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Effects of Maesil Extract on the Quality Characteristics of Yellow Layer Cake(II) - Quality Characteristics of Cake - (매실 엑기스 첨가가 Yellow Layer Cake의 품질 특성에 미치는 영향(II) - 케이크의 품질 특성 -)

  • Nam, Yoon-Joo;Hwang, Seong-Yun;Kang, Kun-Og
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.5
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    • pp.773-780
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    • 2008
  • The principal objective of this study was to assess the effects of maesil extract on yellow layer cake made with medium and cake flour. After making yellow layer cakes with maesil extract, water activity, hardness, Max G, springiness and crumb color were evaluated. During storage, the Aw of the yellow layer cakes prepared with maesil extract did not retain its consistency. The hardness, Max. G. and springiness of the yellow layer cakes prepared with maesil extract were all lower than that of the controls. With regard to the color of the yellow layer cakes, the L values were reduced, but the a and b values were increased with the addition of maesil extract. The micrographs of the yellow layer cakes prepared with maesil extract evidenced slightly higher porosity than was observed in the controls. This meant that the cake batter prepared with maesil extract could be used to create yellow layer cake with good volume and good quality.

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A Study on the Characteristics of Yellow Layer Cake with Added Buckwheat Flour (메밀 가루를 첨가한 Yellow Layer Cake의 특성에 관한 연구)

  • Shin, Eon-Hwan
    • The Korean Journal of Food And Nutrition
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    • v.20 no.4
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    • pp.414-420
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    • 2007
  • The purpose of this study was to investigate the properties of yellow layer cake with added buckwheat flour. The physical properties of the cake flour with added buckwheat flour were tested by RVA, farinogram, and alveogram, and then, after making the yellow layer cake, the samples were analyzed by rheometer. We found that the pasting temperature decreased with the addition of buckwheat flour in the cake flour, but peak viscosity, holding strength, and final viscosity increased. For the farinogram, the flour containing buckwheat showed increases for consistency and water absorption, but stability was decreased. The $P_{max}$ of the alveogram was not consistent according to the addition of buckwheat flour to the cake flour. The L- and G-values showed decreases, but they were not significant. After making the yellow layer cakes with added buckwheat flour, crumb softness was analyzed with storage for 7 days. The hardness and Max. G of the yellow layer cakes with buckwheat flour increased, and the highest values were after 1 day of storage. However, springness decreased with the addition of buckwheat flour as compared to the control, and showed the highest value at 7 days.

A Study on the Characteristics of Yellow Layer Cake Made with Bamboo Leaf Powder (죽엽을 이용한 Yellow Layer Cake의 특성에 관한 연구)

  • Song, Young-Suk;Hwang, Seong-Yun
    • The Korean Journal of Food And Nutrition
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    • v.20 no.2
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    • pp.164-172
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    • 2007
  • The purpose of this study was to investigate the properties of yellow layer cake made with bamboo leaf powder. Physical properties of the medium and cake flour with bamboo leaf powder were tested by falling number, farinogram, alveogram and after making yellow layer cake, which were tested by rheometer and water activity etc. We found that falling numbers increased with addition of bamboo leaf powder and adding bamboo leaf powder to the flour decreased peak viscosity, holding strength, final viscosity etc. The p value of the alveogram increased for the flour containing bamboo leaf powder increased, but development time and stability decreased. The water activity of the yellow layer cakes made with bamboo leaf powder decreased during storage, but they did not show significant differences. The results of the sensory test showed that the 3% of addition of bamboo leaf powder had the best scores.

