http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
매실 엑기스 첨가가 Yellow Layer Cake의 품질 특성에 미치는 영향(Ⅱ)
남윤주(Yoon-Joo Nam),황성연(Seong-Yun Hwang),강근옥(Kun-Og Kang) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.5
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.
매실 엑기스 첨가가 Yellow Layer Cake의 품질 특성에 미치는 영향(Ⅰ)
최봉순(Bong-Soon Choi),남윤주(Yoon-Joo Nam),황성연(Seong-Yun Hwang),강근옥(Kun-Og Kang) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.4
This study was conducted in order to investigate the effects of maesil extract on medium and cake flour using the falling number and RVA tests, as well as farinography, and alveography. The maesil extract were added on the medium and cake flour bases, 3% and 5% each. The falling numbers of the medium and cake flour with maesil extract were increased due to alteration of the protein in the flour. Analysis of the RVA characteristics showed that the addition of maesil extract did not have a significant effect on the initial pasting temperature. Peak viscosity, holding strength, final viscosity, and the breakdown and setback values of the medium flour were not consistent, but those of the cake flour decreased. Farinography demonstrated that the addition of maesil extract decreased water absorption and improved the stability of the medium and cake flour. The characteristics of the alveogram showed that the addition of maesil extract increased the extensibility and swelling index. Based on the experimental data, the processing rheology may be good when using maesil extract to make yellow layer cake.