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[국내논문] 농축유청단백질 첨가 버터 스폰지케이크의 품질특성
Quality Characteristics of Butter Sponge Cakes Added with Whey Protein Concentrate (WPC) 원문보기

Human ecology research : HER, v.62 no.1, 2024년, pp.59 - 68  

최다은 (목포대학교 대학원 식품영양학과) ,  김경희 (목포대학교 식품영양학과) ,  전은례 (원광대학교 가정교육과.전남대학교 가정교육과)

Abstract ▼ AI-Helper 아이콘AI-Helper

This study investigated the quality characteristics of butter sponge cakes added with whey protein concentrate (WPC)(0%, 10%, 30%, 50%, 100%) added as a fat substitute. The density of the dough of butter sponge cakes significantly increased with higher levels of added WPC and the pH decreased (F=248...

Keyword

#quality characteristics   #butter sponge cake   #whey protein concentrate (WPC)  

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