Quality Characteristics of Yellow Layer Cake Containing Yacon Powder (야콘분말 첨가 옐로우 레이어 케이크의 품질 특성)

  • Kim, Song-Gi;Kim, Sun-Young;Kang, Kun-Og
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.3
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    • pp.378-385
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    • 2012
  • This study carried out to investigate the effects of yacon powder on yellow layer cake made with weak flour. After making yellow layer cake with yacon powder, water activity, crumb texture, crumb color, and sensory characteristics were investigated. After 1 day of storage, Aw value of control cake with weak flour did not show any significant differences, whereas those with 2, 4, and 6% yacon powder showed a significant increase in Aw. During storage, the Aw values of yellow layer cakes containing yacon powder decreased. Hardness and gumminess of yellow layer cakes containing yacon powder decreased compared to those of control, whereas springiness and cohesiveness of yellow layer cakes increased compared to those of control. Hardness, springiness, cohesiveness, and gumminess all increased with storage time. Further a higher percentage of yacon powder was associated with lower L and b values as well as a higher a value. The micrographs of yellow layer cakes with yacon powder showed slightly coarser porosity than that of control. The results of the sensory test showed that the overall acceptability of 2% yacon powder cake was the highest.

Characteristics of Yellow Layer Cake Made with Mandarin Powder (밀감 분말을 첨가한 옐로우 레이어 케이크의 품질특성)

  • Park, Yeong-Sun;Shin, Sol;Shin, Gil-Man
    • Korean Journal of Food Preservation
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    • v.15 no.5
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    • pp.656-661
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    • 2008
  • basic formulation. Moisture content of 13.72%, crude protein 5.22%, crude lipid 1.31%, crud ash 1.94%, respectively. The pH of yellow layer cake decreased with increasing mandarin powder concentrations. In color values, with increase of mandarin powder concentration. The volume decreased with increasing mandarin powder concentration. The weights of yellow layer cake increased with increasing mandarin powder concentration. L value and a value decreased with increasing mandarin powder concentration in the crumb. b value increased with increasing mandarin powder concentration. The baking loss rate decreased with increasing mandarin powder. In the texture hardness, gumminess, chewiness and adhesiveness of yellow layer cakes significantly increased with increasing mandarin powder concentration. springiness and cohesiveness of yellow layer cakes significantly decreased. In the results of sensory evaluation, when compared to the control, the bread added to 9% of mandarin powder was superior to in color and flavor, while was similar to texture and taste.

Quality Characteristics of Yellow Layer Cake with Mulberry Powder during Storage (오디분말을 첨가한 옐로우 레이어 케이크의 저장 중 품질 특성)

  • Park, Hyang-Mi;Hwang, Seong-Yun;Kang, Kun-Og
    • Journal of the East Asian Society of Dietary Life
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    • v.21 no.6
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    • pp.830-837
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    • 2011
  • This study was carried out to investigate the quality characteristics of yellow layer cake mulberry powder. After making yellow layer cake with mulberry powder, water activity, crumb texture, crumb color, and sensory tests were investigated. After 1 day of storage, Aw of control with weak flour did not show any significant difference, whereas those with 1, 3. 5% mulberry powder showed a significant decrease in Aw. During storage, the Aw values of yellow layer cakes containing mulberry powder were consistent. Hardness, springiness, cohesiveness, and gumminess of the yellow layer cakes containing mulberry powder all decreased compared to those of control. Hardness, springiness, cohesiveness, and gumminess all increased with storage time. Further a higher percentage of mulberry powder was associated with a lower L value, but higher a value. b values were lower in the 1% and 3% mulberry powders, but 5% showed a slightly higher b value. An increase in storage time was associated with decreased L and b values and increased a value. The micrographs of yellow layer cakes with mulberry powder showed a slightly coarser porosity than that of controls. The results of the sensory test showed that the over-all acceptability of 1% mulberry powder cake was the best.

The Development of Yellow Layer Cake with Cuttlefish Ink (오징어 먹물을 첨가한 Yellow Layer Cake 개발에 관한 연구)

  • Kim, Ae-Jung;Lim, Young-Hee;Kim, Moung-Hee;Kim, Mi-Won
    • The Korean Journal of Food And Nutrition
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    • v.20 no.3
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    • pp.311-316
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    • 2007
  • This study was performed to develop a functional yellow layer cake with added cuttlefish ink, by evaluating its physiochemical properties and sensory qualities. Viscosity tended to increase, and height decrease, with the addition of cuttlefish ink. The sensory evaluation revealed the addition of cuttlefish ink in the cake. Specifically, at the 0.3% level color, flavor, and gumminess were enhanced. The brightness(L) of the crumb was highest in the in the control group, at 72.76, and decreased with increasing amounts of cuttlefish ink. The crust of the yellow layer cake was highest in the control group. Furthermore, redness(a) of the crumb was lowest in the control group. but for the crust, it was highest in the control group at crust. Yellowness(b) decreased with increasing amounts of cuttlefish ink for both the crumb and crust. The hardness, cohesiveness, gumminess, and chewiness of the yellow layer cake was highest in the control group.

