• 동아시아식생활학회지
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• 제22권2호
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• pp.239-245
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• 2012

Mulberry fruit powder was substituted for wheat flour in pound cake recipes in amounts of 0%(control), 5%, 10%, 15%, and 20%. We measured the specific gravity of the dough, specific loaf volume, dough yield, baking loss, moisture content, pH, color, identified the texture, and conducted a sensory evaluation for each pound cake. Moisture content increased according to the amount of mulberry fruit powder, but specific gravity, dough yield, and pH decreased. Specific loaf volume and baking loss increased as the amount of mulberry fruit powder increased, but not considerably. The chromatic 'L' and 'b' values were reduced as more mulberry fruit powder was added to more pound cake, While the chromatic 'a' value increased. Texture hardness, springiness, gumminess and chewiness decreased as the pound cake contained more mulberry fruit powder. Cohesiveness did not show any considerable differences beteeen the cakes. A sensory evaluation showed a high preference for the pound cake made with 10% mulberry fruit powder.

• 한국식품조리과학회지
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• 제16권4호
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• pp.316-320
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• 2000

This study was carried out to standardize the recipe of Gaeseong-Juak. The formation and quality of the Juak were investigated under different treatment conditions. 1. The high ratio of medium flour(20%) in the flour mixture resulted in poor swelling. 2. The flour mixture with 10% strong flour showed higher volume of Gaeseong-Juak compared with the 10% mixture of medium flour, but the score of sensory evaluation was low. 3. The addition of Makkoli in the dough did not give significant difference in the formation of Juak, but the sensory score was low. 4. The deep-frying temperature in the range of 150$\^{C}$ to 170$\^{C}$ allowed the greatest swelling of Gaeseong-Juak, but the highest quality score was obtained at 160$\^{C}$ treatment. Overall, the best preparation condition of Gaeseong-Juak was that the mixture of waxy rice flour with 10% medium flour was kneaded with Makkoli and fried at 160$\^{C}$.

• 한국지역사회생활과학회지
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• 제20권2호
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• pp.239-246
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• 2009

The principal object of this study was to assess the effects of garlic powder(2 % and 4 %) on the sponge cake made with medium and cake flour. After making sponge cakes with garlic powder, water activity, softness, color of crumb, and sensory test were tested. Water activity(Aw) of the sponge cakes with different quantity of garlic powder were increased during 7 days storage. These meant that garlic powder had absorption effect. The Max G and springiness of the sponge cakes with garlic powder were all lower than that of the control. With regard to the color of the sponge cakes, the L values were reduced, but the a and b values were increased with the increment of percent of garlic powder. The micrographs of the sponge cakes with garlic powder evidenced slightly lower porosity than the control. And, the results of sensory test showed that the increment of the addition of garlic powder had low scores. But we know the possibility to make the sponge cakes using garlic powder. And the sponge cakes with medium flour using 2% of garlic powder had better evaluation than others using garlic powder.

• 한국식품영양학회지
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• 제14권1호
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• pp.40-45
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• 2001

유화제가 찹쌀떡의 품질에 미치는 영향을 규명하기 위하여 monoglyceride, lecithin, sugar ester를 찹쌀분말 대비 각각 0.5%, 1%씩 혼합하여 falling number, RVA를 측정하고 찹쌀떡을 제조한 후 5~7$^{\circ}C$ 사이에 서 냉장 보관하면서 색차계, 수분활성도, rheometer 등을 조사하였다. Falling number는 control과 mono-glyceride, lecithin 0.5%, 1%를 사용한 것은 큰 차이를 보이지 않았으나 control의 77.5에 비하여 sugar ester의 경우0.5%와1% 사용시 각각 88.4, 81로 높게 나와 sugar ester가 점도를 높이는 것을 알 수 있었다. 찹쌀 분말의 호화개시온도는 66.78$^{\circ}C$이었으며 유화제를 첨가한 것은 66.45~67.05$^{\circ}C$로 유화제가 호화개시온도에 큰 영향을 미치지 못하였다. 최고점도는 lecithin이 227 RVU, 1% sugar ester가 228.5로 control 231.5에 비하여 낮아졌으며 그밖에 유화제는 최고점도 및 최종 점도가 control에 비하여 높아졌고 특히 1% sugar ester 사용한 것의 최종점도는 199.5 RVU로 가장 높게 나와 falling number와 유사한 경향을 보였다. 유화제를 첨가하여 찹쌀떡의 제조한 결과 유화제를 첨가하지 않은 경우보다 노화가 지연되었으며 1% sugar ester 첨가시 지연 효과가 가장 크게 나타났다. 수분 활성도는 저장 5일째 1% sugar ester를 사용한 것이 0.875로 가장 낮았고 유화제를 사용하지 않은 것이 0.911로 가장 높게 나와 유화제가 찹쌀떡의 수분활성도를 낮추었으며 그 가운데 sugar ester의 효과가 가장 좋았다.

