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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Sponge Cake by Black Soybean Powder of Different Ratios

검은콩 분말의 배합비를 달리한 스펀지 케이크의 제조 및 품질 특성

  • Jeong, Hyun-Chul (Dept. of Culinary & Foodservice Management, Sejong University) ;
  • Yoo, Seung-Seok (Dept. of Culinary & Foodservice Management, Sejong University)
  • 정현철 (세종대학교 조리외식경영학과) ;
  • 유승석 (세종대학교 조리외식경영학과)
  • Received : 2010.08.31
  • Accepted : 2010.12.02
  • Published : 2010.12.31
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Abstract

In order to determine the most effective ratio of black soybean powder as an ingredient in cake, black soybean power was added at ratio of 10, 20, 30, and 40% versus wheat flour set as 0(control). Black soybean powder consisted of moisture(8.44%), crude protein(31.34%), crude fat(6.64%), crude ash(3.88%) and carbohydrates(49.70%). The specific gravity, spreadability, and baking loss increased according to the amount of black soybean powder, although specific volume decreased. The chromaticity 'L' and 'b' values of sponge cake with black soybean powder showed an reducing trend while the 'a' value displayed an increasing trend with an increase in black soybean powder. The texture properties of sponge cake with added black soybean powder showed an increasing trend in hardness and stiffness when the cake contained more black soybean powder. The sensory test for sponge cake with added black soybean powder showed high preference for 20% added black soybean powder to sponge cake.

Keywords

References

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