Changing the profile of sponge cakes by introducing to the recipe different type of flour

Abstract

The purpose of this work was to attempt to indicate a possible new direction in the modification of sponge cakes. Wheat, pea, hemp, and pumpkin flour were used to form the dough. Evaluation of sponge cakes was applied to the following characteristics: dough yield, baking, total baking, baking yield, volume, thickness, porosity, acidity, color, humidity, and hardness. Also, sensory evaluation and nutritional values of sponge cakes were calculated. The use of pea, hemp, or pumpkin flour had a positive effect on some technological and physicochemical properties of sponge cakes, but unfortunately had an impact on lower scores in organoleptic assessment. The results show replacement of all wheat flour with other flour types that does not have an unambiguous impact on final evaluation of sponge cake products but helps to point to another line of research into new products based not only on wheat flour but also other flours of distinctly greater nutritional values. Novelty Impact Statement A novelty in the work was the indication of a possible direction for the modification of traditional sponge cakes—modifications based on the changing of recipe of making the sponge cakes. The use of a different flour, such as wheat flour, allows to obtain a product that provides increased nutritional value, thus meeting the preferences of the consumers. Promoting the introduction of functional or nutritional-enhancing ingredients into food products is not only a food trend but also consumer protection against possible civilization and digestive system diseases.