• Title/Summary/Keyword: 케이크

Search Result 696, Processing Time 0.027 seconds

Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder (꽃송이버섯 분말을 첨가한 옐로우 레이어 케이크의 품질특성)

  • Jang, Woo Hyuk;Yoo, Young-Bok;Kim, Byung Hee;Bae, Song-Hwan
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.42 no.12
    • /
    • pp.1988-1993
    • /
    • 2013

  • The aims of this study were to investigate the quality characteristics of yellow layer cake added with Sparassis crispa powder that were abundant in dietary fiber, and also to determine the most suitable amount of added S. crispa powder. Dried powder of S. crispa containing 61.8 g/100 g insoluble dietary fiber was added to the cake batter in Baker's percentage of 1%, 2%, 4%, and 8%. Cake batter containing 1% and 2% S. crispa powder showed similar pH, specific gravity, and viscosity values to the batter without S. crispa powder (control). As the amount of added S. crispa power increased, the volume, specific volume, baking loss, and brightness (for both crust and crumb) of the cake containing the powder tended to decrease. A greater amount of added S. crispa powder resulted in a decrease in hardness, gumminess, and chewiness of the cake containing the powder and also reduced the changes in hardness of the cake during 8 days of storage. The sensory analysis showed that cake containing 2% S. crispa had several desirable kinds of sensory attributes, such as color, flavor, taste, and texture compared to the control; whereas an addition of more than 2% S. crispa deteriorated the sensory quality of the cake. These results suggest that the most suitable amount of added S. crispa powder for preparing yellow layer cake was 2% in Baker's percentage.

  • https://doi.org/10.3746/jkfn.2013.42.12.1988 인용 PDF KSCI

A study for High Efficiency Dewatering of Sludge Contained Fine Particles (미세입자(微細粒子)를 함유(含有)한 슬러지의 고효율(高效率) 탈수(脫水) 연구)

  • Lee, Jung-Eun;Lee, Jae-Keun
    • Resources Recycling
    • /
    • v.15 no.4 s.72
    • /
    • pp.36-43
    • /
    • 2006

  • There was some difficulty dewatering properties due to small porosity diameter of cake, when pigment sludge contained fine particle was formed by cake under the dewatering. It was difficult to dewater the sludge with fine particles with the conventional mechanical dewatering method. This study was to improve the dewatering rate as discharging the water from porosity of cake easily, supplying the low heat to the cake layer. Thermal dewatering equipment of piston type to keep up constant temperature on the cake was set up and relative experiment was conducted for sludge of 200 g with fine pigment particle. As test results. filtration of 176.8 g, cake weight of 19.4 g, cake thickness of 4.2 mm was measured, and it was analyzed that the water content of cake was 47 wt% and dewatering velocity, which moaned the residual d교 sloid amount per dewatering area, was $2.1DS\;m^{2}{\cdot}cycle$. This results showed that filtration increased, cake weight and thickness decreased and dewatering velocity increased against mechanical dewatering method. And water content of cake decreased about 30%, so the result which dewatering rate improved was drew generally. The reason is that the inner vapor pressure working at the cake porosity increased as applying the low heat to the cake layer, which lead to discharge the water from porosity easily. Therefore, this study was estimated by the useful technology for sludge reduction.

  • PDF KSCI