• Korean journal of food and cookery science
• /
• 제13권3호
• /
• pp.299-303
• /
• 1997

The effects of partial replacement of flour with isolated soy protein (ISP) on sponge cake quality were investigated. The replacement did not cause any significant changes in physical characteristics of sponge cakes including specific gravity, specific volume and expansion ratio. As the level of ISP replacement increased, the sponge cakes were darker in color, harder, chewier and drier than control groups. The textural characteristics (hardness, cohesiveness, springiness, gumminess and chewiness) of the sponge cakes also increased as the level of flour replacement increased. Up to 15％ of the flour could be replaced by ISP without diminishing the sponge cake quality.

• The Korean Journal of Community Living Science
• /
• 제20권2호
• /
• pp.231-237
• /
• 2009

This study was conducted to investigate the effects of mugwort powder on two types of flour batters, i.e., medium and cake, using the Falling Number test, RVA test, alveogram, and farimogram. The mugwort powder was added at 3% and 5% on the medium and cake flour bases, respectively. The Falling Numbers of the medium and cake flour batters with mugwort powder were increased due to the alteration of the protein in the flour. Analysis of the RVA characteristics showed that the addition of mugwort powder did not have significant effects on the initial pasting temperature. Peak viscosity, holding strength, final viscosity, and set back values of the medium flour batter were not consistent, but those of the cake flour batter were decreased. The characteristics of the alveogram showed that the addition of mugwort powder increased the extensibility and the swelling index. Farinogram demonstrated that the addition of mugwort powder decreased the water absorption and improved the stability of the medium and cake flour batters.

• Food Quality and Culture
• /
• 제2권1호
• /
• pp.1-5
• /
• 2008

In this study, consumer acceptance and sensory intensity evaluations were performed on sponge cakes prepared with domestic and imported cake flours. Specific volume data as well as cross-sectional photograph observations confirmed that the imported flour sample group had greater volume than the domestic flour groups. The imported flour sample group also had a significantly (p<0.05) higher mean overall acceptability score at 5.82; however, it was not significantly different from the domestic white flour sample group (5.40). There was no significant difference in overall texture acceptance between samples prepared with imported and domestic white flours; however, their scores were significantly higher than that of the domestic whole flour group (p<0.05). Consumer acceptances of color significantly decreased as the orders of cake group prepared using the imported, domestic white, and domestic whole flours with the values of 6.48, 5.72 and 4.61, respectively (p<0.05). Acceptance of the air cell and the acceptance and intensity of sweetness did not show significant differences between the imported and domestic white flour group.

• Korean Journal of Food Science and Technology
• /
• 제39권4호
• /
• pp.406-411
• /
• 2007

In this study the replacement of wheat flour with 5 to 30% black rice flour was tested to examine its effect on sponge cake making properties. We evaluated the effects of the substitutions on various quality parameters of the cake, such as physicochemical and rheological properties, cake making quality, and texture characteristics. The water holding capacity value increased with increasing amounts of black rice flour, whereas the alkaline water retention capacity, Pelshenke value and sedimentation value decreased. The mixograph peak time and peak height, and the Rapid Visco Analyser peak, minimum, and final viscosity decreased with the addition of black rice flour. Increasing proportions of black rice flour resulted in reduced loaf volume. However, replacing 15% of the wheat flour with black rice flour did not significantly affect the characteristics of the sponge cake. The textural characteristics of the sponge cake crumb were influenced by the addition of black rice flour, and sponge cakes containing the additives showed increases in hardness, gummines, and chewiness.

• Journal of the Korean Society of Food Science and Nutrition
• /
• 제23권3호
• /
• pp.520-529
• /
• 1994

High-ratio cakes made from the formulas with more sugar (140% based on flour weight) than flour have come to be preferred recently. To produced good light cake structure, cake batter must retain the many finely divided gas bubbles formed during mixing . Thermal setting of cake structure is mainly caused by starch gelatinization . The formula controls the temperature at which the cake batter changes from a fluid to a solid. Especially, the relatively large amount of sugar used in the formula delays gelatinization, so that air bubbles can be properly expanded by carbon dioxide gas and water vapor before the cake sets. To get a non collapsing high ratio cake structure after baking , the proper degree of gelatinization of the starch granule, the control of gelatinization temperature, and sufficient gel strength ar all important. The role of ingredients (flour , sugar, proteins, chemical leavening agents, water shortening , and emulsifiers) is reviewed with relation to the formation of satisfactory cake structure.

