STRUCTURAL AND MECHANICAL PROPERTIES OF BAKED SPONGE SEMI-FINISHED PRODUCTS WITH THE ADDITION OF FLOUR “ZDOROVIA” AND CAROB POWDER
DOI:
https://doi.org/10.15673/2073-8684.4/2015.55869Keywords:
flour, carob, strength limit, humidity, sugars, sponge cake, errorAbstract
The article deals with the topicality of the technology of baked sponge semi-finished products with addition of the flour «Zdorovia» and carob powder with different levels of roasting. It researches the influence of the flour «Zdorovia» and carob powder (light, medium, dark) on the structural and mechanical properties of baked sponge semi-finished products by means of penetrometer. It is established that addition of the flour «Zdorovia» and carob powder positively affect the strength, surface condition and increases the shelf life of baked sponge semi-finished products.References
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