|
KMID : 1011620070230010070
|
|
Korean Journal of Food and Cookey Science
2007 Volume.23 No. 1 p.70 ~ p.77
|
|
|
Physicochemical and Sensory Characteristics of Spong Cake with Added β-Glucan
|
|
유정선:Yu Jeong-Sun
조경미:Jo Gyung-Mi/신유미:Shin Yu-Mi/권오윤:Kwon Oh-Yun/김미경:Kim Mi-Kyoung/조한영:Cho Han-Young/김미리:Kim Mee-Ree
|
|
|
Abstract
|
|
|
|
The study was conducted to evaluate the physicochemical and sensory characteristics of sponge cake with different amounts of β-glucan, 2%, 4% and 6%. Addition of β-glucan did not affect the texture property of batter in terms of springiness, cohesiveness, gumminess and hardness. The volume of the sponge cake was significantly decreased in only 6% β-glucan added group, compared to the control. The pH, height, weight and moisture content of the cake were not significantly different between the control and β-glucan added groups. Lightness and yellowness of the cake crust were the highest in the 4% β-glucan group, while redness was decreased with increasing β-glucan content. The color of the cake crumb was not significantly different between the control and β-glucan group, and nor were the texture properties and sensory quality of the sponge cake. These study results show that the addition of β-glucan up to 4% did not affect the quality of sponge cake.
|
|
|
KEYWORD
|
|
|
β-glucan, batter, sponge cake, quality
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|