• Korean journal of food and cookery science
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• v.8 no.4
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• pp.371-378
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• 1992

This experiment was carried out in order to investigate effect of rice varieties, milling methods and particle sizes of rice flours on characters of songe cake. The expansion height of batters peaked from in 14 to 18 minutes during baking for 34 minutes at $150^{\circ}C$, and then was gradually decreased. The decrease in the height ranged from 6 to 50% compared to the expansion peak of batters at one day after baking. The inner temperature of the batters showed a tendency to increase slowly and was greatly increased for 8 to 10 minutes. The highest temperature was 94 to $96^{\circ}C$ in 24 to 26 minutes during baking. The volume of the rice cake was not affected by the particle sizes of the rice flours and milling treatment, and ranged from 89 to 95% compared the volume of wheat cake. Therefore, this result indicated the great possibility baking sponge cake used with rice flours. The baked sponge cake by the hydrated flours showed lower stregth than that by the non-hydrated rice flours without correlation with kinds and particle sizes of rice flours, and there were not significant differences in the cohesiveneness of the cakes. The sponge cake of the hydrated rice flour of Taebaek variety was generally superior in texture and taste to the cake of wheat flour as the result of sensory evaluation.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.62-68
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• 2006

This study evaluated the effect of the substitution of flour with Angelica plant(Bakluncho) powder on the characteristics of batter cake and cookies. The specific volume of batter cake was increased significantly with increasing content of Angelica plant powder, but hardness was decreased slightly. The specific volume of cookies didn't show significant difference, and the width detennined by the water content in the dough was decreased with increasing content of Angelica plant powder. The L value in the crust and crumbs of the cake was significantly the largest value in the control group. The a and b values were the highest in the 5% substituted sample group. The L, a and b values of the cookies also showed the same pattern. According to the sensory evaluation of cakes and cookies, the scores of flavor, color, and texture were raised by the addition of Angelica plant powder. The acceptance tests of cakes and cookies showed a higher overall acceptability than those of the 1% and 3% substituted samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.623-629
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• 2001

This study was investigated the quality characteristics of sponge cakes which were prepared b replacing 30% of flour with raw starch and resistant starches, such as, 4 cycled autoclaved-cooled RS 3 maize starch(RS 3), cross-linked RS 4 maize starch (RS 4) was superior to control cake( 100% flour cake). Addition of starches except RS 3 made crust and crumb color lighter and decreased hardness. Especially, cake containing RS 4 had the softest texture. For the adhesiveness and cohesiveness, cake containing RS 4 showed the least changes during 5 storage days. In DSC measurement, cakes containing RS 4 and ARS 4 showed high enthalpy in despite of low hardness. Sensory evaluation showed that cakes containing RS 4 and ARS 4 were significantly moist and soft compared to others. Overall acceptability of cakes containing starch, RS 4 and ARS 4 were evaluated excellent. Therefore, it can be suggested that RS 4 and ARS 4 can be added to the sponge cake for the quality improvement and functional element.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1222-1228
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• 2009

This study was performed to investigate the quality characteristics of the sponge cakes with black garlic powder added such as cake batters, pH, height, specific volume, moisture contents, texture, color and sensory acceptability. Specific gravity of cake batters was increased as black garlic powder increased. Moisture contents, pH, height and specific volume of cakes were decreased as black garlic powder increased. In color of cake's crumb, lightness (L) and yellowness (b) was decreased as the black garlic powder increased, while redness (a) increased. Hardness, gumminess and chewiness was increased with the black garlic powder while springiness decreased in texture of the cakes. In sensory evaluation, flavor and taste of the cake was better than others when the 6% black garlic powder was added while overall acceptability was the highest when 4% black garlic powder was added.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1427-1433
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• 2005

This study investigated the quality characteristics of sponge cakes with addition of corn starch. The corn starch was added with 0 (control), 10, 20, 30, and $40\%$ substitution ratios by weight per wheat flour, followed by measuring physical and sensory characteristics of product during storage Periods. Batter specific gravity decreased with increasing substitution levels while viscosity increased. The volume tended to increase according to the addition of corn starch. As storage progresses, hardness and chewiness increased in all treatments. $30\%$ treatments showed lower values, compared to other treatments throughout the storage period. Adhesivness increased as the amount of corn starch increased. The results of sensory evaluation showed that the overall acceptability of sponge cakes containing $20\%\;and\;30\%$ corn starch were higher than that of control without corn starch. Therefore, it can be suggested that of corn starch $30\%$ added to tile sponge cake for the quality improvement and functional element.

