Abstract
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. 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. 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. 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. The technology for making products from sweet dough using the fat-based semi-finished product has been developed.
Highlights
In flour confectionery, sponge-cake batter products occupy a significant place as their attractive consumer properties predetermine a constant demand for them
We used the following: – sunflower oil of the high-oleic type (SOHO) according to TU U 15.4-13304871-007:2006; beeswax (VB); – monoglyceride (MG); – a fatty semi-finished product based on sunflower oil of the high-oleic type, – beeswax and monoglyceride; – model samples: sponge-cake batter containing the devised fat-based semi-finished product and margarine; – the baked semi-finished product made from spongecake batter using the devised fat-based semi-finished product; – the baked semi-finished product made from spongecake batter using margarine; – finished products made from sponge-cake batter using the devised fat-based semi-finished product
It should be noted that the percentage of formulation components SOHO:MG:BW, 90:7:3, in the developed fat-based semi-finished product No 1 makes it possible to obtain a finished product from sponge-cake batter, characterized by the highest values of specific volume and porosity
Summary
Sponge-cake batter products occupy a significant place as their attractive consumer properties predetermine a constant demand for them. A special role in the range of flour confectionery belongs to those based on a sponge cake semi-finished product They are characterized by an attractive physical appearance, pleasant taste, aroma, and consistency. Devising a sponge cake semi-finished product is impossible without the use of solid fats with certain physicochemical and structural-mechanical properties, including the application of tropical fats (palm, palm kernel, and coconut oils). One of the ways to tackle the replacement of trans fats is the use of tropical fats in their natural form, the application of individual fractions obtained by physical methods In this case, there is an issue related to the significant use of refractory fats. The simple replacement of saturated fats with liquid oils does not give the desired result in most cases In this regard, it is required to devise a project of a fat-based semi-finished product technology for butter sponge-cake semi-finished product
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