Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Effects of Maesil Extract on the Quality Characteristics of Yellow Layer Cake(I) - Rheology Characteristics of Cake Batter -

매실 엑기스 첨가가 Yellow Layer Cake의 품질 특성에 미치는 영향(I) - 케이크 반죽의 리올로지 특성 -

  • Choi, Bong-Soon (Dept. of Food Service Culinary & Management, Kyonggi University) ;
  • Nam, Yoon-Joo (Dept. of Nutrition and Culinary Science, Hankyong National University) ;
  • Hwang, Seong-Yun (Dept. of Food Biotechnology, Hankyong National University) ;
  • Kang, Kun-Og (Dept. of Nutrition and Culinary Science, Hankyong National University)
  • 최봉순 (경기대학교 외식조리관리학과) ;
  • 남윤주 (국립한경대학교 영양조리과학과) ;
  • 황성연 (국립한경대학교 식품생물공학과) ;
  • 강근옥 (국립한경대학교 영양조리과학과)
  • Published : 2008.08.31
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Abstract

This study was conducted in order to investigate the effects of maesil extract on medium and cake flour using the falling number and RVA tests, as well as farinography, and alveography. The maesil extract were added on the medium and cake flour bases, 3% and 5% each. The falling numbers of the medium and cake flour with maesil extract were increased due to alteration of the protein in the flour. Analysis of the RVA characteristics showed that the addition of maesil extract did not have a significant effect on the initial pasting temperature. Peak viscosity, holding strength, final viscosity, and the breakdown and setback values of the medium flour were not consistent, but those of the cake flour decreased. Farinography demonstrated that the addition of maesil extract decreased water absorption and improved the stability of the medium and cake flour. The characteristics of the alveogram showed that the addition of maesil extract increased the extensibility and swelling index. Based on the experimental data, the processing rheology may be good when using maesil extract to make yellow layer cake.

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