Quality Characteristics of Sponge Cake with Black Garlic Powder Added
作者： Jeong-Sug Lee , Yu-Bin Seong , Bo-Young Jeong , Seong-Jun Yoon , In-Sook Lee
DOI: 10.3746/JKFN.2009.38.9.1222
关键词:
摘要: This study was performed to investigate the quality characteristics of sponge cakes with black garlic powder added such as cake batters, pH, height, specific volume, moisture contents, texture, color and sensory acceptability. Specific gravity batters increased increased. Moisture height volume were decreased In cake`s crumb, lightness (L) yellowness (b) increased, while redness (a) Hardness, gumminess chewiness springiness in texture cakes. evaluation, flavor taste better than others when 6% overall acceptability highest 4% added.
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