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

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

  • Lee, Jong-Suk (College of Pharmacy, Yeungnam University) ;
  • Kim, Han-Sup (Food Technology and Food Service Industry, Yeungnam University) ;
  • Lee, Yoon-Joo (Food Technology and Food Service Industry, Yeungnam University) ;
  • Jung, In-Chang (Department of Food and Nutrition, Andong National University) ;
  • Bae, Jong-Ho (Department of Confectionery Decoration, Daegu Mirae Collage) ;
  • Lee, Jae-Sung (Food Technology and Food Service Industry, Yeungnam University)
  • 이종숙 (영남대학교 약학대학) ;
  • 김한섭 (영남대학교 식품외식학부) ;
  • 이윤주 (영남대학교 식품외식학부) ;
  • 정인창 (안동대학교 식품영양학과) ;
  • 배종호 (대구미래대학 제과데코레이션과) ;
  • 이재성 (영남대학교 식품외식학부)
  • Published : 2007.08.31


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.


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