Korean Journal of Food Preservation (한국식품저장유통학회지)
- Volume 14 Issue 5
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- Pages.469-473
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- 2007
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- 1738-7248(pISSN)
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- 2287-7428(eISSN)
Use of Response Surface Methods to Optimize the Formula of Non-frozen Pound Cake
반응표면분석법에 의한 비동결 파운드 케이크의 최적 배합비 설정
- Kang, Byung-Sun (Department of Food Fermentation Technology, Young-Dong University) ;
- Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University)
- Published : 2007.10.28
Abstract
The optimal formula for non-frozen pound cake was sought using a central composite design with a quadratic model, by response surface methodology (RSM). Behavior on supercooling, freezing time, theological properties, and sensory attributes of pound cake were studied by using various concentrations of sugar, sorbitol, and glycerol. The freezing temperature of standard pound cake was
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