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KMID : 0380620070390040400
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 4 p.400 ~ p.405
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Quality Characteristics of Sponge Cakes Containing Various Levels of Grifola frondosa Powder
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Lee Jong-Suk
Kim Han-Sup
Lee Yoon-Joo
Jung In-Chang
Ba Jong-Ho
Lee Jae-Sung
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Abstract
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This study was carried out to investigate the quality characteristics of sponge cakes added with Grifola frondosa powder. The specific gravity, viscosity, and dough weight tended to increase as the ratio of mushroom powder increased. The sponge cake volume, specific volume, baking loss rate, and height had a tendency to decrease according to the addition of mushroom powder. The color of the cake crust and crumb became darker as the amount of mushroom powder increased, and the addition of mushroom powder increased the hardness, gumminess, and brittleness of the cake. Finally, the overall acceptability of the sponge cake was the best when the cake contained 5% mushroom powder.
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KEYWORD
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Grifola frondosa powder, sponge cake, confectionery quality
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