Title
Rheological properties of semi-finished cake products and their impact on the quality of final product
Autor
Jarosława Rutkowska, Andrzej Neryng
Keywords
sponge-cake dough, semi-finished product, absolute viscosity, texture, consumer’s preferences
Abstract
The study aimed at determining the effect of rheological properties of semi-finished product on the quality factors of the sponge-cake dough. Semi-finished sponge-cake 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.
Pages
43-50
Cite
Rutkowska, J., Neryng, A. (2002). Rheological properties of semi-finished cake products and their impact on the quality of final product. Acta Sci. Pol. Technica Agraria, 1(2), 43-50.
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