The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Study on the Characteristics of Yellow Layer Cake with Added Buckwheat Flour

메밀 가루를 첨가한 Yellow Layer Cake의 특성에 관한 연구

  • 신언환 (울산과학대학 호텔조리과)
  • Published : 2007.12.31
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Abstract

The purpose of this study was to investigate the properties of yellow layer cake with added buckwheat flour. The physical properties of the cake flour with added buckwheat flour were tested by RVA, farinogram, and alveogram, and then, after making the yellow layer cake, the samples were analyzed by rheometer. We found that the pasting temperature decreased with the addition of buckwheat flour in the cake flour, but peak viscosity, holding strength, and final viscosity increased. For the farinogram, the flour containing buckwheat showed increases for consistency and water absorption, but stability was decreased. The $P_{max}$ of the alveogram was not consistent according to the addition of buckwheat flour to the cake flour. The L- and G-values showed decreases, but they were not significant. After making the yellow layer cakes with added buckwheat flour, crumb softness was analyzed with storage for 7 days. The hardness and Max. G of the yellow layer cakes with buckwheat flour increased, and the highest values were after 1 day of storage. However, springness decreased with the addition of buckwheat flour as compared to the control, and showed the highest value at 7 days.

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References

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