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KMID : 1011620060220010062
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Korean Journal of Food and Cookey Science
2006 Volume.22 No. 1 p.62 ~ p.68
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Effect of Angelica plant powder on the Quality Characteristics of Batter Cakes and Cookies
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Jeon Eun-Raye
Park In-Duck
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Abstract
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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 determined 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 ihe 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 ihose of the 1% and 3% substituted samples.
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KEYWORD
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cake, cookie, Angelica plant(Bakluncho) powder, quality characteristics
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