• Culinary science and hospitality research
• /
• v.4
• /
• pp.225-248
• /
• 1998

The purpose of this study is to examine the change of the shape of sponge cake in proportion to the raw material mixture and the degree of dough. It is examined that the measures of the degree of dough in proportion to the material mixture, and the sense examination and measure of moisture with this sponge cake. The test results indicate that 50% sponge cake is most soft among the ratio of other material mixtures, and sponge cake is more soft as the degree of dough is lower. Therefore, the shape of sponge cake is greatly changed in proportion to the mixture of materials and the degree of dough.

• Journal of Dairy Science and Biotechnology
• /
• v.14 no.1
• /
• pp.85-95
• /
• 1996

This study was conducted to obtain basic data about the effect of Lactobacillus delbruckii on the quality and preservability of the bread during bread making. The parameters measured to investigate the bread quality were water content, water activity, pH, hardness, shelf life and sensory evaluation. The results obtained were as follows : 1. During the storage period, moisture evaporated faster in normal bread than the sourdough bread(10, 30, 50%). 2. Normal bread showed 0.94 and sourdough bread resulted from 0.94 to 0.96 in water activity, 3. The concentration rate of sourdough and different dough method resulted in significantly difference value of pH in bread. As the sourdough concentration rate increased the pH changed from 5.5 to 4.5 in sponge dough method. However, the sourdough concentration rate increased, the pH dropped from 5.4 to 4.8 in the bread which made by straight dough method. 4. The normal bread showed tough texture than the sourdough bread as the storage period is extended. 5. As the ratio of sourdough increased, the pH became lower and the production of the off fiavor, the growth of mold delayed for one or two days when stored at 30$^{\circ}$C. 6. The bread with sourdough resulted in higher score than the normal bread by sensory evaluation. 7, The bread with 30% sourdough by straight dough method showed the highest score and the bread with 10% sour dough by sponge dough method resulted in the highest score by sensory evaluation.

• The Korean Journal of Food And Nutrition
• /
• v.9 no.4
• /
• pp.509-515
• /
• 1996

The effects of sour liquid ferments with lactic acid bacteria on the baking properties and qualities of White Pan Bread were studied. The mixed culture of Lactobacillus brevis and Lactobacillus plantarum had higher acid equivalents and lower pH-values than single or mixed culture of other lactic acid bacteria which had been used for traditional sour dough bread. Optimum conditions of the incubation of lactic acid bacteria, which are incubation temperature time and culture medium compositions for lactic fermentation, were also investigated to find out optimum activity for good bread making. The mixed culture of L. brevis and l. plantarum incubated for 24 hours at 3$0^{\circ}C$ had the most optimum activity for bread manufacturing process and the qualities of the products. The addition of sour liquid ferments to the sponge dough effected on fermentation activity of the sponge dough to lower the level of pH to 4.64 and to produce more total titratable acidity(TTA) of 0.545, whereas conventional sponge dough bread had 0.46% of TTA. On comparison with control bread, the bread made with sour liquid ferments was found to have better specific volume, taste, symmetry, especially, organoleptic characteristics due to lactic acid, acetic acid and amino acid produced by lactic acid bacteria. Sour dough bread with liquid ferment was considered to be more effective to the inhibition of staling during storage for 6 days at $25^{\circ}C$ and to have longer shelf-than control.

• The Korean Journal of Food And Nutrition
• /
• v.14 no.4
• /
• pp.317-321
• /
• 2001

Sweet dough bread is made by using sponge & dough method with the sweet dough formula which consists of wheat gluten and baking powder. The effect of wheat gluten and baking powder to the bread has been studied after the dough frozen, stored, thawed, fermented. and baked. The bread quality has been evaluated by measuring the product volute and also by the sensory evaluation after baking. When 4% of wheat gluten and 4% of baking powder were added into the dough. the bread has a larger volume than that of 2% wheat gluten and 2% baking powder in volume. However. wheat gluten shows better result than baking powder in terms of volume. In sensory evaluation, the bread has higher score when 2% of wheat gluten and 2% of baking powder were added into the dough than that of 4% wheat gluten and 4% baking powder. Consequently, breads show better result when 2% wheat gluten and 2% baking powder were added into the dough than that of 4% wheat gluten and 4% baking powder.

