• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.531-538
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• 2008

We researched the physical, chemical, functional, textural, and manufacturing characteristics of yellow layer cake which prepared by adding different amounts of persimmon leaf powder (0, 4, 8, 12, 16%). The color of the crumbs inside the cake appeared dark, demonstrating that the L value decreased as the amount of persimmon leaf powder increased. The value of a, which corresponds to the level of redness, increased and the cake appeared dark red as the amount of persimmon leaf powder added increased; whereas, the yellowness of the cake tended to decrease as the value of b, which corresponds to the level of yellowness, gradually. As the amount of persimmon leaf powder added increased, the specific loaf volume of the cake increased, but the amount of baking loss tended to be similar at all. The textural characteristics of hardness and gumminess tended to increase, but cohesion and elasticity were not influenced by the addition of persimmon leaf powder. In the sensory test, color was rated low, but flavor, taste, and texture showed the highest score in 8% as the amount of persimmon leaf powder added increased. The general preference was highest when the persimmon leaf powder was added in the amount of 8%, and it decreased as the amount of persimmon leaf powder added increased.

• Food Quality and Culture
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• v.3 no.2
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• pp.49-52
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• 2009

In the making of yellow layer cake, shortening was replaced with olive oil at levels of 25, 50, 75, and 100%. The hunter values of L and b showed that the crumb colors of the cakes with 50 and 75% olive oil were significantly different from that of the control. Both 50 and 75% olive cakes showed a higher specific gravity of batters, and lower specific volume of cakes, than the control. Cakes with 50 and 75% olive oil were less hard than the control during 3 days' storage at $22^{\circ}C$. Sensory evaluation showed that their characteristics-cell uniformity, crumb color, taste, softness, and moistness-were not influenced by the replacement of shortening with olive oil. And same as above for overall acceptance.

• Food Science and Preservation
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• v.18 no.6
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• pp.830-835
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• 2011

This study was conducted to evaluate the effects of the substitution of flour with young-barley-leaf powder on the quality characteristics of yellow layer cake. The physical properties of the cakes (i.e., viscosity, specific gravity, specific volume, cake index, and color) were measured, and the changes in hardness during the three-day storage at $22^{\circ}C$ were measured. Sensory evaluation was done with five-scale acceptance test. Both the viscosity and specific gravity of the batter were significantly influenced by the substitution. Nonetheless, no significant difference was shown in the specific volumes of the cakes. The volume indices of the cakes containing young-barley-leaf powder were higher than those of the control. The lightness, redness, and yellowness values of the crusts decreased with the addition of young-barley-leaf powder. While the lightness values of the crumbs decreased, the redness and yellowness values increased. The substitution of more than 6% flour with young-barley-leaf powder kept the hardness of the cakes lower than that of the control during the three-day storage. The cakes containing 2, 4, and 6% young-barely-leaf powder showed no significant differences from the control in the acceptance test, except in the crumb color.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.871-876
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• 2003

Yellow layer cakes were prepared with flour that was partially substituted with mulberry leaf powder (at the levels of 4, 8, 12, 16 and 20%). Batter viscosity increased with increasing substitution levels while specific gravity decreased. The specific volume of the cake increased as batter viscosity increased, except at 20% substitution. Substituting mulberry leaf powder for flour also resulted in decreased lightness and yellowness and increased redness of the cake crumbs. The volume index and uniformity index were not influenced by the addition of mulberry leaf powder, while the symmetry indexes of cakes with 16% and 20% powder were lower than the control. The hardness of cakes substituted with mulberry leaf powder was lower than that of the control during 10 days of storage. Sensory characteristics, including cell size and cell uniformity, were adversely affected with substitution levels of 16% and 20%. The addition of mulberry leaf powder did not influence softness, but affected moistness significantly.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.203-209
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• 2021

The quality characteristics of yellow layer cakes produced by different methods of buckwheat powder addition (0, 10, 20, 30, 40) were investigated. The specific gravity of the dough increased as the amount of buckwheat powder added increased. Regarding the color of the crumb of cake, the L value and b value(yellowness) were lower as the amount of buckwheat powder added increased, but the a value(redness) increased. The cake volume tended to decrease as the amount of buckwheat powder added increased. The cake symmetry index and uniformity index were not significantly different from those of the control group, but the baking loss rate was slightly lower when buckwheat powder was added. The hardness was significantly higher than that of the control as the amount of buckwheat powder added increased. A sensory test showed that the taste had a high score when 20% buckwheat powder was added, and texture and overall acceptance were not significantly different from the control group until 20% buckwheat powder was added. Therefore, when a part of wheat flour is replaced with buckwheat powder to produce a yellow layer cake, it is possible to produce a product with improved cake quality and symbolic characteristics when a buckwheat powder 20% level is added.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1988-1993
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• 2013

