본 연구는 뽕잎분말을 케이크의 제조에 기능성 소재로 이용하고자 실시되었으며, 이를 위하여 밀가루의 4, 8, 12, 16, 20%를 뽕잎분말로 대체하여 yellow layer cake를 제조하였다. 케이크의 품질은 반죽의 점도와 비중, 케이크의 baking 특성 및 저장기간중의 텍스쳐 변화를 측정하여 평가하였다. 뽕잎분말의 첨가량이 증가할수록 반죽의 점도와 케이크의 비체적은 증가하였다. 케이크의 대칭지수는 뽕잎분말의 양이 증가함에 따라서 감소하였으나, 총부피지수나 균일성 지수는 변화가 없었다. 저장기간 중의 경도변화는 뽕잎분말의 첨가량이 증가할수록 경도증가율이 낮았으며, 대조구보다 덜 단단한 것으로 나타났다. 관능검사결과 뽕잎분말을 첨가한 케이크의 부드러움성은 차이가 없었으며 촉촉한 정도는 뽕잎분말을 첨가한 케이크가 더 크게 나타났다.
Yellow layer cakes were prepared with flour that was partially substituted with mulberry leaf powder (at the levels of 4, 8, 12, 16 and 20%). Batter viscosity increased with increasing substitution levels while specific gravity decreased. The specific volume of the cake increased as batter viscosity increased, except at 20% substitution. Substituting mulberry leaf powder for flour also resulted in decreased lightness and yellowness and increased redness of the cake crumbs. The volume index and uniformity index were not influenced by the addition of mulberry leaf powder, while the symmetry indexes of cakes with 16% and 20% powder were lower than the control. The hardness of cakes substituted with mulberry leaf powder was lower than that of the control during 10 days of storage. Sensory characteristics, including cell size and cell uniformity, were adversely affected with substitution levels of 16% and 20%. The addition of mulberry leaf powder did not influence softness, but affected moistness significantly.