Quality Characteristics of Yellow Layer Cake Containing Different Amounts of Chlorella Powder (클로렐라 분말을 첨가한 옐로우 레이어 케이크의 품질 특성)

  • Kim, Ki-Ju;Chung, Hyun-Chae
    • Korean journal of food and cookery science
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    • v.26 no.6
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    • pp.860-865
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    • 2010
  • This study was conducted to evaluate the baking characteristics of yellow layer cake containing chlorella powder. Chlorella at concentrations of 0, 4, 8, 12, and 16%(w/w) wheat powder were added, after which we evaluated the baking characteristics, physical properties, and sensory properties of the resulting cakes. Regarding the weight and volume of the cakes, the treatment groups were similar. However, control showed a high hardness value while 16% chlorella added cake showed a significantly low value. The 4% and 8% chlorella added groups maintained their structural condition while the 12% and 16% chlorella added groups were softer depending on the protein content of the flour, Lightness(L value) and yellowness(b value) of the cake crumbs became lower depending on the concentration of chlorella, whereas redness(a value) decreased. In the sensory test, the acceptability scores of the 12% and 16% chlorella added groups were lower compared to control while the 4% and 8% chlorella added groups had higher scores. Therefore, chlorella powder added yellow layer cake exhibited more functionality as well as higher quality.

Quality Characteristics of Yellow Layer Cake Prepared with Different Levels of Adenophora remotiflora Powder (모시대 분말 첨가 수준에 따른 옐로우 레이어 케이크의 품질 특성)

  • Choi, Yoon-Hee;Bae, Song-Hwan;Park, Jeong-Woo;Cho, Nam-Ji;Han, Myung-Ryun;Kim, Young-Ho;Yoon, Seong-Jun;Kim, Myung-Hwan;Kim, Ae-Jung
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.5
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    • pp.736-742
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    • 2009
  • The purpose of this study was to improve the quality of yellow layer cake by adding the Adenophora remotiflora powder. The effects of the Adenophora remotiflora powder in on the final product quality of yellow layer cake and the optimum amount of the Adenophora remotiflora powder in the yellow layer cake formula were investigated. The more increased amounts of Adenophora remotiflora powder was added to the samples, the resulted in "L", and Hunter's "a" and "b" values of the crust color of yellow layer cake were significantly decreased (p<0.05). In the case of crumb color, the more increased levels of Adenophora remotiflora powder led to the samples, the "L" and "a" values were significantly decreased (p<0.05), but "b" value increased significantly (p<0.05). As more Adenophora remotiflora powder was added to the cake samples, the Hardness, Gumminess and Chewiness were significantly increased (p<0.05), but Springiness and Cohesiveness were did not. The results of sensory evaluation showed revealed that the addition of 2% of Adenophora remotiflora powder of overall acceptability were most preferred. Larger scanning electron microscopy revealed the presence of numbers of greater concentrations of cells with different sizes were observed for in samples from products that received 1 % Adenophora remotiflora powder addition. Collapsed cells and cell coalescence with big large and irregular shapes were shown observed in samples that were amended with at 2, 4, and 8% addition Adenophora remotiflora power. The addition of Adenophora remotiflora powder was shown to improved the functionality and quality characteristics such as color, taste and flavor of yellow layer cake. Therefore, it was expected that the 2% addition of Adenophora remotiflora powder will improve the preference to the yellow layer cake.

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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
    • Korean Journal of Food Preservation
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    • v.18 no.6
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    • pp.830-835
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    • 2011
  • 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.