The aims of this study were to investigate the quality characteristics of yellow layer cake added with Sparassis crispa powder that were abundant in dietary fiber, and also to determine the most suitable amount of added S. crispa powder. Dried powder of S. crispa containing 61.8 g/100 g insoluble dietary fiber was added to the cake batter in Baker's percentage of 1%, 2%, 4%, and 8%. Cake batter containing 1% and 2% S. crispa powder showed similar pH, specific gravity, and viscosity values to the batter without S. crispa powder (control). As the amount of added S. crispa power increased, the volume, specific volume, baking loss, and brightness (for both crust and crumb) of the cake containing the powder tended to decrease. A greater amount of added S. crispa powder resulted in a decrease in hardness, gumminess, and chewiness of the cake containing the powder and also reduced the changes in hardness of the cake during 8 days of storage. The sensory analysis showed that cake containing 2% S. crispa had several desirable kinds of sensory attributes, such as color, flavor, taste, and texture compared to the control; whereas an addition of more than 2% S. crispa deteriorated the sensory quality of the cake. These results suggest that the most suitable amount of added S. crispa powder for preparing yellow layer cake was 2% in Baker's percentage.

• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.492-501
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• 2021

This study investigated the physicochemical properties and acceptability of yellow layer cake prepared using various levels of wet-milled rice flour (RF). RF was used to substitute 0% (control group), 15% (RF-15 group), 30% (RF-30 group) and 45% (RF-45 group) of wheat flour (WF) to manufacture yellow layer cakes. The substitution of WF with RF showed no significant effect on the pH but decreased the specific gravity and viscosity of the batter. Baking loss rates ranged from 4.65% to 5.03%, showing no significant difference among samples. In the color measurement, the experimental groups showed higher redness (a) and yellowness (b) than the control group (p<0.05). The experimental groups showed lower gumminess and chewiness than the control group. According to the results of intensity measurement of sensory properties, the RF-30 and RF-45 groups showed stronger intensities for darkness, sweetness, moistness and softness than the control group. The acceptance test found that the RF-45 group had significantly higher or similar results for all acceptance attributes than the control group. These results indicate that RF addition as a replacement of WF at a ratio of 45% is optimal for producing yellow layer cakes.

• Journal of agriculture & life science
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• v.44 no.1
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• pp.51-59
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• 2010

The quality characteristics (specific gravity, viscosity, color, texture and sensory evaluation etc.) of yellow layer cake added with black garlic powder were examined in order to use as a new functional food ingredient of black garlic powder. Specific gravity of cake batters was not affected by addition of black garlic powder. Viscosity (31,315~41,048 cP) of cake batters was increased as the addition level of black garlic powder increased. pH (7.54~6.18) and height (6.14~5.62cm) of cakes were decreased as the addition level of black garlic powder increased. Specific volume of cakes did not show any significant difference except the cake with 15% black garlic powder. In color of cake crust, crumb and batter, lightness (L) and yellowness (b) were decreased as the addition level of black garlic powder increased, while redness (a) was increased. Hardness and adhesiveness of cakes decreased as the addition level of black garlic powder increased Overall acceptability was the highest in yellow layer cake with 5% black garlic powder.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.349-356
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• 2013

When making a yellow layer cake, an existing chemical leavening agent, sourdough starter powder, was used instead of using baking powder in order to produce batter where the acid agent in the baking powder was reduced using baking soda. The control group had the lowest share of the batter and therefore had the highest specific volume. In a test group, the share of SP4 was low and therefore, the specific volume was high. In terms of physiochemical characteristics, the volume, symmetry and uniform index was high in SP4 in the test group. The control group had the highest moisture content followed by SP4. In terms of texture, the control group had the lowest hardness and highest springiness. In the test group, SP4 had the lowest hardness and highest springiness. The result of the sensory evaluation indicates that SP4 had the best taste and flavor. In terms of overall preference, SP4 showed significantly higher preference overall. However, it did not show any significant difference compared to the control group.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.403-407
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• 2005

A study was conducted to evaluate the effect of substitution of the flour with Lycium chinense powder on the characteristics of yellow layer cake. Physical properties including specific gravity, specific volume, cake index and color were measured. Also, the hardness change during 6 storage days at 22℃ were measured. Even though the specific gravity of batter decreased significantly with respective addition of 12%, 16% and 20% Lycium chinense powder, the specific volume of cakes did not show difference except the case of 20% addition. The addition of Lycium chinense powder did not influence on cakes' appearance negatively except that of 20% cake. The crust became darker as the level of Lycium chinense powder increased. The crumb color turned into dark orange with addition of Lycium chinense powder, and the intensity became stronger as the level of Lycium chinense powder increased. Both 4% and 8% Lycium chinense powder cakes were scored as same as control in moistness and softness. And they were favored as much as control.