Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지
DOI QR코드

DOI QR Code

Rheological Properties of Pound Cake with Ginger Powder

생강분말을 첨가한 파운드 케이크의 유변학적 특성

  • Chung, Yoon-Kyung (Department of Nutrition and Culinary Science, Hankyong National University) ;
  • Lee, Jae-Joon (Department of Food and Nutrition, Chosun University) ;
  • Lee, Hyun-Joo (Department of Nutrition and Culinary Science, Hankyong National University)
  • 정윤경 (한경대학교 영양조리과학과) ;
  • 이재준 (조선대학교 식품영양학과) ;
  • 이현주 (한경대학교 영양조리과학과)
  • Received : 2012.02.14
  • Accepted : 2012.05.18
  • Published : 2012.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to investigate the rheological properties of pound cake cotaining ginger powder. Ginger powder was added to pound cake bases at 1, 3 and 5%. concentrations. The physical properties of the pound cake with ginger powder were tested by rapid viscoanalyzer (RVA), a farinogram, and an alveogram. The falling numbers were increased with the increment of ratio of ginger powder, but they did not show a significant difference. The higher quantity of ginger powder with cake flour made MTI value the higher and these results showed typical cake flour. The farinogram quality number did not show a significant difference between the control and the other samples. The highest initial gelatinization temperature was that of the control, and the increment of ginger powder on the cake flour made initial gelatinization temperature lower. The peak and final viscosities, however, were higher with the quantity increment of ginger powder. The holding strength did not show a significant difference. As the 5% - ginger-powder pound cake showed the highest setback, it was predicted that the addition of ginger powder to the flour would not play the role of anti-retrogradation. The Pmax and L value of the alveogram decreased with the ginger powder increments.

소맥분에 생강분말을 첨가한 물리적 특성은 Falling number는 생강분말의 첨가비율이 증가할수록 falling number 값이 증가하였다. Farinogram에서 consistency는 생강분말 첨가구 중 3% 이상 첨가구에서 커지는 현상이 나타났다. 흡수율은 생강분말의 첨가량이 많아질수록 흡수율도 증가하였지만 유의적인 차이를 보이지는 않았다. 반죽의 안정도는 생강분말첨가량이 많아질수록 증가하였지만, 모든 시료 간에 유의적인 차이를 보이지는 않았다. MTI 값은 생강 분말을 첨가 할수록 증가하였고 Farinograph quality number는 대조구와 생강분말 첨가구간에 유의적인 차이를 보이지 않았다. 호화 개시온도는 대조구가 가장 높았으며, 생강분말 첨가량이 많아질수록 낮아졌다. 최고점도는 생강 분말의 첨가량이 많아질수록 높아졌다. 최고점도 후에 나타나는 최저 점도인 holding strength는 생강분말 첨가량에 따라 유의적인 차이가 나타나지 않았다. Breakdown 값은 생강분말 첨가량이 많아질수록 높아져, 생강분말을 첨가할 경우 호화된 전분의 안정도는 떨어지는 것으로 나타났다. 최종 점도는 생강분말 첨가량이 많아질수록 높아졌으며, setback 값은 5% 첨가 시 가장 높은 값이 나온 것으로보아 생강분말 첨가는 노화 방지를 할 수 없는 것으로 예측할 수 있었다. Alveogram의 $P_{max}$ 값은 1%와 5% 첨가구에서는 감소하였으며, 신장성을 나타내는 L값은 생강분말 첨가량이 증가할 수록 글루텐 형성이 저해되어 감소하였다. 부피를 예측할 수 있는 G값은 생강분말 첨가량에 따라 감소하였다. 이는 생강분말을 많이 넣을수록 파운드 케이크의 부피는 작아지고, 밀도는 커짐을 예측할 수 있었다. W(반죽의 탄력에 대한 저항성)값도 생강분말 첨가량이 증가할수록 감소하였다.

