• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.9
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• pp.5693-5699
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• 2014

The influence of the flour types, including bread flour and cake flour on sourdough preparation was investigated. As starters, mixed probiotic microorganisms, including Bifidobacterium longum KCTC 5734, Enterococcus faecium KCTC 13410, and Lactobacillus acidophilus KCTC 3925, or Saccharomyces cerevisiae fermented separately for 15h at $30^{\circ}C$, were combined and then fermented for 10h at $30^{\circ}C$. The combined process with cake flour showed a 100-fold and two-fold increase in [$H^+$] and titratable acidity, respectively. This was also reflected in the viable cell counts and lactate concentration in sourdough. These results show that bread flour and cake flour may be useful for the production of sourdough.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.55-74
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• 2002

This study, observing each respectively packaged Kongdduk during 12-day storing period and comparing it with unpackaged Kongdduk, through a cross-sectional view of its fiber and temperament, through a sensory evaluation rheometer measurement of rheological change depending on storing period and packaging type and through the organic acid content, micro-organic change, and retrogressive process. The results are as follows: 1. Kongdduk made of bean oil shows better chewiness, cohesiveness, and moistness than Kongdduk made of bean flour while Kongdduk made of bean flour shows better rheological properties as to roasted nutty taste or roasted nutty order. 2. The test of the cutted loaves of Kongdduk shows that adding oil of proper proportion to the dough of steamed rice cake in accordance with the amount of rice flour has a good influence on rheological properties of softness. 3. Rice cakes were prepared by addition of yellow soybean flour or peanut flour and packaged with CMP or VP, and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. 4. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness, from the End day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cakeappeared to be more important than the type of packaging in terms of quality deterioration of rice cake. 5. As the storing period passed by, organic acid is detected less at CMP-packaged Knngdduk than at wrapped. and its increasing speed proves to be slower as well. 6. The one wrapped with plyethylene film began to get moldy from pure rice cake or Kongdduk (rice cake mixed with yellow soybean or peanut) after 6 days, and more and more modly after 9 daysor after 12 days, but the CMP-packaged ones didn't get modly until 12 days or more. 7. CMP-packaged Kongdduk showed higher enthalpy of retrogradation than PE-wrapped one. As storing Period Passed by, Kongdduk,s enthalpy grew high. That is to say, it shows that Kongdduk got retrograded.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.860-865
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• 2006

The quality parameters of sponge cake supplemented with soy protein concentrate (SPC) were evaluated. The addition of SPC to wheat flour increased the protein content and alkaline water retention value, but decreased the sedimentation value. Protein content had a positive correlation with the alkaline water retention value, and a negative correlation with the sedintentation value. The higher the concentration of SPC, the higher the RVA pasting temperature and the lower the viscosity. Increasing the level of SPC in flour led to a decrease in mixogram peak time, whereas peak height, width at peak, and width at 8 min progressively increased. As the amount of SPC increased in the formulation, the pH and specific gravity of cake batter increased, whereas the volume and specific volume of sponge cake decreased. The total isoflavones content in SPC increased after heat treatment. The hardness, gumminess, and chewiness increased progressively in accordance with increasing level of SPC.

• Food Science and Preservation
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• v.12 no.3
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• pp.230-234
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• 2005

This study was carried out to investigate the sensory and physicochemical properties of rice cake(Backsulki) according to milling type and particle size. Moisture contents of rice cake(Backsulki) were $31.9{\sim}34.8\%$ W80(more than $180\;{\mu}m$ rice flour using wet milling) had the highest L value 92.5 and D80(more than $180\;{\mu}m$ rice flour using dry milling) had the lowest L value 79. Degree of gelatinization of rice cake(Backsulki) were $3.8{\sim}6.2\%$ and hardness were decreased as particle size of rice flour decreased Sensory properties of rice cake(Backsulki) with W80 showed the highest score.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.185-191
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• 1997

The effects of five hydrated emulsifiers with or without specified proteins (flour, egg) and/or polydextrose on the reduced-calorie cake as baked product model systems were compared. The small molecule amphiphiles (SMA) used were monoglycerides (MG), sorbitan monostearate (SMS), polysorbate (PS) 60, sucrose ester (SE) F7O, and SE Fl60. All flour batters with each emulsifier and supplements had similar low foam drainages (0.00∼1.03$m\ell$) indicating those systems were fairly stable in the presence of flour protein. The cake batter using starch instead of flour without egg and polydextrose and with some emulsifiers had relatively large amount of drainages (4.20∼5.87$m\ell$). When the egg and polydextrose were added to the blank cake batters using starch, foam drainages tended to show relatively low scores (0.13∼1.48$m\ell$) indicating the cake batter dispersion system is stabilized. Starch cakes made with SE F70 without egg or polydextrose(blank) unexpectedly had high volume index of 199.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.20-26
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• 2007

