동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제18권4호
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- Pages.539-546
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
매실 엑기스 첨가가 Yellow Layer Cake의 품질 특성에 미치는 영향(I) - 케이크 반죽의 리올로지 특성 -
Effects of Maesil Extract on the Quality Characteristics of Yellow Layer Cake(I) - Rheology Characteristics of Cake Batter -
- 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)
- 발행 : 2008.08.31
초록
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.