Keywords

References

  1. Connel DW (1970) The chemistry of the essential oil and oleoresin of ginger(Zingiber offincinale Roscoe). The Flavor industry, Oct, 677-693
  2. www.agribusinessonline.com/crops/gingerph.asp (2010.9. 15)
  3. Kang JH, Ahn BW, Lee DH, Byun HS, Kim SB, Park YH (1988) Inhibitory effects of ginger and garlic extracts onthe DNA damage. J Korean Food Sci Technol, 20, 287-292.
  4. Kim JS, Koh MS, Kim YH, Kim MK, Hong JS (1991) Volatile flavor components of Korean ginger (Zingiber officinaleRoscoe). Korean J Food Sci Technol, 23, 141-149
  5. Kim MG, Na MS, Hong JS, Jung ST (1992) Volatile flavor components of Korean ginger(Zingiber offincinale Roscoe) extracted with liquid carbon dioxide. J Korean Agric Chem Soc, 35, 55-63
  6. Lee YB, Kim YS, and Ashmore CR (1986) Antioxidant property in ginger rhizome and it's application to meat products. Korean J Food Sci, 51, 20
  7. Surh YJ (1990) Molecular Mechanisms of chemopreventive effects of selected dietary and medicinal phenolic substances. Mutat Res, 428, 305
  8. Lee YK, Ahn SY (1985) Oxidation prevention effect of gingerol. Korean J Food Sci Technol, 17, 55
  9. Jo JS, Hwang SY (2006) Food materials. Moon-Un Dang, 227
  10. Kim YK. Kim SS. Chang KS (2000) Texture properties of ginger jelly. Food Eng Progress, 4, 33-38
  11. Ahn JM, Song YS (1999) Phsico-chemical and sensory characteristics of cakes added sea mustard and sea tangle powder. J Korean Soc Food Sci Nutr, 28, 534-541
  12. Ahn CS, Yuh CS (2004) Sensory evaluations of the muffins with mulberry leaf powder and their chemical characteristics. J East Asian Soc Dietary life, 14, 576-580
  13. Kim YA (2005) Effects of lycium chinense powder on the quality characteristics of yellow layer cake. J Korean Soc Food Sci Nutr, 34, 403-407 https://doi.org/10.3746/jkfn.2005.34.3.403
  14. Kim YS, Jeon SS, Jung ST (2002) Effects of lotus root powder on the baking quality of white bread. Korean J Soc Food Cookery Sci, 18, 413-425
  15. Kim NY, Kim SH (2005) The physicochemical & sensory characteristic of bread added with red ginseng powders. J East Asian Soc Dietary Life, 15, 200-206
  16. Kim JS, Kang KJ (1998) Effects of laminaria addition on the shelf-life and texture of bread. J Korean Food & Nut, 11, 556-560
  17. Bae JH, Woo HS, Choi HJ, Choi C (2003) Physicochemical properties of onion powder added wheat flour dough. Korean J Food Sci Technol, 35, 436- 441
  18. AACC (2000) American Association of Cereal Chemistry Approved Methods, 10th ed 44-15A
  19. AACC (2000) American Association of Cereal Chemistry Approved Methods, 10th ed 46-10A
  20. AACC (2000) American Association of Cereal Chemistry Approved Methods, 10th ed 56-81B
  21. Operation Manual for the Series 3 Rapid Visco Analyser (1995) Issued July Newport Scientific Pty Ltd, 10-18,
  22. AACC (2000) American Association of Cereal Chemistry Approved Methods, 10th edPlan Du Site
  23. AACC (2000) American Association of Cereal Chemistry Approved Methods, 10th ed 54-30A
  24. Song YS, Hwang SY (2007) A study of the characteristics of yellow layer cake made with bamboo leaf powder. Korean J Food & Nutr 20, 164-172
  25. Kim SK (1990) Milling industry and flour utilization. Korea wheat and industry association. Seoul, Korea
  26. Rasper VF (1992) Dough rheology and physical testing of dough. 107-110. In: Advances in Baking Technology, MN, USA
  27. Lindborg KM., Tragarch C, Eliasson AC, Dejmid P (1997) Time resolved shear viscosity of wheat flour dough of different flour. Cereal Chem, 74, 49-50 https://doi.org/10.1094/CCHEM.1997.74.1.49
  28. Choi BS, Nam YJ, Hwang SY, Kang KO (2008) Effects of Maesil extract on the quality characteristics of yellow layer cake(I)-rheology characteristics of cake batter. J East Asian Soc Dietary Life, 18, 539-546
  29. Grant LA (1998) Effects of starch isolation, drying and grinding techniques of its gelatinization and retrogradation properties. Cereal Chem, 75, 590-594 https://doi.org/10.1094/CCHEM.1998.75.5.590
  30. Operation Manual for the Series 3 Rapid Visco Analyser (1995) Issued July Newport Scientific Pty Ltd, 24
  31. Kim JR, Choi OJ, Shim KH (2005) Quality properties of loaf bread added with fermented tea powder. J Korean Soc Food & Nutr, 34, 869-874 https://doi.org/10.3746/jkfn.2005.34.6.869
  32. Hwang YK, Lee YS (2001) Study on the characteristicsof bread with green tea powder. J Korean Soc Food & Nutr, 14, 311-316
  33. Hwang SY, Choi OK, Lee HJ (2001) Influence of green tea powder on the physical properties of the bread flour and dough rheology of white pan bread J Korean Soc food & nutr, 14, 34-39
  34. Joung YM, Lee KS, Hwang SY, Son MJ, Lee KY (2010) Effect of lilium davidi's root powder additions on the rheology of the dough and processing adaptability for bread. J Korean Soc Food Sci Nutr, 39, 287-293 https://doi.org/10.3746/jkfn.2010.39.2.287

Cited by

  1. Quality Characteristics of Yellow Layer Cake Added with Sparassis crispa Powder vol.42, pp.12, 2013, https://doi.org/10.3746/jkfn.2013.42.12.1988
  2. Quality Characteristics of Cookies with Ginger Powder vol.31, pp.6, 2015, https://doi.org/10.9724/kfcs.2015.31.6.703
  3. Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks vol.52, pp.9, 2015, https://doi.org/10.1007/s13197-014-1548-7
  4. Effect of Zingiber officinale Roscoe Extract on Antioxidant and Apoptosis in A2058 Human Melanoma Cells vol.26, pp.3, 2016, https://doi.org/10.17495/easdl.2016.6.26.3.207
  5. Quality Characteristics of Pound Cake added with Dropwort Powder vol.30, pp.3, 2014, https://doi.org/10.9724/kfcs.2014.30.3.239
  6. Processed Gingers: Current and Prospective Use in Food, Cosmetic, and Pharmaceutical Industry vol.10, pp.1, 2019, https://doi.org/10.2174/2212798410666180806150142
  7. Rheological Properties of All-Purpose Flour Containing Ginger Powder and the Quality Characteristics of Its Product vol.32, pp.1, 2012, https://doi.org/10.7856/kjcls.2021.32.1.57
  8. Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slices according to temperature and duration of hot water treatment vol.28, pp.6, 2012, https://doi.org/10.11002/kjfp.2021.28.6.716