• Korean journal of food and cookery science
• /
• v.32 no.6
• /
• pp.696-703
• /
• 2016

Purpose: This study investigated quality characteristics and retarding retrogradation of sponge cake added beetroot powder. Methods: Sponge cakes were prepared using 0%, 2%, 4%, 6%, and 8% of beetroot powder. The specific capacity, baking loss, and dough yield were calculated. Moisture content and pH were also measured. Color values were assessed using a color measurement spectrophotometer. The retarding retrogradation was calculated employing the Avrami equation. Results: The specific capacity increased in parallel to the addition of beetroot powder's elevation, but baking loss significantly decreased. The dough yield was high in 6% and 8% additions however moisture content did not differ. The pH was increased in 0-4% additions. L and b-values significantly decreased according to the level of beetroot powder. For retarding retrogradation, a 4% addition had the effect of delaying the sponge cake's staling. Conclusion: These results suggested that the beetroot can be considered a good material to improve the quality characteristics, sensory properties, and after the addition of 4% of beetroot powder was able to delay staling. Therefore, so it is assumed to improve the sponge cake shelf life.

• Culinary science and hospitality research
• /
• v.23 no.3
• /
• pp.207-215
• /
• 2017

The study produced a functional sponge cake added with 0~20% proportion of excellently functional flaxseed powder aimed at obtaining basic data for the possibility to develop new products through a physiochemical properties assessment and a sensual assessment of the product. The water content was the lowest in the control, at 27.63%, and the 5~20% water content following the increase in added flaxseed powder failed to display a significant difference (p<0.05). The pH of the dough was 6.77~6.44, and displayed a significant difference according to the added amount of flaxseed powder (p<0.05). The specific weight of the dough appeared to be 0.40~0.51, and displayed a significant increase according to the added amount of flaxseed powder. The DPPH radical scavenging activity of the sponge cake added with flaxseed powder was 12.8%, and the plot added with flaxseed powder displayed a significantly higher percentage of 22.34~55.57% than the control plot. Crumb color change had increased values for value a and value b, and a significantly decreased L value. Texture significantly increased according to the increase in hardness, gumminess, chewiness, and cohesiveness, while springiness significantly decreased. Sensual assessment displayed a high preference for the 10% flaxseed powder additive plot in all items including appearance, taste, color, flaror, softness, and overall acceptability. The assessment of physiochemical properties and sensuality of the sponge cake added with flaxseed powder revealed that 10% flaxseed powder is suitable as the optimum proportion.

• Culinary science and hospitality research
• /
• v.7 no.1
• /
• pp.91-105
• /
• 2001

Chou-cream bread and Red bean paste bread were made by sponge & dough method with the sweet dough formula. The bread quality was studied by the measurements of the temperature variation, the fermentation level of frozen dough in the special condition(dough conditioner of 5$^{\circ}C$, 10$^{\circ}C$, 15$^{\circ}C$, 20$^{\circ}C$ and 30$^{\circ}C$), the product volume and thesensory evaluation with frozen dough thawed, fermented and baked. When thawing temperature was low, the core temperature of frozen dough increased slowly and the time for thawing and fermentationwas long. In thawing and fermentation, the core temperature of Red bean paste dough increased faster than that of Chou-cream dough. When the thawing conditions of dough conditioner(retarder) were 20$^{\circ}C$ and 30$^{\circ}C$, the level of total time decrease for thawing and fermentation was 55 and 86 min in Chou-cream dough and 62 and 90 min in Red bean paste dough respectively in comparison to dough conditioner of 5$^{\circ}C$. In volume of baked products, they showed no significant difference for three weeks of storage, but slight difference for four weeks of storage. The result was that Chou-cream bread was larger than Red bean paste bread in the decrease of volume. In sensory evaluation, the bread quality became low according to the time. When stored for four weeks in the freezer, significant differences were found in Chou-cream vread, but slight difference appeared in Red bean paste bread. The research identified that Red bean paste dough was more effective in manufacturing time than that of Chou-cream dough, when thawing temperature was high, and if frozen dough was thawed in the retarder of lower than 20$^{\circ}C$, the bread quality in terms of volume and sensory evaluation had no significant difference in comparison to the none-freezing Red bean paste bread.

