Quality Characteristics of Sponge Cakes Containing Various Levels of Grifola frondosa Powder

摘要

This study was carried out to investigaye the quality chatachteristics of sponge cakes added with Grifola frondosa powder. The specific gravity, giscosity, and dough weight tended to increas as the ratio of mushroom powder increased. The sponge cakevolume, specific volume, baking loss tate, and height had a tendency to decrease according powder increased, and the addition of muushroom powder invreaded the hardness, gumminess, and brittleness of the cake.Finally, the overall acceptability of the sponge cake was the best when the cake contained 5% mushroom powder.