Effect of the Millet and Waxy Millet on Properties of White Layer Cake

메조 및 차조 첨가가 White Layer Cake의 품질특성과 저장에 미치는 영향

  • Lee, Myung-Ho (Dept. of Hotel Culinary Arts, Shingheung College) ;
  • Chang, Hak-Gil (Dept. of Food and Bioengineering, Kyungwon University) ;
  • Yoo, Yang-Ja (Dept. of Human Life Science, Sejong University)
  • 이명호 (신흥대학 호텔조리과) ;
  • 장학길 (경원대학교 식품생물공학과) ;
  • 유양자 (세종대학교 생활과학과)
  • Published : 2005.03.01


White layer cakes with 10-50% content of domestic millet and waxy millet were carried out to determine how the content of millet and waxy millet affected Quality and properties of a product. The 10% content of waxy millet resulted in the greatest volume, which decreased with the increase in the content of millet and waxy millet; up to 40% content of millet and waxy millet made no significant difference in weight from the control one. The specific loaf volume decreased with the increase in the content of millet and waxy millet. In terms of crum color, as the content of millet and waxy millet increased, the value of L tended to decrease, making it darker, and there was a significant increase in the value of a and b. As for crust color, the value of L, a, and b tended to increase with the increase in the content of millet and waxy millet, making it darker, but with no significant difference from the control one. In terms of texture, 10% content of millet and 10-20% content of waxy millet made no significant difference in hardness from the control one; as for retrogradation, waxy millet tended to make greater increase in hardness than millet. 5℃ storage resulted more rapidly in retrogradation than 25℃. The sensory evaluation showed that with the increase in the content, waxy millet, millet, and the control in order served to make it darker and harder in terms of external properties, with small pores, uneven texture, and reduced flavor in terms of internal properties. There was no significant difference between the cake with 10-20% content of millet and waxy millet and the control one in making a white layer cake by adding millet and waxy millet.


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