Rheological properties of semi-finished cake products and their impact on the quality of final product
Jarosława Rutkowska
Katedra Techniki i Technologii Gastronomicznej, Szkoła Główna Gospodarstwa Wiejskiego, ul. Nowoursynowska 159C, 02-776 WarszawaAndrzej Neryng
Katedra Techniki i Technologii Gastronomicznej, Szkoła Główna Gospodarstwa Wiejskiego, ul. Nowoursynowska 159C, 02-776 WarszawaAbstract
The study aimed at determining the effect of rheological properties of semifinished product on the quality factors of the sponge-cake dough. Semi-finished spongecake dough products with different shortening share (15, 19, 23%) were used as experimental material. The semi-finished products were tested for their weight by volume and absolute viscosity. Instrumental texture analysis and sensory evaluation of the final product were also conducted. It was found that the weight by volume and absolute viscosity of semi-finished dought product affected both, the texture and sensory quality factors of final product.
Keywords:
sponge-cake dough, semi-finished product, absolute viscosity, texture, consumer’s preferencesReferences
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Katedra Techniki i Technologii Gastronomicznej, Szkoła Główna Gospodarstwa Wiejskiego, ul. Nowoursynowska 159C, 02-776 Warszawa
Katedra Techniki i Technologii Gastronomicznej, Szkoła Główna Gospodarstwa Wiejskiego, ul. Nowoursynowska 159C, 02-776 Warszawa
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