Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Sponge Cake with Addition of Protease

단백질가수분해효소를 첨가한 스펀지케이크의 품질 특성

  • Yoon, Seongjun (Department of Baking Science and Technology, Hyejeon College) ;
  • Cho, Namji (Department of Baking Science and Technology, Hyejeon College) ;
  • Moon, Sung-Won (Department of Hotel & Foodservice Culinary Arts, Youngdong University) ;
  • Kim, Misook (Department of Food Science and Nutrition, Dankook University) ;
  • Lee, Youngseung (Department of Food Science and Nutrition, Dankook University) ;
  • Yoon, Ok Hyun (Department of Food and Nutrition, Gimcheon University) ;
  • Jeong, Yoonhwa (Department of Food Science and Nutrition, Dankook University)
  • 윤성준 (혜전대학교 제과제빵과) ;
  • 조남지 (혜전대학교 제과제빵과) ;
  • 문성원 (영동대학교 호텔외식조리학과) ;
  • 김미숙 (단국대학교 식품영양학과) ;
  • 이영승 (단국대학교 식품영양학과) ;
  • 윤옥현 (김천대학교 식품영양학과) ;
  • 정윤화 (단국대학교 식품영양학과)
  • Received : 2015.01.14
  • Accepted : 2015.01.26
  • Published : 2015.05.31
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Abstract

This study investigated the effect of protease on quality characteristics of sponge cake. Protease was used at levels of 0.0005 U (PC-1), 0.0010 U (PC-2), 0.0015 U (PC-3), and 0.0020 U (PC-4) for sponge cake preparation. Amylogram showed the setback was significantly decreased in comparison with the control (P<0.05). Height and baking loss rate of control sponge cake were $4.24{\pm}0.18cm$ and $12.01{\pm}0.29%$, respectively. PC-3 and PC-4 showed increased heights of $5.22{\pm}0.16$ and $5.24{\pm}0.11cm$ as well as slightly increased baking loss rates of $12.71{\pm}0.31%$ and $12.89{\pm}0.61%$, respectively. Specific volume and color difference measurements of control showed a specific volume of $3.53{\pm}0.06mL/g$, crust color difference of $53.05{\pm}0.28$, and crumb color difference of $29.84{\pm}0.52$. Measurements of specific volume, crust color, and crumb color of PC-3 and PC-4 were $4.18{\pm}0.02mL/g$, $56.19{\pm}0.84$, $29.05{\pm}0.43$, $4.21{\pm}0.02mL/g$, $56.85{\pm}0.43$, and $29.45{\pm}0.47$, respectively. Firmness measurements showed that the control had the highest firmness. PC-3 and PC-4 were effective at improving the shelf-life of sponge cake as indicated by reduced firmness. Sensory evaluation results demonstrated that all samples scored higher than the control. Throughout the results, the addition of protease increased volume and improved quality characteristics of sponge cake.

아밀로그램 특성은 대조군과 비교하여 단백질가수분해효소의 첨가량이 증가할수록 최고점도는 유의적으로 증가하였으며, 냉각 후 점도 역시 $850.2{\pm}10.03{\sim}830.4{\pm}8.88B.U.$로 첨가량이 증가할수록 유의적으로 감소하였다. 비중과 pH 및 굽기 손실률은 대조군과 비교하여 유의적 차이는 없었으나 높이는 대조군이 $4.24{\pm}0.18cm$, 단백질가수분해효소 첨가구가 $4.84{\pm}0.09{\sim}5.06{\pm}0.11cm$ 정도로 대조군과 비교하여 유의적으로 증가하였다. 비용적은 대조군 $3.53{\pm}0.06cc/g$과 비교하여 $3.66{\pm}0.13{\sim}4.21{\pm}0.02cc/g$으로 유의적으로 높게 나타났으며, 이러한 현상은 계란단백질의 폴리펩타이드 사슬을 가수분해하여 반죽이 연화되고 윤활성이 증가하여 최종제품의 부피, 기공, 색상 및 품질이 향상되었다는 연구 결과(16)와 유사하였으며 crust의 적색도는 대조군과 비교하여 유의적으로 증가하였다. 경도는 대조군의 0일차가 $323.96{\pm}30.84$였고, 실험군은 $324.36{\pm}28.53{\sim}280.08{\pm}26.66$으로 감소하였으나 유의적 차이는 없었다. 2일차의 경도는 PC-2가 $420.64{\pm}43.46$, PC-3이 $393.79{\pm}34.64$, PC-4가 $373.35{\pm}30.82$로 대조군의 $456.01{\pm}37.64$보다 유의적으로 감소하였다(P<0.05). 관능검사는 껍질색과 내부 색상이 대조군과 비교하여 유의적 차이는 없었으나 맛, 향, 조직감, 촉촉한 정도, 식감에서는 유의적으로 높은 점수를 얻었다(P<0.05). 이상의 결과로 스펀지케이크에 단백질가수분해효소를 첨가하면 부피, 높이, 비용적에 영향을 주어 부피가 증가하고 품질 개선에 효과적인 것을 확인하였다.

Keywords

References

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