The characteristics of sponge cake were investigated with various flour types and amounts of ginseng powder. Sponge cake made with medium flour in combination with 2 and 4% mixtures of ginseng powder was found to be optimal as a cake flour control, being unaffected by the addition of ginseng powder. The results of alveogram showed that increment of ginseng powder decreased over pressure(P), extensibility(L) and swelling index(G) value. Farinogram, consistency, water absorption, stability, time to breakdown and the farinograph quality number all decreased with increasing ginseng powder however, the longest development time was the medium flour with a 2% ginseng powder mixture. Water activities were not significantly affected by addition of ginseng powder, however the 2% ginseng powder mixture showed a slight decrease in water activity. Addition of ginseng powder caused an increase in darkness, as well as redness and yellowness. The results of the sensory test suggest that the 2% ginseng powder mixture was preferable for the cake flour control.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.781-790
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• 2015

Germinated brown rice (GBR) flour (0%, 25%, 50%, 75% and 100%) was added to brown rice (BR) and white rice (WR) flours and the densities of pound cake batters, morphology, color value, textural properties, sensory preference test, and hardness during storage were investigated, in order to develop health functional gluten-free rice pound cakes with high nutritional value. The rice was milled with the newly developed rice milling method. The entire shape and cross section of all cakes were symmetrical and desirable. The density of pound cake batter and weight of cake increased with addition of increasing GBR. Specific volume was not significantly different (2.1-2.4 mL/g). Textural properties of cakes between WR-GBR and BR-GBR showed different trends with adding GBR. On the sensory test, overall quality of rice pound cake did not significantly differ between rice flour types. Hardness of rice pound cakes and brittleness decreased with increasing addition of GBR flour. The hardness and the peak intensity at $2{\theta}=17^{\circ}$ decreased with increasing addition of GBR. The results, that addition of GBR flour improved the nutrition value and functionality of gluten free rice pound cakes and prevented staling of rice pound cakes during storage.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.534-542
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• 2006

The protein contents of soy protein isolate (SPI) and soft wheat flours were 83.5% and 8.5%, respectively. The addition of SPI increased the protein content but decreased the sedimentation value. Alkaline water retention capacity (AWRC) value increased with SPI addition and was highly correlated with protein content. Increasing SPI flour content significantly decreased the maximum, minimum and final viscosities. Mixograph peak time was positively correlated with protein content and AWRC. The PH and specific gravity of the cake batter increased with increasing SPI content. The SPI addition reduced the loaf and specific loaf volume compared with soft wheat flour. The lightness of the cake crust decreased, while the redness and yellowness increased, with SPI flour addition. SPI addition resulted in a decrease of overall acceptability, but an increase in hardness.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.194-199
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• 2002

Eight Korean wheat cultivars were milled and evaluated for the properties of white layer cake-making, compared to a commercial soft wheat flour. Milling yields of the Korean wheat cultivars ranged from 62.5 to 71.8%. The protein and ash contents of flours milled from Korean wheat cultivars ranged from 7.70 to 10.58% and 0.51 to 0.71%, respectively. Woorimil, Alchanmil and Olgeurumil flours, having low protein content, showed very weak mixing characteristics. Even though Eunpamil and Geurumil flours showed longer mixing time and higher peak height, they had week dough stability. Slight differences in pH and specific gravity of cake batter were observed among the Korean wheat flours. Cake volume measured by rapeseed displacement was in the range of $837.5{\sim}952.5\;cc$. Alchanmil flour demonstrated the highest specific volume of 2.40, and the other domestic flours symmetrical and uniform than those with the commercial soft wheat flour. Volume of white layer cakes was negatively affected by flour protein content and somewhat associated with crumb softness. Crumb color of cakes prepared with domestic wheat flours was slightly darker and more yellowish. Hardness of fresh cakes prepared with domestic flours ranged from 307.33 to 416.60 $g_f$.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.204-210
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• 2001

Rice cakes were prepared by the addition of yellow soybean flour or peanut flour and packaged with $CO_2$-modified packaging(CMP) or vacuum packaging(VP), and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness from the 2nd day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cake appeared to be more important than the type of packaging in terms of the quality deterioration of rice cake.