• 동아시아식생활학회지
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• 제17권6호
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• pp.883-893
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• 2007

To optimize the preparation process for oven-roasted glutinous rice cake, an experiment was derived using a central mixing composite design to determine the optimal conditions. The addition of flour by soaking time as well as sucrose and water, were the independent variables, with the moisture content, color, sensory, and texture properties of the ovenroasted glutinous rice cakes selected as response variables. For the moisture content, color, sensory, and textural properties, we found significant effects for moisture, lightness, redness, hardness, and cohesiveness in the oven-roasted glutinous rice cakes, and water was one of the most influential factors. The optimal mixing conditions for the highest quality oven-roasted glutinous rice cake, in terms of sensory and textural properties, were 266.0 g of water, 25.4 g of sucrose, and 61.5 minutes of soaking time for the glutinous rice flour. The soaking time was in close to the median, whereas the water and sucrose values were slightly above the median.

• 동아시아식생활학회지
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• 제21권1호
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• pp.53-59
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• 2011

The purpose of this study was to investigate the properties of frozen cookies containing buckwheat flour. Buckwheat flour was added to cake flour bases at concentrations of 3%, 6%, and 9%. Falling numbers, RVA (rapid visco analyzer) increased with the addition of buckwheat flour, whereas initial pasting temperature decreased. The set back value, which is a prediction of retrogradation, did not show any significant difference. The alveographic P values of the treatment were lower than that of the Control. In the farinogram test, water absorption increased upon the addition of buckwheat flour, whereas stability and farinogram quality number decreased. In conclusion, the addition of 6% buckwheat flour is recommended to obtain the optimal volume of frozen cookies.

• 한국식품조리과학회지
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• 제29권3호
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• pp.267-274
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• 2013

Demand for a rice cake, a popular traditional food in Korea, is rising, but its industrial-scale production is extremely difficult due to its short shelf-life caused by starch retrogradation and microbial spoilage. By means of the sourdough fermentation technique, we attempt to develop rice cakes with a longer shelf-life. Heterofermentative lactic acid bacteria (Weissella koreensis HO20, Weissella kimchii HO22) isolated from kimchi were used to ferment wet-milled rice flour for their abilities to produce exopolysaccharides and to inhibit the microbial spoilage of rice cakes. After 24 hr of fermentation at $25^{\circ}C$, viable cell counts in rice dough increased from $10^6$ CFU/g to $10^8$ CFU/g and total titratable acidity increased from 0.05% to 0.20%, whereas pH decreased from 6.5 to 5.1. Fermented rice flour showed significantly lower peak, trough, and final viscosities as well as breakdown and setback viscosities measured by rapid viscoanalyzer. Both lactic acid bacteria showed in vitro antifungal activity against Penicillium crustosum isolated from rice cakes. The antifungal activity remained constant after the treatments with heat, proteinase K and trypsin, but fell significantly by increase of pH. Rice cakes made of fermented rice flour were found to retard mycelial growth of P. crustosum. The degree of retrogradation as measured by the hardness of the rice cake was significantly reduced by the use of fermented rice flour. The results suggest that use of fermented rice flour has a beneficial role in retarding starch retrogradation and in preventing fungal growth, hence extending the shelf-life of rice cakes.

• 동아시아식생활학회지
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• 제27권1호
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• pp.41-49
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• 2017

