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http://dx.doi.org/10.3746/jkfn.2015.44.5.761

Quality Characteristics of Sponge Cake with Addition of Protease  

Yoon, Seongjun (Department of Baking Science and Technology, Hyejeon College)
Cho, Namji (Department of Baking Science and Technology, Hyejeon College)
Moon, Sung-Won (Department of Hotel & Foodservice Culinary Arts, Youngdong University)
Kim, Misook (Department of Food Science and Nutrition, Dankook University)
Lee, Youngseung (Department of Food Science and Nutrition, Dankook University)
Yoon, Ok Hyun (Department of Food and Nutrition, Gimcheon University)
Jeong, Yoonhwa (Department of Food Science and Nutrition, Dankook University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.44, no.5, 2015 , pp. 761-766 More about this Journal
Abstract
This study investigated the effect of protease on quality characteristics of sponge cake. Protease was used at levels of 0.0005 U (PC-1), 0.0010 U (PC-2), 0.0015 U (PC-3), and 0.0020 U (PC-4) for sponge cake preparation. Amylogram showed the setback was significantly decreased in comparison with the control (P<0.05). Height and baking loss rate of control sponge cake were $4.24{\pm}0.18cm$ and $12.01{\pm}0.29%$, respectively. PC-3 and PC-4 showed increased heights of $5.22{\pm}0.16$ and $5.24{\pm}0.11cm$ as well as slightly increased baking loss rates of $12.71{\pm}0.31%$ and $12.89{\pm}0.61%$, respectively. Specific volume and color difference measurements of control showed a specific volume of $3.53{\pm}0.06mL/g$, crust color difference of $53.05{\pm}0.28$, and crumb color difference of $29.84{\pm}0.52$. Measurements of specific volume, crust color, and crumb color of PC-3 and PC-4 were $4.18{\pm}0.02mL/g$, $56.19{\pm}0.84$, $29.05{\pm}0.43$, $4.21{\pm}0.02mL/g$, $56.85{\pm}0.43$, and $29.45{\pm}0.47$, respectively. Firmness measurements showed that the control had the highest firmness. PC-3 and PC-4 were effective at improving the shelf-life of sponge cake as indicated by reduced firmness. Sensory evaluation results demonstrated that all samples scored higher than the control. Throughout the results, the addition of protease increased volume and improved quality characteristics of sponge cake.
Keywords
protease; sponge cake; cake; enzymes; characteristics;
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