• Culinary science and hospitality research
• /
• 제23권7호
• /
• pp.129-139
• /
• 2017

This study investigated the quality characteristics of baked rice cake using dry and wet rice flour. The moisture contents, color values, texture and sensory evaluation(attribute difference and acceptance) for the samples were tested. The moisture content of baked rice cake was the highest in rice cake baked with non- glutinous rice of dry type, and rice cake baked in dry type had weaker brownishness and therefore had higher brightness value compared to the rice cake baked in wet type. In relation to the texture, the hardness was found to be the highest in the rice cake baked with wet non- glutinous rice, and the rice cake baked with glutinous rice was found to be soft. The hardness was the lowest in both wet and dry glutinous rice, and was the highest in the wet non- glutinous rice. Attribute difference test of samples showed that, the rice cake baked with glutinous rice showed clear manifestation of springiness, moistness, adhesiveness, and gumminess (except for the harness). Although the cake baked with dry rice powder showed no significant difference, the dry glutinous rice flour was preferred the most. The rice cake baked with wet glutinous rice flour was preferred the most in terms of flavor, taste, texture, and overall acceptability.

• The Korean Journal of Food And Nutrition
• /
• 제20권2호
• /
• pp.164-172
• /
• 2007

The purpose of this study was to investigate the properties of yellow layer cake made with bamboo leaf powder. Physical properties of the medium and cake flour with bamboo leaf powder were tested by falling number, farinogram, alveogram and after making yellow layer cake, which were tested by rheometer and water activity etc. We found that falling numbers increased with addition of bamboo leaf powder and adding bamboo leaf powder to the flour decreased peak viscosity, holding strength, final viscosity etc. The p value of the alveogram increased for the flour containing bamboo leaf powder increased, but development time and stability decreased. The water activity of the yellow layer cakes made with bamboo leaf powder decreased during storage, but they did not show significant differences. The results of the sensory test showed that the 3% of addition of bamboo leaf powder had the best scores.

• Food Science and Biotechnology
• /
• 제16권6호
• /
• pp.918-923
• /
• 2007

To investigate the relationship of wheat single kernel characteristics with end-use properties, 183 soft wheat cultivars and lines were evaluated for milling quality characteristics (kernel hardness, kernel and flour protein, flour ash), and end-use properties (i.e., as ingredients in sugar-snap cookies, sponge cake). Significant positive correlations occurred among wheat hardness parameters including near-infrared reflectance (NIR) score and single kernel characterization system (SKCS). The SKCS characteristics were also significantly correlated with conventional wheat quality parameters such as kernel size, wheat protein content, and straight-grade flour yield. The cookie diameter and cake volume were negatively correlated with NIR and SKCS hardness, and there was an inverse relationship between flour protein contents and kernel weights or sizes. Sugar-snap cookie diameter was positively correlated with sponge cake volume.

• Journal of the Korean Society of Food Culture
• /
• 제10권2호
• /
• pp.101-106
• /
• 1995

The effects of ${\alpha}-rice$ flour on the physicochemical properties of Korean rice cake were investigated. Before cooking, the degree of gelatinization of rice cake without ${\alpha}-rice$ flour was 5.75%, but 16% for adding ${\alpha}-rice$ flour. After cooking, the degree of gelatinization of rice cake were increased from 52% to 85% by adding ${\alpha}-rice$ flour. The L value of rice cake with ${\alpha}-rice$ flour increased, but there was no significant difference in L value between samples. The hardness of rice cake before and after cooking were increased by adding ${\alpha}-rice$ flour whereas after frozen stoarge there was no apparent effect on the color values of rice cake. The water absorption ratio of rice cakes during cooking were increased by addition of ${\alpha}-rice$ flour. Scanning electron photomicrographs revealed that the rice cake with ${\alpha}-rice$ flour has more porous structure with rapid rehydration.

• Korean journal of food and cookery science
• /
• 제18권2호
• /
• pp.185-192
• /
• 2002

In the fabrication of sponge cakes, wheat flour was substituted by Dioscorea Japonica flour at 3%, 6%, and 9% (C1, C2, and C3, respectively), and the sensory, physicochemical, texture properties, viable cell counts and chromaticity of the samples were investigated and compared with the control cake (C0). The addition of Dioscorea Japonica flour increased the density of the sponge cake, but decreased the size and moisture content of the cakes (C0〉C1〉C2〉C3). The pH value increased with increasing Dioscorea Japonica flour in the sponge cakes, and the microbial growth was remarkably suppressed by Dioscorea Japonica flour compared with the control. There was an increase in the chromaticity of the sponge cakes with increased Dioscorea Japonica flour in the cakes. Also, the hardness, gumminess, and chewiness were enhanced approximately two times higher than those of control by increasing Dioscorea Japonica flour. In the sensory evaluation, the addition of Dioscorea Japonica flour into sponge cakes showed a significant increment in the internal color, size/uniformity of the voids, and the sweetness, while the adhesiveness and moistness were the highest in the control. The overall preference was in the order C0〉C2〉C3〉Cl, and therefore, the substitution of 6% of wheat flour by Dioscorea Japonica was recommended in the fabrication of sponge cakes.