TY - JOUR AU - Dikhtyar, Aliona AU - Andrieieva, Svetlana AU - Fedak, Natalia AU - Grinchenko, Olga AU - Pyvovarov, Yevgen PY - 2021/12/28 Y2 - 2024/03/28 TI - Determining patterns in the formation of functional-technological properties of a fat-based semi-finished product in the technology of sponge cake products JF - Eastern-European Journal of Enterprise Technologies JA - EEJET VL - 6 IS - 11 (114) SE - Technology and Equipment of Food Production DO - 10.15587/1729-4061.2021.246006 UR - https://journals.uran.ua/eejet/article/view/246006 SP - 15-31 AB - <p>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.</p><p>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.</p><p>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.</p><p>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.</p><p>The technology for making products from sweet dough using the fat-based semi-finished product has been developed.</p> ER -