Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Quality Characteristics of Sponge Cakes Containing Various Levels of Millet Flour

조 분말의 첨가가 sponge cake의 품질특성에 미치는 영향

  • Chang, Hak-Gil (Department of Food and Bioengineering, Kyungwon University)
  • Published : 2004.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

Effects of normal (non-waxy) and waxy millet flours on properties of sponge cake were examined. Total dietary fiber contents of normal and waxy millets were 5.04 and 5.12%, respectively, while that of soft wheat flour was 2.23%. Alkaline water retention capacity value generally increased with addition of normal and waxy millet flours, whereas peak, minimum, and final viscosities decreased. Mixing time and mixing height decreased with addition of millet flour. Lightness of cake crust increased with addition of normal millet flour, whereas it decreased with addition of waxy millet flour, tightness of cake crumb decreased as the amount of normal and waxy millet flours increased. Increasing proportions of normal and waxy millet flours resulted in significantly decreased loaf volume. Replacement of 10% wheat flour by both normal and waxy millet flours did not significantly affect characteristics of sponge cake, but addition of more than 20% millet flour resulted in significant differences in quality characteristics.

식이섬유원으로서 메조와 차조 분말을 sponge cake 제조에 이용하고자 10-50%의 비율로 첨가하여 cake 제조적성 및 이들의 이화학적 특성을 조사하였다. 총 식이섬유는 박력밀가루가 2.23%인데 비하여 메조 5.04%, 차조 5.72%로서 2배 이상 높았으며, alkaline water retention capacity는 메조, 차조 모두 첨가량이 증가함에 따라서 증가하였다. Rapid Visco Analyser에 의한 호화특성에서 maximum, minimum 및 final viscosity는 메조와 차조의 첨가량이 증가함에 따라서 감소하였다. Mixograph에 의한 반죽의 리올로지특성에서 peak time 및 peak height는 메조와 차조의 첨가량이 증가함에 따라서 감소하였다. Sponge cake의 crust color의 L 값은 메조의 경우 첨가량이 증가함에 따라서 증가하였으나, 차조첨가군은 대조군보다는 L 값이 높았지만 첨가량이 증가함에 따라서 감소하는 경향을 보였다. Crumb color의 L 값은 메조, 차조첨가군 모두 대조군보다 낮았으며, 첨가량이 증가함에 따라서 감소하였다. Sponge cake의 부피는 메조 및 차조를 첨가함으로써 감소하였고, 10% 첨가수준에서는 유의적인 차이가 없었으나 20% 첨가수준부터는 대조군에 비해 품질이 떨어졌다.

