• Korean Journal of Food Science and Technology
• /
• v.34 no.1
• /
• pp.51-56
• /
• 2002

This study was carried out to investigate the effect of rheological and sensory characteristics of the low-calorie layer cake. It was made with different levels of hydrolyzed oat flour based on the weight of shortening. The specific gravity of cake batter by increasing of hydrolyzed oat flour was decreased. The viscosity, however, was increased. The microstructures of cake crumb observed by the scanning electron microscope showed the decreased number/size of air cells, and the fat particles were also decreased. The texture profile analysis showed statistically significant differences according to the different levels of hydrolyzed oat flour based on the weight of shortening. The hardness, gumminess, and chewiness gradually declined by the increasing hydrolyzed oat flour level while springiness, cohesiveness, and resilience increased. Although taste, texture, and flavor decreased by the addition of hydrolyzed oat flour, it was increased in the appearance, color, and overall preference of the layer cake. Taken together, our results suggest that a 45% addition of hydrolyzed oat flour could be the best replacer for the low-calorie layer cake.

• Journal of Korean Society of Water and Wastewater
• /
• v.17 no.4
• /
• pp.519-527
• /
• 2003

Cake layer in crossflow microfiltration(CFMF) can be reduced by coagulation, enhancing membrane flux. This is because enlarging particle size by coagulation increases shear-induced diffusivity and the back-transport of rejected particles. However it is known that the enlarged particles are disaggregated by the shear force of the pump while passing through it. This study is to look at the disaggregation in relation with cake layer reducation. Kaolin and polysulfon hollow fiber microfilter are used for experiment. The reduction of cake resistance by coagulation is observed in a range of 17% to 53% at the various coagulation conditions. The particle size analysis results of the experiments show that aggregated particles in feed are completely disaggregated by pump but re-aggregation of particles occurs in membrane. This suggestes that the re-aggregation of particles is critical to cake reduction and flux enhancement, since the aggregated particles are completely broken. The mechanisms for re-aggregation in membrane are the same with those for coagulation in feed tank. Charge neutralization is better for CCFMF than sweep flocculation although it has two drawbacks in operation.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.3
• /
• pp.520-529
• /
• 1994

High-ratio cakes made from the formulas with more sugar (140% based on flour weight) than flour have come to be preferred recently. To produced good light cake structure, cake batter must retain the many finely divided gas bubbles formed during mixing . Thermal setting of cake structure is mainly caused by starch gelatinization . The formula controls the temperature at which the cake batter changes from a fluid to a solid. Especially, the relatively large amount of sugar used in the formula delays gelatinization, so that air bubbles can be properly expanded by carbon dioxide gas and water vapor before the cake sets. To get a non collapsing high ratio cake structure after baking , the proper degree of gelatinization of the starch granule, the control of gelatinization temperature, and sufficient gel strength ar all important. The role of ingredients (flour , sugar, proteins, chemical leavening agents, water shortening , and emulsifiers) is reviewed with relation to the formation of satisfactory cake structure.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.2
• /
• pp.311-314
• /
• 2003

As a research on the practical approaches of gamma irradiation for the reduction of egg allergy, cakes including gamma-irradiated egg white were manufactured, and rheological characteristics and sensory qualities of the cakes were evaluated. Egg white was separated from whole egg and then gamma-irradiated with the absorbed dose of 10 or 20 kGy White layer cake, pound cake and sponge cake were made with irradiated egg white and used to the subsequent experiments. Firmness of all samples containing irradiated egg white was higher than that of control. Retrogradation of pound and sponge cakes containing irradiated egg white was delayed, and the result showed that the usage of irradiated egg white was better at the point of rheological storage ability. Effects of irradiated egg white on the sensory quality were different depending onto the properties of each product. Radiation off-odor was observed in the a11 samples containing irradiated egg white. To maintain the sensory Qualify, adequate methods such as masking effects should be developed during manufacture.

• Korean journal of food and cookery science
• /
• v.22 no.4 s.94
• /
• pp.468-476
• /
• 2006

The objectives of this study were to determine the antioxidant and cytotoxic activities of Zelkova leaf extract and the sensory and textural characteristics of Zelkova leaf rice cake. The ethyl acetate layer of Zelkova leaf extract showed the most effective DPPH radical and superoxide anion scavenging activities. The residual layer of Zelkova leaf extract exhibited potent cytotoxicity against the HeLa cell line. In the sensory evaluation, the color and taste of Zelkova leaf rice cakes were not significantly different. Zelkova leaf rice cakes with 20%(5.18), 25%(4.94) and 30%(4.88) added Zelkova leaves showed higher overall acceptability than 0%(4.06) added Zelkova leaves. In the textural analysis, the hardness of the Zelkova leaf rice cake increased slowly with increasing leaf content during 3 day storage. The cohesiveness of 25% and 30% Zelkova leaf rice cakes showed no variation with storage time but that of 0% Zelkova leaf rice cakes decreased with increasing storage period. The 'L' value of Zelkova leaf rice cake decreased with increasing leaf content while the 'a' value of 0% Zelkova leaf rice cake was lower than that of 20%, 25% and 30% Zelkova leaf rice cakes.

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

• Water Engineering Research
• /
• v.1 no.2
• /
• pp.119-127
• /
• 2000

In the process of crossflow microfiltration, a deposit of cake layer tends to form on the membrane, which usually controls the performance of filtration. It is found, however, that there exist a condition under which no deposit of cake layer is made. This condition is called the sub-critical flux condition, and the critical flux here means a flux below which a decline of flux with time due to the deposit of cake layer does not occur. In order to study the characteristics of the critical flux, a numerical model is developed to predict the critical flux condition, and is verified with experimental results. For development of the model, the concept of effective particle diameter is introduced to find a representative size of various particles in relation to diffusive properties of particles. The model is found to be in good match with the experimental results. The findings from the use of the model include that the critical flux condition is determined by the effective particle diameter and the ratio of initial permeate flux to crossflow velocity.

• Journal of the Korean Society of Industry Convergence
• /
• v.1 no.1
• /
• pp.51-58
• /
• 1998

This study was carried out to investigate the leaching characteristics by the landfill of solidified sludge. pH of leachate was 3.7 - 5.8 and 8.0 - 10.4 in each column using sand as a top-soil layer on filled municipal waste and solidified cake. $NH_3$-N in leachate was increasing in the each column using sand as a top-soil layer on filled dewatered sludge and solidified cake, but decreasing in the each column using sand and solidified cake by top-soil layer on filled municipal waste. Also the concentration of $NO_3$-N was on the way of stabilizing but was difficult to find any tendency until now. Zn and Mn in leachates were the highest in the column filled with the solidified sludge, Cr, Pb and Cd were low concentration at each column.

• Food Quality and Culture
• /
• v.3 no.2
• /
• pp.49-52
• /
• 2009

In the making of yellow layer cake, shortening was replaced with olive oil at levels of 25, 50, 75, and 100%. The hunter values of L and b showed that the crumb colors of the cakes with 50 and 75% olive oil were significantly different from that of the control. Both 50 and 75% olive cakes showed a higher specific gravity of batters, and lower specific volume of cakes, than the control. Cakes with 50 and 75% olive oil were less hard than the control during 3 days' storage at $22^{\circ}C$. Sensory evaluation showed that their characteristics-cell uniformity, crumb color, taste, softness, and moistness-were not influenced by the replacement of shortening with olive oil. And same as above for overall acceptance.