• 베이커리
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• no.3 s.320
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• pp.40-48
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• 1995

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.923-929
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• 2006

Sponge cakes were prepared by replacing wheat flour with rice flour ranging from 10-40% and their physico-chemical, textural and sensory properties were examined. Rice flour addition decreased the moisture content and increased the total sugar and protein contents of the sponge cake. The viscosity and specific volume of batter increased with rice flour addition. 'L' values of crumb of sponge cakes with 20% or more rice flour were lower, whereas corresponding 'a' values were higher than those of the control. Textural hardness was increased, and textural cohesiveness and springiness were decreased with the addition of 30% or 40% rice flour. perceived that sponge cake with 20% or more rice flour had a weaker sweet flavor than the others. With the addition of 30% or 40% rice flour, sponge cake showed a stronger roasted and weaker greasy flavor, and less softness and cohesiveness than the other sponge cakes. The sensory did not find my significant difference in overall acceptability between the control and rice flour-added sponge cakes. Therefore, wheat flour could be replaced by rice flour up to 40% without reducing acceptability.

• Korean Chemical Engineering Research
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• v.43 no.6
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• pp.696-703
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• 2005

The definition of cake is not established for cake filtration, and especially the definition was impossible for the filtration of the floc already sedimented. The definition is proposed with the experimental method named 'filtration-permeation'. The limit of water content which can be achieved with cake filtration of floc was established with the definition of cake. The expression operation of which the purpose is to reduce the water content of pre-formed filter cake is calculated with our 'unified theory on solid-liquid separation' and compared with the experimental results. The importance of expression is analyzed by the calculated whole procedure of cake filtration and expression. The method determining the most effective operational conditions of filter press including the cake discharge and washing time is proposed.

• 베이커리
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• no.11 s.448
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• pp.60-74
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• 2005

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.530-536
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• 2007

In this study, rice flour sponge cakes were prepared by replacing 50% of the sucrose with oligosaccharides. Isomaltooligosaccharide and fructooligosaccharide were used as the oligosaccharides. The effects of oligosaccharides on the physical, textural and sensory properties of the cakes were then examined. The oligosaccharides increased batter viscosity and decreased batter specific gravity and baking loss. The moisture content, specific loaf volume and loaf volume index of the cake increased by replacing 50% of the sucrose with oligosaccharides. Internal and exterior color determinations showed that the 'L' value of the sponge cake with oligosaccharides was lower than that of the control, indicating a darker crust and crumb with the oligosaccharide substitution. Decreases in textual hardness, chewiness, and brittleness occurred with the oligosaccharides. Sensory panels perceived that the oilgosaccharide darkened the crust of the rice flour sponge cake and the panelists rated the cakes with the oilgosaccharide substitutions as sweeter, softer and more moist. The rice flour sponge cakes with isomaltooligosaccharides had a significantly higher acceptability then the others.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.87-87
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• 2003

본 연구는 스폰지 케이크 제조시 단호박 가루를 달리하여 첨가하였을 때 스폰지 케이크의 맛과 저장성에 미치는 영향을 알아보고 최적 첨가량을 찾아 건강 케이크로써의 이용가능성을 알아보고자 하였다. 단호박 가루는 단호박을 동결 건조하여 마쇄하여 사용하였고 밀가루의 양에 대한 단호박 가루의 첨가량을 0, 10, 20, 30, 40%(w/w)로 하여 스폰지 케이크를 만들었다. 스폰지 케이크는 온도 2$0^{\circ}C$, 습도 78%에서 3일간 저장하면서 관능적 특성과 같은 조건에서 4일간 저장하면서 총균수의 특성을 알아보았다. (중략)

• 베이커리
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• no.6 s.371
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• pp.67-75
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• 1999

• 베이커리
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• no.8 s.373
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• pp.96-99
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• 1999

• 베이커리
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• no.2 s.379
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• pp.90-93
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• 2000

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1453-1459
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• 2016

Yacon syrup, which contains fructooligosaccharides (FOS), was used as a substitute for sugar to make functional healthy sponge cake. Regarding characteristics of sponge cake with various yacon syrup concentrations, height and volume decreased while moisture content increased with increasing yacon syrup concentration. Sponge cake with increasing yacon syrup content showed a greater green-yellowish color. Springiness, cohesiveness, hardness, and brittleness decreased with increasing yacon syrup concentration. Hardness values of cakes made with 100% sugar (YS 0) and yacon syrup substitute for 10% sugar (YS 10) were not significantly different. Overall acceptance of sponge cake decreased with increasing yacon syrup content, whereas those of YS 0 and YS 10 were not significantly different. For storage period, moisture content of sponge cake with increasing yacon syrup concentration decreased during storage, whereas the decreasing moisture content was less than that of YS 0. The color of sponge cake with various yacon syrup concentrations did not change significantly during storage. Springiness and cohesiveness decreased during storage. Hardness increased with storage period, whereas that of sponge cake made with yacon syrup was lower than that of YS 0. In conclusion, sponge cake made with YS 10 is the best to make sponge cake with high consumer acceptance, reduced sugar content, and FOS.