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

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Yellow Layer Cake Added with Sourdough Starter Powder

사워종 분말을 첨가한 옐로우 레이어 케이크의 품질 특성

  • 안혜령 (수원여자대학교 제과제빵과) ;
  • 안희정 (농심 영양조리연구팀) ;
  • 이광석 (경희대학교 조리.서비스경영학과)
  • Received : 2013.01.24
  • Accepted : 2013.06.30
  • Published : 2013.06.30
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Abstract

When making a yellow layer cake, an existing chemical leavening agent, sourdough starter powder, was used instead of using baking powder in order to produce batter where the acid agent in the baking powder was reduced using baking soda. The control group had the lowest share of the batter and therefore had the highest specific volume. In a test group, the share of SP4 was low and therefore, the specific volume was high. In terms of physiochemical characteristics, the volume, symmetry and uniform index was high in SP4 in the test group. The control group had the highest moisture content followed by SP4. In terms of texture, the control group had the lowest hardness and highest springiness. In the test group, SP4 had the lowest hardness and highest springiness. The result of the sensory evaluation indicates that SP4 had the best taste and flavor. In terms of overall preference, SP4 showed significantly higher preference overall. However, it did not show any significant difference compared to the control group.

Keywords

References

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