파운드 케이크의 품질 특성에 대한 뽕잎 분말의 영향 = Quality Characteristics of the Pound Cake with Mulberry Leaf Powder

다국어 초록 (Multilingual Abstract)

The purposes of this study were to investigate specific gravity, pH, color, tissue, volume and sensual characteristics of the dough and decide the proper adding rate of mulberry leaf powder for pound cake, while adding mulberry leaf powder to pound cake.
The more the adding rate of mulberry leaf powder was increased, the more the specific gravity of dough was increased, And in comparison with control group, the more the adding quantity was increased. the more increased. The less the pH of dough was decreased, the more the adding quantity of mulberry leaf powder was increased. In comparison with control group, it was decreased gradually and showed a significant difference. For the volume of cake, the control group was the highest by 5,113.67 ml. The more the adding quantity was increased, it was decreased significantly. For the non-volume(ml/g), the control group was the highest by 9.43 ml/g. And the more the adding quantity of mulberry leaf powder was increased, it was decreased so showed a significant difference from the control group. Also, for the loss factor of baking, the more the most of adding quantities of control group were increased, it was decreased. If inspecting the value of colorimeter, brightness and yellowness were decreased by its adding quantity. And redness was decreased significantly but it was increased by adding 15%. For the hardness, the more the adding quantity of mulberry leaf powder was increased, the more it was increased, in comparison with the control group. For the springness, the more the adding quantity of mulberry leaf powder was increased, it was decreased totally. When adding 20%, it was significantly increased after 6 days and for gumminess, chewiness, cohensiveness and hardness, the more the adding quantity of mulberry leaf powder was increased, it showed highly. For the observation with scanning electron microscope, the more the adding quantity of mulberry leaf powder was increased, the more the cake tissue became dense. While making and storing the cake, the water content measured by two days interval didn't show a great change but general water content was decreased a little.
For the result of pound cake added by mulberry leaf powder, the more adding quantity was increased in general, it showed low reaction. The moistness didn't show a significant difference at 5%, 10% and 15%. And for preference, it showed the best reaction with the control group at 5% and 10% so the adding rate of mulberry leaf powder by more than 10% was not good.

목차 (Table of Contents)

• List of Table(표목차) ⅰ
• List of Figure(그림목차) ⅲ
• List of Photos(포토목차) ⅵ
• Ⅰ. 서 론 1
• Ⅱ. 재료 및 방법 5
• 1. 실험재료 5
• 2. 뽕잎의 일반성분 5
• 3. 케이크의 제조 5
• 4. 반죽의 비중측정 9
• 5. pH 측정 9
• 6. 케이크의 부피, 비용적 및 굽기 손실률 측정 9
• 7. Crumb 색도측정 및 단면 촬영 10
• 8. 케이크의 텍스쳐 측정 11
• 9. 주사전자현미경 관찰 11
• 10. 수분 함량 12
• 11. 관능검사 12
• 12. 통계분석 13
• Ⅲ. 결과 및 고찰 14
• 1. 뽕잎의 일반성분 14
• 2. 반죽의 비중 14
• 3. pH의 변화 18
• 4. 케이크의 부피, 비용적 및 굽기 손실률 20
• 5. Crumb 색도 및 단면 색상 22
• 6. 케이크의 텍스쳐 특성 25
• 7. 주사전자현미경 관찰 28
• 8. 수분 함량 34
• 9. 케이크의 관능평가 36
• Ⅳ. 요약 및 결론 38
• Ⅴ. 참고문헌 40
• 감사의 글 50