Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effects of Maesil Extract on the Quality Characteristics of Yellow Layer Cake(II) - Quality Characteristics of Cake -

매실 엑기스 첨가가 Yellow Layer Cake의 품질 특성에 미치는 영향(II) - 케이크의 품질 특성 -

  • Nam, Yoon-Joo (Dept. of Nutrition and Culinary Science, Hankyong National University) ;
  • Hwang, Seong-Yun (Dept. of Food Biotechnology, Hankyong National University) ;
  • Kang, Kun-Og (Dept. of Nutrition and Culinary Science, Hankyong National University)
  • 남윤주 (국립한경대학교 영양조리과학과) ;
  • 황성연 (국립한경대학교 식품생물공학과) ;
  • 강근옥 (국립한경대학교 영양조리과학과)
  • Published : 2008.10.31
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Abstract

The principal objective of this study was to assess the effects of maesil extract on yellow layer cake made with medium and cake flour. After making yellow layer cakes with maesil extract, water activity, hardness, Max G, springiness and crumb color were evaluated. During storage, the Aw of the yellow layer cakes prepared with maesil extract did not retain its consistency. The hardness, Max. G. and springiness of the yellow layer cakes prepared with maesil extract were all lower than that of the controls. With regard to the color of the yellow layer cakes, the L values were reduced, but the a and b values were increased with the addition of maesil extract. The micrographs of the yellow layer cakes prepared with maesil extract evidenced slightly higher porosity than was observed in the controls. This meant that the cake batter prepared with maesil extract could be used to create yellow layer cake with good volume and good quality.

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