지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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Replacement of wheat flour by 10, 20, 30, 40, 50% normal(non-waxy) and waxy sorghum flour was tested for effects on sponge cake-making properties. Total dietary fiber contents of normal and waxy sorghums were 10.25 and 9.87%, respectively, while that of weak flour was 2.23%. Water retention capacity and alkaline water retention capacity value generally increased with addition of normal and waxy sorghum flour, whereas peak, minimum and final viscosities decreased. Mixing time and mixing height of Mixograph decreased with addition of sorghum flour. Increasing proportions of normal sorghum flour significantly decreased the loaf volume. Increasing proportions of normal and waxy sorghum flours resulted in significantly decreased loaf volume. However, significant differences in cake volume were observed between the control cake and cake containing more than 10% sorghum flour, with the normal and waxy sorghum flour showing slightly better scores in organoleptical preference. Lightness of cake crust increased with addition of sorghum flour, while lightness of cake crumb decreased as the amount of sorghum flours increased. Textural measurements of crumb decreased as the amount of sorghum flours increased. Textural measurements of crumb firmness showed that the cake containing waxy sorghum flour hardened slow during 6-day storage at 25oC than cake containing normal sorghum flour.
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