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KMID : 1011620080240040536
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 4 p.536 ~ p.541
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Effects of Strawberry Powders on the Quality Characteristics of Yellow Layer Cake
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김영애:Kim Yeoung-Ae
저자없음:No authors listed
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Abstract
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In order to determine the effects of strawbeny powder on the baking quality of cakes, yellow layer cakes were prepared with four freeze-dried strawbeny powders substitutes, at levels of 0%, 1%, 2%, 3%，4% and 5%. Then, the physical properties, baking properties and sensory characteristics of the finished cakes were assessed. The cakes were stored for 6 days at 22 °C and the change in hardness during storage was evaluated. The Viscosity of the doughs, as well as the spe?cific gravity, increased as the amount of strawbeny powder in the flour increased. The volume indices of the strawbeny powder cakes were less than that of control, but the other indices did not differ from those of the controls. The crust color of the strawberry cakes evidenced a reduction in L. a and b values. The crumb color also evidenced a reduction in the L and b values, but the a values increased. Sensory characteristics were evaluated by 60 students from the Dept. of Food and Biotechnology. Crust color, crumb color, moistness, softness, taste and overall acceptance were measured via a 5-scale acceptance test. The crust color of cakes containing more than 3% strawbeny powders and the crumb color of all strawberry cakes evidenced lower scores than the controls. Cakes containing 5% strawberry powders were least acceptable in terms of overall characteristics. Although cakes prepared with flour containing up to 4% strawbeny powder were less acceptable than the controls, general sensory scores ranged in an average ~ like range. The incorpo?ration of strawbeny power into cakes was shown to increase the overall hardness.
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KEYWORD
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strawberry powder, yellow layer cake, composite flour
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