Details

Autor(en) / Beteiligte

• Sawamura, Shin-ichi
• Ichitani, Masaki
• Ikeda, Hiroko
• Sonoda, Junko

Titel

Foaming Property and Foam Diameter of Matcha Varies with Particle Size

Ist Teil von

• Nippon Shokuhin Kagaku Kogaku Kaishi, 2012/03/15, Vol.59(3), pp.109-114

Ort / Verlag

Japanese Society for Food Science and Technology

Erscheinungsjahr

2012

Quelle

EZB Electronic Journals Library

Beschreibungen/Notizen

• Foam produced using matcha is of great interest because it comprises gas and liquid forms, as well as a solid form. We investigated the foaming properties and foam stability of foam produced from matcha and measured the median diameter of the foam in terms of particle size. The results show that the foaming property is derived from conjoining of the matcha soluble ingredients and the matcha fine particles. Foam stability did not appear to be affected by differences in particle size or matcha concentration. However, the soluble ingredients did contribute to foam stability. The median diameter of foam did not change with the milling method or particle size of the matcha. Thus, the matcha particles localized along the foam membrane.