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Effects of Mulberry Leaves Powders on the Quality Characteristics of Yellow Layer Cakes  

Kim, Yeoung-Ae (Department of Food Science and Biotechnology, Konyang University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.5, 2003 , pp. 871-876 More about this Journal
Abstract
Yellow layer cakes were prepared with flour that was partially substituted with mulberry leaf powder (at the levels of 4, 8, 12, 16 and 20%). Batter viscosity increased with increasing substitution levels while specific gravity decreased. The specific volume of the cake increased as batter viscosity increased, except at 20% substitution. Substituting mulberry leaf powder for flour also resulted in decreased lightness and yellowness and increased redness of the cake crumbs. The volume index and uniformity index were not influenced by the addition of mulberry leaf powder, while the symmetry indexes of cakes with 16% and 20% powder were lower than the control. The hardness of cakes substituted with mulberry leaf powder was lower than that of the control during 10 days of storage. Sensory characteristics, including cell size and cell uniformity, were adversely affected with substitution levels of 16% and 20%. The addition of mulberry leaf powder did not influence softness, but affected moistness significantly.
Keywords
mulberry leaf; yellow layer cake; cake characteristics;
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Times Cited By KSCI : 4  (Citation Analysis)
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