죽엽을 이용한 Yellow Layer Cake의 특성에 관한 연구

A Study on the Characteristics of Yellow Layer Cake Made with Bamboo Leaf Powder

  • 송영숙 (한경대학교 식품생물공학과) ;
  • 황성연 (한경대학교 식품생물공학과)
  • Song, Young-Suk (Dept. of Food Biotechnology, Hankyong National University) ;
  • Hwang, Seong-Yun (Dept. of Food Biotechnology, Hankyong National University)
  • 발행 : 2007.06.30

초록

The purpose of this study was to investigate the properties of yellow layer cake made with bamboo leaf powder. Physical properties of the medium and cake flour with bamboo leaf powder were tested by falling number, farinogram, alveogram and after making yellow layer cake, which were tested by rheometer and water activity etc. We found that falling numbers increased with addition of bamboo leaf powder and adding bamboo leaf powder to the flour decreased peak viscosity, holding strength, final viscosity etc. The p value of the alveogram increased for the flour containing bamboo leaf powder increased, but development time and stability decreased. The water activity of the yellow layer cakes made with bamboo leaf powder decreased during storage, but they did not show significant differences. The results of the sensory test showed that the 3% of addition of bamboo leaf powder had the best scores.

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