Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Characteristics of Sponge Cakes Containing Various Levels of Grifola frondosa Powder

잎새버섯(Grifola frondosa) 분말 첨가가 sponge cake의 품질 특성에 미치는 영향

  • Lee, Jong-Suk (College of Pharmacy, Yeungnam University) ;
  • Kim, Han-Sup (Food Technology and Food Service Industry, Yeungnam University) ;
  • Lee, Yoon-Joo (Food Technology and Food Service Industry, Yeungnam University) ;
  • Jung, In-Chang (Department of Food and Nutrition, Andong National University) ;
  • Bae, Jong-Ho (Department of Confectionery Decoration, Daegu Mirae Collage) ;
  • Lee, Jae-Sung (Food Technology and Food Service Industry, Yeungnam University)
  • 이종숙 (영남대학교 약학대학) ;
  • 김한섭 (영남대학교 식품외식학부) ;
  • 이윤주 (영남대학교 식품외식학부) ;
  • 정인창 (안동대학교 식품영양학과) ;
  • 배종호 (대구미래대학 제과데코레이션과) ;
  • 이재성 (영남대학교 식품외식학부)
  • Published : 2007.08.31
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Abstract

This study was carried out to investigate the quality characteristics of sponge cakes added with Grifola frondosa powder. The specific gravity, viscosity, and dough weigh tended to increase as the ratio of mushroom powder increased. The sponge cake volume, specific volume, baking loss rate, and height had a tendency to decrease according to the addition of mushroom powder. The color of the cake crust and crumb became darker as the amount of mushroom powder increased, and the addition of mushroom powder increased the hardness, gumminess, and brittleness of the cake. Finally, the overall acceptability of the sponge cake was the best when the cake contained 5% mushroom powder.

잎새버섯(Grifola frondosa)의 가루를 이용하여 제과시 반죽의 이화학적 특성에 미치는 영향 및 제과 적성 둥에 미치는 영향에 대하여 조사하였다. 잎새버섯 가루의 일반성분은 수분 8.6%, 탄수화물 36.9%, 조단백질 32.6%, 조지방 1.1%, 조섬유 13.8%, 회 분량은 7.0%이었다. 버섯 가루의 첨가량을 달리하여 스폰지 케이크를 제조한 결과, 첨가량이 증가할수록 반죽의 비중, 점도과 케이크의 무게는 증가하였다. 스폰지 케이크의 부피 및 비용적, 높이는 버섯 가루의 첨가량이 증가함에 따라 감소하였으며, crust와 crumb의 색도는 버섯 가루의 첨가량이 증가함에 따라 점차적으로 감소하였다. 경도, 점성, 부서짐성은 버섯 가루 첨가량이 증가함에 따라 상승한 반면에 응집성과 탄력성은 감소하였다. 관능검사에서는 버섯 가루 첨가량이 증가할수록 외관, 색에서의 선호도는 낮았으나 향, 맛과 종합적인 기호도에서 5% 첨가구가 버섯 분말을 첨가하지 않은 대조구에 비하여 높은 기호도를 나타내었다. 따라서, 스폰지 케이크 배합에는 케이크의 부피, 조직감, 관능검사 결과 5% 첨가가 가장 적합한 것으로 나타났다.

Keywords

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