• Title/Summary/Keyword: 대체식품

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Quality of Sponge Cakes Incorporated with Yacon Powder (야콘 스펀지 케이크의 품질 특성)

  • Lee, Jun Ho;Son, Seok Min
    • Food Engineering Progress
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    • v.15 no.3
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    • pp.269-275
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    • 2011

  • The baking performance of yacon powder as a value-added food ingredient was investigated in a model system of sponge cakes. Yacon powder was incorporated into cake batter at 5 levels (0, 10, 20, and 30%, w/w) by replacing equivalent amount of wheat flour. The specific gravity of batter increased significantly while pH decreased significantly with the increase in yacon powder content (p < 0.05). The specific volume and moisture content of sponge cakes decreased while baking loss increased (p < 0.05). Volume of the cakes decreased with higher amount of yacon powder in the formulation as indicated by the decrease in the volume index. The symmetry index was not affected by the amount of yacon powder in the formulation (p > 0.05). Sponge cakes became darker and firmer with increase in yacon powder content (p < 0.05). Finally, the consumer acceptance test indicated that incorporation of yacon powder up to 20% in the formulation of sponge cakes did not significantly influence the consumers' overall acceptability.

  • KSCI

쌀 및 밀 복합분의 물리적 성질 및 제빵시험

  • 이춘영;김성곤;피이마스톤
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • 2003.10a
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    • pp.220.2-220
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    • 2003

  • 밀가루에 멥살(밀양 23호) 또는 통일찹쌀 가루를 10, 20 및 30% 대체한 복합분의 물리적 성질 및 제빵 적성을 검토하였다. 밀-밀양 복합분은 밀-찹쌀 복합분보다 높은 점도를 보였다. 복합분의 파리 노그라프 안정성은 밀가루 보다 짧았으나 최적 반죽 발전 시간은 비슷하였다. 제빵 적성은 밀-밀양복합분이 다소 좋은 결과를 보였고 대체로 쌀가루(멥쌀 또는 찹살)를 20%수준까지는 대체할 수 있을 것으로 보인다. 10% 수준으로는 밀가루 빵에 크게 손색이 없는 제품이 가능하였다.

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