Quality and Antioxidant Properties of Sponge Cakes Incorporated with Pine Leaf Powder
Quality and Antioxidant Properties of Sponge Cakes Incorporated with Pine Leaf Powder
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DOI：
10.9721/kjfst.2013.45.1.53
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发表时间：
2013-01-01
影响因子：
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通讯作者：
Lee, Jun Ho
中科院分区：
文献类型：
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作者：
Lee, Jun Ho
以松叶粉为添加剂，研究了烘焙对松糕物理化学和感官特性的影响。通过添加基于小麦粉重量的等量，将PLP以5个水平（0、2、4、6和8%，w/w）掺入蛋糕面糊中。在适当混合后，将海绵蛋糕在烘箱中在170 ° C下烘烤30分钟。在所有测量之前，将烘焙的饼冷却至室温1小时。随着PLP含量的增加，pH、含水量、比容、树高、体积指数和对称指数显著降低（p
The effect of baking on the physicochemical and sensory properties was investigated using a model system of sponge cakes incorporated with pine leaf powder (PLP) as a value-added food ingredient. PLP was incorporated into cake batter at 5 levels (0, 2, 4, 6, and 8%, w/w) by adding an equivalent amount based on the weight of wheat flour. After appropriate mixing, sponge cakes were baked at 170oC for 30 min in an oven. The baked cakes were cooled to room temperature for 1 h prior to all measurements. The pH, moisture content, specific volume, height, volume index, and symmetry index decreased significantly with the increase in PLP content (p