• Food Science and Preservation
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• v.17 no.1
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• pp.9-15
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• 2010

We evaluated the sensory properties of, and color change in, sponge cakes prepared with addition of rosemary powder at different levels (0, 0.1, 0.3, 0.5, and 0.7% [all w/w]). The color values (L, b) of sponge cakes decreased as the level of rosemary powder increased from 0% to 0.7%, but the a value increased. Sensory evaluation tests showed that the scores for color, sweetness, and appearance decreased as rosemary powder content increased, but the air bubble score did not decrease (p<0.05). Flavor and color intensity scores were highest in cakes with 0.7% (w/w) rosemary. However, the trend of color intensity decreased as rosemary powder content increased in this experiment. After 3 days of storage, sponge cake with added rosemary powder was softer than control cake. It is concluded that sponge cake with 0.1 or 0.3% (both w/w) rosemary powder is acceptable.

• Food Engineering Progress
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• v.14 no.3
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• pp.222-228
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• 2010

Effect of baking on the physicochemical and sensory properties was investigated using a model system of sponge cakes incorporated with Ecklonia cava powder as a value-added food ingredient. Ecklonia cava powder was incorporated into cake batter at 5 levels (0%, 2%, 4%, 6%, and 8%, w/w) by replacing equivalent amount of wheat flour. After appropriate mixing, sponge cakes were baked at ${185^{\circ}C}$ for 20 min in an oven. The baked cakes were cooled to room temperature for 1 hr prior to all measurements. The specific gravity of batter increased gradually with increase in Ecklonia cava powder content. The specific volume of sponge cakes tended to decrease while baking loss increased. Volume of the cakes decreased with higher amount of Ecklonia cava powder in the formulation as indicated by the decrease in the volume index. Sponge cakes became darker and firmer with increase in Ecklonia cava powder content (p<0.05). Color, seaweeds smell, and taste were distinctively classified by the sensory analyses (p<0.05). Finally, correlation analysis indicated that level of Ecklonia cava powder incorporation was well-correlated with all the physicochemical and sensory properties studied except for $a^{*}$-value and sensory firmness (p<0.05, p<0.01 or p<0.001).

• Proceedings of the KIEE Conference
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• 2009.07a
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• pp.730_731
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• 2009

고온초전도 마그넷은 저온초전도 마그넷과 달리 초전도선의 형태로 인한 이방성 때문에 마그넷의 형상에 따라 특성이 달라진다. 본 연구에서는 팬케이크 권선형 고온초전도 마그넷의 형상을 결정하는 요소 중에서 팬케이크 권선 사이의 공극 변화에 따른 특성을 계산하였다. 계산결과 최대의 중심자장을 발생하는 최적의 공극이 있음을 확인하였으며, 공극을 둠으로써 자장의 균일성도 향상됨을 확인하였다.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.645-651
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• 2015

Sucrose in chiffon cakes was replaced with different levels of sorbitol (0, 30, 50, 70, and 100%), and the effects on the physical properties and storage stability of the cakes were measured. The specific gravity and viscosity of the batter, as well as the volume and moisture content of the cakes, decreased with increasing sorbitol content. The hardness of the cakes slightly decreased as the amount of sorbitol increased, whereas the lowest cohesiveness was observed in the cakes with equal amounts of sucrose and sorbitol. Storage for one day slightly increased the hardness of the cakes and decreased their cohesiveness. Although the amount of mold and total microbial count increased with increasing storage days at room temperature, the replacement of sucrose with 70 or 100% sorbitol was effective in suppressing microbial growth. In sensory tests, the formulation with 70% sorbitol substitution in the chiffon cakes was the most acceptable.

• Food Science and Preservation
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• v.17 no.2
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• pp.250-255
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• 2010

This study investigated the quality changes of pound cake prepared with various concentrations of rice bran powder. Pound cake were prepared by addtion of 0, 5, 10, 20, and 30 powder to the flour of basic formulation. The specific gravity of pound cake decreased with rising powder concentration. The volume and weight and specific volume increased with rising powder concentration. The moisture of pound cake decreased with increasing powder concentration. With rising powder concentration, the a value of pound cake increased but the L and b values decreased. The texture, hardnessm cohesiveness, springness, gumminess, and chewiness of pound cake decreaed with rising powder concentration. The result of sensory evaluation when compared to pound cake with 20% rice bran powder was superior in taste, flavor, and overall preference.