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무청 분말이 첨가된 스폰지케이크의 품질 특성
Author
김찬희
Journal Title
동아시아식생활학회지
Publication Year
2015
Topics
Summary
This study investigated the physical, textural, and sensory properties of sponge cake prepared with different amounts of radish leaf powder. Increasing radish leaf powder content increased the specific gravity and viscosity of the cake batter but decreased the specific loaf volume and moisture content of the cake, with 5% radish leaf powder showing similar sensory characteristics to the control.
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