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KMID : 0665220070200010020
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Korean Journal of Food and Nutrition
2007 Volume.20 No. 1 p.20 ~ p.26
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An Investigation of the Characteristics of Sponge Cake with Ginseng Powder
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Yoon Soo-Bong
Hwang Sung-Yeon
Chun Dug-Sang
Kong Suk-Kil
Kang Kun-Og
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Abstract
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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.
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KEYWORD
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sponge cake, ginseng powder, farinogram, alveogram
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