This study investigated the effects of teff flour on the properties of pound cakes. Five types of pound cakes were made by addition of 0% (Control), 5% (TF5), 10% (TF10), 15% (TF15), and 20% (TF20) of teff flour based on wheat flour. Specific gravity of pound cake batter showed no significant differences among samples as 0.54 (p<0.05). Baking loss was the highest in the control at 5.92% and the lowest in TF20 at 5.27%. Batter yield was the highest in TF20 at 94.73% and the lowest in control at 94.08%. Moisture content was the highest in TF20 at 23.68% and the lowest in control at 21.32%. pH showed no significant differences among samples at 7.61~7.65 (p<0.05). a-values of crumb significantly increased while L-values and b-values significantly decreased with added teff flour amounts. (p<0.05). ${\Delta}E$ values significantly increased with teff flour at 34.32~49.24 (p<0.05). Hardness was lowest in TF20 at $180.60g/cm^2$. Springiness was the lowest in TF20 at 85.37%. Cohesiveness showed no significant differences among samples (p<0.05). Chewiness was the lowest in TF20 at 172.17 g. Hardness more rapidly increased in control at $273.13{\sim}26,123.33g/cm^2$ than that of pound cakes with teff flour. Avrami exponent (n) was the highest in the control at 3.5987 and the lowest in TF20 at 1.2144. In sensory evaluation, flavor of TF20 was higher than that of the control at 4.43. Overall acceptability had a higher score in TF20 than in the control. It is considered that addition of 20% teff flour can improve the quality characteristics and retard retrogradation of pound cake.

• 한국식품조리과학회지
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• 제16권1호
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• pp.36-39
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• 2000

제조법을 달리한 호박떡의 기계적 측정 및 관능적 특성을 통해 품질평가를 하였다. 호박떡의 수분함량은 제조방법에 따른 차이를 나타냈는데, 단호박을 쌀가루와 함께 빻아 만든 경우의 경우 가장 수분함량이 높았다. 색도의 경우 L 값은 단호박을 쌀가루와 함께 내려 제조한 단호박을 쌀가루와 함께 빻아 만든 경우가 유의적으로 낮았으며, a값과 b값은 단호박을 쪄서 가루에 섞는 방법으로 만든 경우, 단호박을 삶아서 가루에 섞는 경우 보다 유의적으로 높게 나타났다. 이는 carotenoids계 색소의 영향으로 제조방법에 따라 그 차이를 보였다. Two bite compression test에 의한 물성특성치를 살펴보면, hardness, gumminess, chewiness 등이 단호박을 쌀가루와 함께 빻아 만든 경우가 단호박을 쪄서 가루에 섞는 방법으로 만든 경우, 단호박을 삶아서 가루에 섞는 경우 보다 유의적으로 낮은 수치를 보였고, cohesiveness 및 springiness는 각 유의적인 차이를 보이지 않았다. 관능검사 결과에서는 항목별로 유의적인 차이 (p<0.05)를 나타냈는데, 모든 항목, 즉 color, flavor, taste, moistness, consistency, overall acceptance에서 단호박을 쌀가루와 함께 빻아 만든 경우를 선호하는 결과를 보여 가장 기호도가 높은 것으로 나타났다. 기계적 물성치와 관능적 물성치를 비교해 볼 때, 떡의 조직감이 견고한 것 보다는 부드러운 것을 선호하는 것으로 나타났다.

• 한국식품과학회지
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• 제40권4호
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• pp.412-418
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• 2008

밀가루에 콩섬유 FIBRIM(R)1450을 4-24%까지 첨가한 결과 콩섬유의 첨가량이 증가할수록 스펀지 케이크의 부피와 비용적은 유의적으로 감소하였다. 단백질 함량과 보수율은 반죽의 비중 및 스펀지 케이크의 비용적과는 각각 부의 상관이 있었으나, Mixograph 특성과 케이크의 비용적 사이에는 상관관계가 존재하지 않았다. 스펀지 케이크의 symmetry index와 uniformity index는 콩섬유의 첨가량에 상관없이 일정한 값을 나타내었다 케이크 크러스트와 크럼의 L값은 콩섬유의 첨가량이 증가할수록 감소하는 경향을 보였으나 a값과 b값은 큰 차이를 나타내지 않았다. 스펀지 케이크의 경도, 검성과 씹힘성은 콩섬유의 첨가량이 증가함에 따라 약간 증가하는 경향을 나타내었다. 스펀지 케이크의 경도, 탄성, 검성 및 씹힘성은 단백질 함량, 침전가, 보수율 및 알칼리수 흡수율과는 정의 상관이 있는 반면, Pelshenke값과는 부의 상관을 나타내었다. 콩섬유를 첨가한 복합분의 스펀지 케이크 관능검사 결과, 외부 색깔, 기공, 조직감, 내부 색깔, 향기 등은 콩섬유의 첨가에 통계적으로 유의적인 영향을 받지 않았으나 맛과 전체적인 기호도는 콩섬유를 20% 이상 첨가하였을 때 약간 저하됨을 알 수 있었다.