cake's cell is thinner. (upper photo: with new foaming agent Lower photo: emulsion type foaming agent) |
 (photo
1) with new foaming agent (×200)  (photo
2)with emulsion type foaming agent (×200) |
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| 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 companie's products). Consequently, the smallest S.G. is given with the new foaming agent. |
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