Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Sponge Cake with Added Baked Black Soybean Powder

구운 검은콩 분말을 첨가한 스펀지 케이크의 품질 특성

  • Jung, Hyun-Chul (Dept. of Food Service Management & Culinary, Gyeongju University)
  • 정현철 (경주대학교 관광.외식조리학부)
  • Received : 2012.04.19
  • Accepted : 2012.06.21
  • Published : 2012.06.30
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Abstract

Baked black soybean has great nutritional value, so it is a great potential ingredient in cake. To find an acceptable ingredient ratio, baked black soybean powder was to wheat flour in different experimental groups. The control was pure wheat flour, and the experimental groups had 0 (control), 10%, 20%, 30%, and 40% baked black soybean powder added. The baked black soybean powder consists of moisture (4.88%), crude protein (34.46%), crude fat (11.35%), crude ash (4.84%), and carbohydrates (44.47%). The specific gravity, spreadability, and baking loss increased with an increase in the amount of baked black soybean powder, but specific volume decreased. The 'L' and 'b' chromaticity values of a sponge cake decrease with increased amounts of added baked black soybean powder. The texture becomes more hard and stuff with added baked black soybean powder, but springiness decreases. A sensory test found the best experimental group to be that of 20% powder added.

Keywords

References

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