|
KMID : 1011620200360040322
|
|
Korean Journal of Food and Cookey Science
2020 Volume.36 No. 4 p.322 ~ p.330
|
|
|
Quality Characteristics of Batter Type Cakes According to Different Mixing Methods
|
|
Jin Ji-Aa
Yoon Hye-Hyun
|
|
|
Abstract
|
|
|
Purpose: This study examined the baking quality, quality characteristics, and acceptance of yellow layer cake as a model of batter type cakes according to different mixing methods.
Methods: Yellow layer cakes were manufactured using different mixing methods: the single stage method (S), creaming method (C), blending method (B1), and modified blending method (B2). The specific gravity and microscopic observations were used to investigate the condition of batters. The quality characteristics of the yellow layer cake samples were determined by the volume, specific volume, baking quality, texture analysis, staling property, and acceptance.
Results: Observations of the batter condition with the specific gravity and microscopic photographs revealed that S to capture the least amount of air while B1 captured the most(p<0.001). The volume of cakes was the highest in C and lowest in S (p<0.01). S also showed the lowest specific volume (p<0.05) and volume index (p<0.001). Although the batter captured the most air, B1 showed a smaller volume than C. B2 showed a high volume similar to C. S showed significantly higher hardness and chewiness than other samples (p<0.001). Springiness was the lowest in S and highest in C (p<0.05). B2 showed the highest acceptance of taste (p<0.05), texture (p<0.05), and overall acceptance (p<0.01). After storage for 5 days, C and B2 showed low staling rates (p<0.001).
Conclusion: The cake made by blending method with longer mixing time showed a higher volume, low staling rate, and high acceptance in taste, texture, and overall acceptance.
|
|
|
KEYWORD
|
|
|
batter type cake, yellow layer cake, mixing method, texture analysis, sensory evaluation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|