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

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of the Steamed Cake Containing Rice Flour

쌀가루를 첨가한 찜 케이크의 품질 특성

  • Song, Young-Kwang (Rouen Bakery) ;
  • Hwang, Seong-Yun (Dept. of Food Biotechnology, Hankyong National University) ;
  • Qu, Li Jie (Dept. of Nutrition and Culinary Science, Hankyong National University) ;
  • Kang, Kun-Og (Dept. of Nutrition and Culinary Science, Hankyong National University)
  • 송영광 (후앙과자점) ;
  • 황성연 (국립한경대학교 식품생물공학과) ;
  • 곡려걸 (국립한경대학교 영양조리과학과) ;
  • 강근옥 (국립한경대학교 영양조리과학과)
  • Received : 2012.10.17
  • Accepted : 2012.12.11
  • Published : 2012.12.31
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Abstract

This study was conducted to test the characteristics of dough made with rice flour for preparation of steamed cakes containing rice flour. We used a RVA (Rapid Visco Analyser), farinogram and alveogram to analyze cake flour and mixed powder containing 10, 20, and 30% rice flour for the water activity, texture, and, color changes after different storage periods. We found that rice flour inhibited starch aging, and that gluten free rice flour made the cakes more delicate. However, steamed cakes containing rice flour were harder than wheat cakes during storage. Because the cake was steamed, it had more moisture and was softer than cakes baked in an oven. The steamed cake prepared with rice flour became brighter than the control. The results of the consumer acceptance test and sensory characteristics showed that the steamed cake containing 20% rice flour obtained the highest score, indicating that this is the most appropriate level for making steamed cakes.

Keywords

References

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