Effect of Soy Protein Concentrate on the Properties of White Layer Cake Making
2006
Lee, Y.S. (Sejong University, Seoul, Republic of Korea) | Park, Y.S. (Kyungwon University, Seongnam, Republic of Korea) | Chang, H.G. (Kyungwon University, Seongnam, Republic of Korea)
The object of this study was to develop a fortified white layer cake from soft wheat flour blended with soy protein concentrate (SPC). The effects fortification on various quality parameters of cake such as physicochemical and rheological properties, cake making quality, and sensory characteristics were evaluated. SPC (3-24%) was added to soft wheat flour for making white layer cake. Protein content had significantly high correlation coefficient of r=0.718* with sedimentation value.
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