An Investigation of the Characteristics of Sponge Cake with Ginseng Powder
![]() |
Yoon, Soo-Bong
(Dept. of Food Service, Youngdong University)
Hwang, Seong-Yun (Dept. of Food Biotechnology, Hankyong National University) Chun, Dug-Sang (Dept. of Food Nutrition & Culinary science, Hankyong National University) Kong, Suk-Kil (Dept. of Food Nutrition & Culinary science, Hankyong National University) Kang, Kun-Og (Dept. of Food Nutrition & Culinary science, Hankyong National University) |
1 | Ly, SY, Lee, MR and Lee, KA. Effects of cakes containing sponge oligosaccharides on blood lipids and intestina physiology in rats. J. Kor. Soc. Food Sci. Nutr. 28:619-624. 1999 과학기술학회마을 |
2 | A.A.C.C. American Association of Cereal Chemistry Approved Methods, 10th ed., A.A.C.C. Method 54-30A 2000 |
3 | A.A.C.C. American Association of Cereal Chemistry Approved Methods, 10th ed., A.A.C.C. Method 54-21. 2000 |
4 | Sas Institute. SAS/STAT User Guide, Statistical Analysis System Institute, Cary, NC, A. 1998 |
5 | Kim, ND, Han, BH, Lee, EB and Kong, JY. Studies on ginseng on antistress effects. Kor. J. Pharm. 10:61-65. 1979 |
6 | Kwak, HS and Joo, CN. Effect of ginseng saponin fraction on ethanol metabolism in rat liver. Kor. J. Ginseng Sci. 12:76-81. 1980 |
7 | Kim, YS, Park, YS and Lim, MH. Antimicrobial activity of Prunus mume and Schizandra chimenis H-20 extracts and their effects on quality of functional Kochujang. Kor. J. Food Sci. Technol. 35:893-897. 2003 과학기술학회마을 |
8 | Lee, YK, Lee, MY, Kim, MJ and Kim, SD. Effect of Chungkukjang water extracts on the dough fermentation and quality characteristics of bread. J. East Asian Soc. Dietary Life. 14:487-494. 2004 |
9 | A.A.C.C. American Association of Cereal Chemistry Approved Methods, 10th ed., A.A.C.C. Method 46-10. 2000 |
10 | Sohn, ES, Kim, SW, Kang, JS and Lee, SP. Domestic R&D trend analysis of functional food using medical plants. Applied Chem. 8:470-473. 2004 |
11 | A.A.C.C. American Association of Cereal Chemistry Approved Methods, 10th ed., A.A.C.C. Method 44-15A, 08-01. 2000 |
12 | Czuchajowska, Z, Pomeranz, Y and Jeffers, HC. Water activity and moisture content of dough and bread. Cereal Chem. 66:128-132. 1989 |
13 | Gyeong, JH and Lee, MG. Trends in technology of bakery. Food Sci. Industry. 36:13-17. 2003 |
14 | Chang, JH and Ann, JB. Effect of lactic acid bacteria on the qualities of white pan bread. Kor. J. Food & Nutr. 9:509-515. 1996 과학기술학회마을 |
15 | Kim, HJ, Kang, WW and Moon, KD. Quality characteristics of bread added with Gastrodia elata Blume powder. Kor. J Food Sci. Technol. 33:437-443. 2001 과학기술학회마을 |
16 | Kim, MJ and Jung, NP. The effect of ginseng saponin fractions on mouse immune system. Kor. J. Ginseng Sci. 11:130-135. 1987 과학기술학회마을 |
17 | Park, HW, Kim, SC and Jung, NP. The effect of ginseng saponin factions on humoral immunity of mouse. Kor. J. Ginseng Sci. 12:63-68. 1988 과학기술학회마을 |
18 | Puhr, DP and D'Appolonia, BL. Effect of baking absorption on bread yield, crumb moisture and crumb water activity. Cereal Chem. 69:582-586. 1992 |
19 | Bae, JH, Kim, KJ, Kim, SM, Lee, WJ and Lee, SJ. Development of the functional beverage containing the Prunus mume extracts. Kor. J Food Sci. Technol. 32: 713-719. 2000 |
20 | Lee, MR, Le, KA and Ly, SY. Improving effects of fructooligosaccharide and isomaltooligosaccharide contained in sponge cakes on the constipation of female college students. J. Kor. Soc. Food Sci. Nutr. 32:621-226. 2003 과학기술학회마을 DOI |
21 | Shin, GM and Hwang, SY. Influence of Plantago powder of the physical properties of the flour and dough rheology of white pan bread. Kor. J Food & Nutr. 14:585-590. 2001 과학기술학회마을 |
22 | Lee, KA. Quality characteristics of castella with Chungkukjang. J. Kor. Soc. Food Sci. 22:244-249. 2006 과학기술학회마을 |
23 | Pyler, EJ. Baking Science & Technology. 3rd ed., pp.141. Sosland Publishing Co. Merrian, Kansas, USA. 1982 |
24 | Park, MG. Korean ginseng. Korean Ginseng and Tobacco Research Institute. Taejon. Korea. 1996 |
25 | Lee, HJ. Heath functional materials and flavors. Annual Report of Research in Agriculture and Life. Seoul National University 1:224-226. 1997 |
26 | A.A.C.C. American Association of Cereal Chemistry Approved Methods, 10th ed., A.A.C.C. Method 56-81B. 2000 |
![]() |