Culinary science and hospitality research (한국조리학회지)
- Volume 13 Issue 4
- /
- Pages.211-219
- /
- 2007
- /
- 2466-0752(pISSN)
- /
- 2466-1023(eISSN)
Qualitative Characteristics of Sponge Cakes with Addition of Gastrodiae rhizoma Powder
천마 분말을 첨가한 스펀지 케이크의 품질 특성
- Kang, Chang-Soo (Dept. of Hotel Baking Technology, Hyejeon College)
- 강창수 (혜전대학 호텔제과제빵과)
- Published : 2007.12.30
Abstract
The objective of this study was to investigate the influence of adding Gastrodiae rhizoma powder on quality attributes of sponge cake. The cake was made with various Gastrodiae rhizoma powder concentration(0.5%, 1%, and 1.5%) added, and it was stored for 5 days at three different temperatures(5, 15, and