• 베이커리
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• no.5 s.454
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• pp.146-149
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• 2006

세 명의 쉐프가 나름의 색깔을 입혀왔던 '3인 3색 구움과자' 가 기본중의 기본 '제누아즈'를 끝으로 대단원의 막을 내린다. '제누아즈'가 지난 1년여 동안의 구움과자 여행에 마침표를 찍으면서 '기본으로 돌아가자' 는 과자 만들기의 진리를 새삼 떠올리게 한다. 가장 쉽지만 그래서 가장 어려울 수밖에 없는 것이 바로 기본. 쉬운 듯 어려운 과자 '제누아즈'를 소개한다.

• 베이커리
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• no.1 s.414
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• pp.212-214
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• 2003

• 베이커리
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• no.3 s.368
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• pp.104-105
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• 1999

• 베이커리
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• no.8 s.457
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• pp.128-129
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• 2006

호두 케이크는 신선하고 달콤한 생크림 케이크 위에 호두, 대추, 밀감, 파인애플이 듬뿍 올려진 선물용 케이크의 베스트 셀러이다. 부드러운 모카 제누아즈에 생크림을 얆게 샌드해 생크림을 얆게 샌드해 생크림 케이크가 부담스러운 어른들에게 가벼운 디저트 간식으로 그만이다. 케이크 위에 올려진 다양한 과일이 아이들의 입맛까지 사로잡는다.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.607-614
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• 2010

The aim of this study was to investigate the quality characteristics of sponge cakes with added rice flour produced by a modified genoise method to prevent volume reduction. A control group and experimental group I were prepared by the genoise method and experimental groups II, III, and IV were produced by a modified genoise method in which they were mixed with wheat flour and water to a make paste to form gluten for 3, 6, and 9 minutes, respectively. One third of the wheat flour in all experimental groups was replaced by rice flour. The control and experimental groups were compared in terms of quality characteristics, including batter specific gravity, volume, color, textural characteristics, and sensory qualities, to determine the optimal pasting time for wheat flour in the formulation. The specific gravity of the experimental groups was higher than that of the control and decreased with increasing wheat flour pasting time. The volume of experimental group I was lower than that of the control group, and the volume values of experimental groups III and IV, made by the modified genoise method, were higher than that of the control group. $dL^*$ and $db^*$values for the crust and inside of the cake were lower in the experimental groups than in the control. The $dL^*$ value, indicating brightness, increased as pasting time increased. The hardness values of experimental groups I and IV were higher than that of the control whereas experimental groups II and III had lower hardness values. Chewiness was higher in the control group, as well as experimental groups I and IV than in the experimental groups II and III. The gumminess of experimental group IV was highest. Cohesiveness decreased by adding rice flour to the sponge cake. Sensory attributes of cell uniformity, tenderness, moistness, taste, and overall acceptability had the highest scores in experimental group III. Based on these results, we conclude that the quality of sponge cake containing one third of the wheat flour replaced by rice flour is best with 6 minutes pasting of the wheat flour to form gluten.