• Korean journal of food and cookery science
• /
• v.31 no.5
• /
• pp.642-651
• /
• 2015

Asparagus, which was known to be a good source of dietary fiber and vitamins, has been reported to possess various medical actions such as antioxidant and blood pressure regulating effects. In order to examine the quality and antioxidant characteristics of asparagus, asparagus sponge cakes were prepared with different ratios of freeze dried asparagus powder (0%, 2%, 4%, 6%, 8%, w/w) in this study. With the increase of asparagus powder content in the sponge cakes, the specific gravity and baking loss increased while the dough yield decreased significantly. The moisture contents of the sponge cakes were not significantly different between the control and the cakes prepared with asparagus powder. The pH of the sponge cakes decreased significantly with increased amounts of asparagus powder. Furthermore, the pH of the sponge cake containing 8% asparagus powder was the lowest at 7.49. With the increase of asparagus powder content in the sponge cakes, lightness (L) and redness (a) decreased, whereas yellowness (b) increased. In texture analysis, the hardness and chewiness of the sponge cakes increased as the asparagus powder content increased, while the cohesiveness of the sponge cakes with asparagus powder decreased. Both total polyphenol content and DPPH (1,1-diphenyl-2-picryl hydrazyl) radical scavenging activity increased significantly with increased levels of asparagus powder content in the sponge cakes. In a sensory evaluation using a scale of 1-7, the sponge cake containing 8% asparagus powder had the lowest sensory preference scores. Therefore, the results of this study suggest that sponge cake prepared with 6% asparagus powder is the most appropriate product for quality characteristics.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.3
• /
• pp.434-441
• /
• 2015

To develop dough methods for improving bread making properties of Korean wheat flour, straight dough methods (SDM) and dough and sponge methods (DSM) were applied. The bread making properties such as weight of bread, specific volume, baking loss, crumb color, and texture were analyzed. In comparison of flour properties between Korean wheat flour and imported wheat flour by Farinograph, Korean wheat flour showed less gluten network form ability than imported wheat flour. The dough making method affected bread quality such as weight of bread, specific volume, and baking loss. SDM had a more desirable effect on bread quality. Crumb color was lighter in bread made with Korean wheat flour compared to imported wheat flour, whereas dough making method did not affect crumb color. In consumer acceptance analysis, bread made by DSM showed higher consumer acceptance than that made by SDM. Regarding physicochemical changes during storage, bread made by SDM using Korean wheat flour showed higher chewiness, brittleness, and hardness than that made by imported wheat flour. However, bread made by DSM showed similar chewiness as bread made by SDM using imported wheat flour. The bread making properties of bread made by DSM is improved versus that of bread made with Korean wheat flour.

• Korean Journal of Food Science and Technology
• /
• v.37 no.1
• /
• pp.55-60
• /
• 2005

Frozen dough made by sponge and dough method using sweet dough formula was quickly frozen at $-40^{\circ}C$ and stored for 8 weeks at $-20^{\circ}C$. Effects of vital wheat gluten on number of yeast cells, bread volume, specific loaf volume, hardness, and sensory properties of bread were investigated. Dough added with 4% vital wheat gluten showed higher yeast cell survival rate during freeze storage and larger specific loaf volume than other doughs. Hardness value increased with increasing amount of vital wheat gluten added, whereas, in frozen dough stored more than 4 weeks, dough added with 2% vital wheat gluten showed lower hardness value than others. Bread made with 4% vital wheat gluten showed highest sensory score.