| Autors: Granova Zh., Nakov, G. N., Petrova T., Momchilova M., Khvostenko K. Title: IMPROVEMENT OF THE QUALITY CHARACTERISTICS OF SEMI- FINISHED SPONGE CAKES BY USING APPLE POMACE POWDER Keywords: apple pomace, sponge cake, functional component, technologic Abstract: This study aims to assess the effect of powdered apple pomace on the technological characteristics of batter, and on the physicochemical and sensory quality characteristics of sponge cake. Apple pomace powder (10%, 25%, and 50 %) was introduced into the sponge cake formulation, where it replaced an equivalent amount of wheat flour. Assessment of the viscous properties of the composite flour has shown that the peak viscosity ranged from 330.00 to 731.00 Brabender units (BU) and its value decreased with an increase in the mass fraction of apple pomace powder. The gelatinisation temperature for the mixtures ranged 60.50–61.7°C and slightly decreased after adding by-products of apple processing. It has been found that the specific gravity of sponge cake batter increases when pomace powder is used (from 0.72±0.02c to 0.78±0.03d), which is due to the increase in the dietary fibre. The findings have shown that the volume of the cake samples containing apple pomace was smaller than that of th References Issue
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Вид: пленарен доклад в международен форум, публикация в издание с импакт фактор, публикация в реферирано издание, индексирана в Web of Science
