Quality Characteristics of Sponge Cakes Containing Various Levels of Grifola frondosa Powder

잎새버섯(Grifola frondosa) 분말 첨가가 sponge cake의 품질 특성에 미치는 영향

  • Published : 2007.08.31

Abstract

This study was carried out to investigate the quality characteristics of sponge cakes added with Grifola frondosa powder. The specific gravity, viscosity, and dough weigh tended to increase as the ratio of mushroom powder increased. The sponge cake volume, specific volume, baking loss rate, and height had a tendency to decrease according to the addition of mushroom powder. The color of the cake crust and crumb became darker as the amount of mushroom powder increased, and the addition of mushroom powder increased the hardness, gumminess, and brittleness of the cake. Finally, the overall acceptability of the sponge cake was the best when the cake contained 5% mushroom powder.

Keywords

Grifola frondosa powder;sponge cake;confectionery quality

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