• 베이커리
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• no.5 s.370
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• pp.42-55
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• 1999

• 베이커리
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• no.3 s.368
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• pp.108-109
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• 1999

• 베이커리
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• no.7 s.408
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• pp.160-160
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• 2002

• 베이커리
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• no.10 s.447
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• pp.100-102
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• 2005

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.62-68
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• 2006

This study evaluated the effect of the substitution of flour with Angelica plant(Bakluncho) powder on the characteristics of batter cake and cookies. The specific volume of batter cake was increased significantly with increasing content of Angelica plant powder, but hardness was decreased slightly. The specific volume of cookies didn't show significant difference, and the width detennined by the water content in the dough was decreased with increasing content of Angelica plant powder. The L value in the crust and crumbs of the cake was significantly the largest value in the control group. The a and b values were the highest in the 5% substituted sample group. The L, a and b values of the cookies also showed the same pattern. According to the sensory evaluation of cakes and cookies, the scores of flavor, color, and texture were raised by the addition of Angelica plant powder. The acceptance tests of cakes and cookies showed a higher overall acceptability than those of the 1% and 3% substituted samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.716-722
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• 2004

This study investigated the quality characteristics of sponge cakes with addition of mushroom (Pleurotus eryngii) powders prepared by different drying methods, hot air (HDMP: hot air dried mushroom powder) and freeze drying (FDMP: freeze dried mushroom powder). The specific gravities, viscosity, height, specific volume, color, texture and sensory evaluation of bread dough containing 3%, 5% and 7% mushroom powders were measured. The specific gravity and viscosity tended to increase according to the addition of mushroom powder. The height and specific volume tended to decrease according to the addition mushroom powder. Substituting mushroom powder for flour also resulted in decreased yellowness and lightness and increased redness of the cake crust. The hardness of cakes containing mushroom powders was higher than tat of control without mushroom powders. The color of cake crust became darker as the amount of mushroom powders increased. The results of sensory evaluation by QDA (quantitative descriptive analysis) to compare two different drying methods showed that overall acceptalility of sponge cakes containing 3% and 5% mushroom power were higher than that of control without mushroom powder.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.871-876
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• 2003

Yellow layer cakes were prepared with flour that was partially substituted with mulberry leaf powder (at the levels of 4, 8, 12, 16 and 20%). Batter viscosity increased with increasing substitution levels while specific gravity decreased. The specific volume of the cake increased as batter viscosity increased, except at 20% substitution. Substituting mulberry leaf powder for flour also resulted in decreased lightness and yellowness and increased redness of the cake crumbs. The volume index and uniformity index were not influenced by the addition of mulberry leaf powder, while the symmetry indexes of cakes with 16% and 20% powder were lower than the control. The hardness of cakes substituted with mulberry leaf powder was lower than that of the control during 10 days of storage. Sensory characteristics, including cell size and cell uniformity, were adversely affected with substitution levels of 16% and 20%. The addition of mulberry leaf powder did not influence softness, but affected moistness significantly.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.216-220
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• 2001

This study was conducted to examine the effect of oxidized cellulose that had been selectively oxidized with TEMPO(2, 2, 6, 6-tetramethyl-1-piperidine oxoammonium ion), NaBr and NaOCl substituting for 10% of the wheat flour in a yellow layer cake formula. Physicochemical and sensory characteristics of a cake containing oxidized cellulose were compared with a control cake and a cake containing non-oxidized cellulose(CNC). The cake sample with oxidized cellulose(COC) had smaller L and a values and greater b value than the control, with a greater cake volume. Results of sensory evaluation showed that grittiness of COC was about the same as that of the control, but weaker than that of CNC, and COC was more moist and less hard than the control. These observations indicated the possibility that the oxidized cellulose could be used as a dietary fiber in a cake without causing detrimental effect on textural characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.403-407
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• 2005

A study was conducted to evaluate the effect of substitution of the flour with Lycium chinense powder on the characteristics of yellow layer cake. Physical properties including specific gravity, specific volume, cake index and color were measured. Also, the hardness change during 6 storage days at 22℃ were measured. Even though the specific gravity of batter decreased significantly with respective addition of 12%, 16% and 20% Lycium chinense powder, the specific volume of cakes did not show difference except the case of 20% addition. The addition of Lycium chinense powder did not influence on cakes' appearance negatively except that of 20% cake. The crust became darker as the level of Lycium chinense powder increased. The crumb color turned into dark orange with addition of Lycium chinense powder, and the intensity became stronger as the level of Lycium chinense powder increased. Both 4% and 8% Lycium chinense powder cakes were scored as same as control in moistness and softness. And they were favored as much as control.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.203-209
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• 2021

The quality characteristics of yellow layer cakes produced by different methods of buckwheat powder addition (0, 10, 20, 30, 40) were investigated. The specific gravity of the dough increased as the amount of buckwheat powder added increased. Regarding the color of the crumb of cake, the L value and b value(yellowness) were lower as the amount of buckwheat powder added increased, but the a value(redness) increased. The cake volume tended to decrease as the amount of buckwheat powder added increased. The cake symmetry index and uniformity index were not significantly different from those of the control group, but the baking loss rate was slightly lower when buckwheat powder was added. The hardness was significantly higher than that of the control as the amount of buckwheat powder added increased. A sensory test showed that the taste had a high score when 20% buckwheat powder was added, and texture and overall acceptance were not significantly different from the control group until 20% buckwheat powder was added. Therefore, when a part of wheat flour is replaced with buckwheat powder to produce a yellow layer cake, it is possible to produce a product with improved cake quality and symbolic characteristics when a buckwheat powder 20% level is added.