Quality and Characteristics of Scone Added with <i>Pinus koraiensis</i> Leaf Powder.

The results showed that the specific gravity of the scones decreased significantly as the addition amount increased (1.16 in the control group, 1.15 in the 2% group, 1.10 in the 4% group, 1.09 in the 6% group, and 1.02 in the 8% group; P <0.001).The baking loss was found to follow a decreasing trend with the addition of leaf powder in a concentration-dependent manner (11.54% in the control group, 10.45% in the 2% added group, 10.18% in the 4% added group, 9.95% in the 6% added group, and 10.01% in the 8% added group; P <0.001).

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