Determining patterns in the formation of functional-technological properties of a fat-based semi-finished product in the technology of sponge cake products

Authors

DOI:

https://doi.org/10.15587/1729-4061.2021.246006

Keywords:

high-oleic type oil, fat-based semi-finished product, sponge-cake batter products, beeswax

Abstract

This paper reports the development of a technology for a fat-based semi-finished product, which was used in the manufacturing of products made from butter sponge-cake batter. When combining high-oleic type oils, beeswax, and monoglyceride, the dense emulsion "oleogel" is formed, which can replace fatty products in flour products technology. The fat-based semi-finished product devised fully matches the technological functions of margarine.

The expediency of using sunflower oil of high-oleic type (90.0 %) was established, as a base for the fat-based semi-finished product, as well as the rational percentage of organogelators (monoglyceride, 7 %, beeswax, 3 %), which would ensure the production of a fat-based semi-finished product for the target purpose.

The feasibility of using a fat-based semi-finished product has been determined in order to solve two tasks: the introduction of a fat-based semi-finished product that contains high-oleic sunflower oil and has several functional benefits of a healthy diet. The fat-based semi-finished product devised could replace butter in the butter sponge cake technology.

It was established that the use of the fat-based semi-finished product ensures the production of products from sweet dough, characterized by the highest values of specific volume and porosity. Applying the fat-based semi-finished product makes it possible to increase the yield of finished products (shrinkage decreases by 19.5 % compared to the control sample, to 18.4 %). The parameters for storing finished products from sweet dough containing the fat-based semi-finished product have been substantiated. It was determined that intensive fat release begins on day 7 of storage of finished products. After 10 days of storage, the experimental samples of sponge cakes release 2.0 times less fat than the control sample.

The technology for making products from sweet dough using the fat-based semi-finished product has been developed.

Author Biographies

Aliona Dikhtyar, State Biotechnological University

PhD, Senior Lecturer

Department of Food Technology in the Restaurant Industry

Svetlana Andrieieva, State Biotechnological University

PhD, Associate Professor

Department of Food Technology in the Restaurant Industry

Natalia Fedak, State Biotechnological University

PhD, Professor

Department of Food Technology in the Restaurant Industry

Olga Grinchenko, State Biotechnological University

Doctor of Technical Sciences, Professor

Department of Food Technology in the Restaurant Industry

Yevgen Pyvovarov, State Biotechnological University

Doctor of Technical Sciences, Professor

Department of Food Technology in the Restaurant Industry

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Published

2021-12-28

How to Cite

Dikhtyar, A., Andrieieva, S., Fedak, N., Grinchenko, O., & Pyvovarov, Y. (2021). Determining patterns in the formation of functional-technological properties of a fat-based semi-finished product in the technology of sponge cake products. Eastern-European Journal of Enterprise Technologies, 6(11 (114), 15–31. https://doi.org/10.15587/1729-4061.2021.246006

Issue

Section

Technology and Equipment of Food Production