Keywords

References

  1. Shin HK, Chang HG, Ryu IS. Physicochemical characteristics of Korean wheat varieties. Korean J. Food Sci. Technol. 10: 376-379 (1978)
  2. Chang HK, Rhu IS. Comparison of end-product potentialities of Korean and American wheat. Korean J. Food Sci. Technol. 21: 521-523 (1998)
  3. Chang HG. Influences of environmental factors on processing properties of wheat produced in Korea. Dongguk Univ. Ph.D. thesis (1984)
  4. Anjum FM, Walker CE. Review on the significance of starch and protein to wheat kernel hardness. J. Sci. Food Agric. 56: 1-13 (1991) https://doi.org/10.1002/jsfa.2740560102
  5. Kohn S. An update of the U.S. baking industry. Cereal Foods World 45: 94-97 (2000)
  6. Nagao S, Imai S, Sato T, Kaneko Y, Otsubo H. Quality characteristics of soft wheats and their use in Japan. 1. Methods of assessing wheat suitability for Japanese products. Cereal Chem. 53: 988-997 (1976)
  7. Morris CF, Jeffers HC, Engle DA, Baldridge ML, Patterson BS, Bettge AD, King GE, Davis B. Fifty-first annual report of the Western Wheat Quality Lab., USDA Agricultural Research Service (1999)
  8. Piere MM, Walker CE. Addition of sucrose fatty acid ester emulsifiers to sponge cakes. Cereal Chem. 64: 222-225 (1987)
  9. James Giese. Fats and fat replacers; balancing the health benefits. Food Tech. 50: 76-78 (1996)
  10. Cowgill GR, Sullivan AJ. Further studies on the use of wheat bran as laxalive. J. Am. Med. Assoc. 100: 795-796 (1933) https://doi.org/10.1001/jama.1933.02740110007004
  11. Hipsley EH. Dietary fiber and pregnancy toxaemia. Br. Med. J. 2: 420-425 (1953) https://doi.org/10.1136/bmj.2.4833.420
  12. Burkitt DP. Epidemiology of cancer of the colon and rectum. Cancer 28: 3-10 (1971) https://doi.org/10.1002/1097-0142(197107)28:1<3::AID-CNCR2820280104>3.0.CO;2-N
  13. Trowell H. Ischemic heart disease and dietary fiber. Am. J. Clin. Nutr. 25: 926-930 (1972) https://doi.org/10.1093/ajcn/25.9.926
  14. Dreher ML, Padmanaban G. Sunflower hull flour as a potential dietary fiber supplement. J. Food Sci. 48: 1463-1465, 1478 (1983) https://doi.org/10.1111/j.1365-2621.1983.tb03517.x
  15. Collins JL, Post AR. Peanut hull flour as a potential source of dietary fiber. J. Food Sci. 46: 445-448 (1981) https://doi.org/10.1111/j.1365-2621.1981.tb04881.x
  16. Collins JL, Kalantari SM, Post AR. Peanut hull flour as dietary fiber in wheat bread. J. Food Sci. 47: 1899-1902 (1982) https://doi.org/10.1111/j.1365-2621.1982.tb12909.x
  17. Pomeranz Y, Shogren MD, Finney KF, Bechitel DB. Fiber in breadmaking-effects on functional properties. Cereal Chem. 54: 25-41 (1977)
  18. Jeltema MA, Zabik ME, Thiel LJ. Prediction of cookie quality from dietary fiber components. Cereal Chem. 60: 227-230 (1983)
  19. American Association of Cereal Chemistry. Approved Methods of the AACC, 10th ed. The Association: St. Paul, MN, USA (2000)
  20. Prosky L, Asp NG, Furda I, DeVries JW, Schweizer TF, Harland BF. Determination of total dietary fiber in foods and food products: Collaborative study. J. Assoc. Off. Anal. Chem. 68: 677-680 (1985)
  21. Bason ML, Ronalds JA, Wrigley CW, Hubbard LJ. Testing for sprout damage in malting barley using the Rapid Visco-Analyser. Cereal Chem. 70: 269-272 (1993)
  22. Ross AS, Walker CE, Booth RI, Orth RA, Wrigley CW. The Rapid Visco-Analyzer: A new technique for the estimation of sprout damage. Cereal Foods World 32: 827-829 (1987)
  23. Chung YM, Lee JC, Kim KS, Eun JB. Chemical compositions in rice hulls of 26 varieties. J. Korean Soc. Food Sci. Nutr. 27: 376- 380 (1998)
  24. Monsivaie M, Hoseney RC, Finney KF. The Pelshenke test and its value in estimating bread-making properties in estimating bread-making properties of hard winter wheats. Cereal Chem. 60: 51-55 (1983)
  25. Kitterman JS, Rubenthaler GL. Assessing the quality of early generation wheat selections with the micro AWRC test. Cereal Sci. Today 16: 313-317 (1971)
  26. Kim NS, Seog HM, Nam YJ. Physicochemical properties of domestic millet starches. Korean J. Food Sci. Technol. 19: 245- 249 (1987)
  27. Song BH, Kim SK, Lee KH, Pyun YR, Lee SY. Viscometric properties of waxy rice starches. Korean J. Food Sci. Technol. 17: 107-113 (1985)
  28. Weak ED, Hoseney RC, Seib PA, Biag M. Mixograph studies. 1. Effects of certain compounds on mixing properties. Cereal Chem. 54: 794-802 (1977)
  29. Johnson JM, Harris CH. Effect of acidulants in controlling browning in cakes prepared with 100% high-fructose corn syrup or sucrose. Cereal Chem. 66: 158-161 (1989)
  30. Chun SS. Development of functional sponge cakes with onion powder. J. Korean Soc. Food Sci. Nutr. 21: 62-66 (2003)
  31. Ghiasi K, Hoseney RC, Zeleznak K, Rogers DE. Effect of waxy barley starch and reheating on firmness of barley crumb. Cereal Chem. 61: 281-285 (1984)
  32. Lee YT, Chang HG. Effect of waxy and normal hull-less barley flours on bread-making properties. Korean J. Food Sci. Technol. 35: 918-923 (2003)