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KMID : 1011620070230010083
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 1 p.83 ~ p.89
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Quality Characteristics of Sponge Cake added with Mesangi(Capsosiphon Fulvescens) Powder
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이재훈:Lee Jae-Hoon
곽은정:Kwak Eun-Jung/김지상:Kim Ji-Sang/이영순:Lee Young-Soon
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Abstract
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This study was cauied out to investigate the quality characteristics of sponge cake with mesangi(Capsosiphon fulvescens) powder added to give a control O(control), 2，4, 6 and 8% by weight per wheat flour. The crude protein was 33.37% for mesangi on a dry basis. Batter specific gravity, viscosity and baking loss increased with increasing mesangi powder content, whereas the specific loaf volume tended to decrease. Values of L and b decreased with increasing mesangi powder content while a value was minimized for the 4% mesangi powder. Hardness, cohesiveness, springiness, gumminess and brittleness of sponge cakes with added mesangi powder content. The sensory tests indicated that aircell uniformity, firmness, sweetness and overall preference were not affected by the addition of 2 and 4% mesangi powder compared to control. Therefore, the addition of 4% mesangi powder to sponge cake was suggested as being suitable to improve the quality.
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KEYWORD
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sponge cake, Capsosiphon fulvescens, physical and sensory characteristics
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