Effects of Young Barley Leaf Powders on the Quality Characteristics of Yellow Layer Cakes

보리순 분말의 첨가가 Yellow Layer Cake의 품질특성에 미치는 영향

  • Kim, Yeoung-Ae (Department of Food Science and Biotechnology, Konyang University)
  • 김영애 (건양대학교 식품생명공학과)
  • Received : 2011.05.13
  • Accepted : 2011.11.04
  • Published : 2011.12.30


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 $22^{\circ}C$ 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.


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