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Effects of Young Barley Leaf Powders on the Quality Characteristics of Yellow Layer Cakes
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 6,  2011, pp.830-835
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.6.830
 Title & Authors
Effects of Young Barley Leaf Powders on the Quality Characteristics of Yellow Layer Cakes
Kim, Yeoung-Ae;
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 Abstract
This study was conducted to evaluate the effects of the substitution of flour with young-barley-leaf powder on the quality characteristics of yellow layer cake. The physical properties of the cakes (i.e., viscosity, specific gravity, specific volume, cake index, and color) were measured, and the changes in hardness during the three-day storage at were measured. Sensory evaluation was done with five-scale acceptance test. Both the viscosity and specific gravity of the batter were significantly influenced by the substitution. Nonetheless, no significant difference was shown in the specific volumes of the cakes. The volume indices of the cakes containing young-barley-leaf powder were higher than those of the control. The lightness, redness, and yellowness values of the crusts decreased with the addition of young-barley-leaf powder. While the lightness values of the crumbs decreased, the redness and yellowness values increased. The substitution of more than 6% flour with young-barley-leaf powder kept the hardness of the cakes lower than that of the control during the three-day storage. The cakes containing 2, 4, and 6% young-barely-leaf powder showed no significant differences from the control in the acceptance test, except in the crumb color.
 Keywords
young barley leaf powder;yellow layer cake;composite flour;
 Language
Korean
 Cited by
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