DETERMINING PATTERNS IN THE FORMATION OF FUNCTIONALTECHNOLOGICAL PROPERTIES OF A FATBASED SEMI-FINISHED PRODUCT IN THE TECHNOLOGY OF SPONGE CAKE PRODUCTS

Abstract

This paper reports the development of a technology for a fat-based semi-finished product, which wasused in the manufacturing of products made from buttersponge-cake batter. When combining high-oleictype oils, beeswax, and monoglyceride, the denseemulsion “oleogel” is formed, which can replace fattyproducts in flour products technology. The fat-basedsemi-finished product devised fully matches the technologicalfunctions of margarine.The expediency of using sunflower oil of high-oleictype (90.0 %) was established, as a base for thefat-based semi-finished product, as well as the rationalpercentage of organogelators (monoglyceride,7 %, beeswax, 3 %), which would ensure the productionof a fat-based semi-finished product for the targetpurpose.The feasibility of using a fat-based semi-finishedproduct has been determined in order to solve twotasks: the introduction of a fat-based semi-finishedproduct that contains high-oleic sunflower oil and hasseveral functional benefits of a healthy diet. The fatbasedsemi-finished product devised could replacebutter in the butter sponge cake technology.It was established that the use of the fat-basedsemi-finished product ensures the production of productsfrom sweet dough, characterized by the highestvalues of specific volume and porosity. Applying thefat-based semi-finished product makes it possible toincrease the yield of finished products (shrinkagedecreases by 19.5 % compared to the control sample,to 18.4 %). The parameters for storing finishedproducts from sweet dough containing the fat-basedsemi-finished product have been substantiated. Itwas determined that intensive fat release begins onday 7 of storage of finished products. After 10 daysof storage, the experimental samples of sponge cakesrelease 2.0 times less fat than the control sample.The technology for making products from sweetdough using the fat-based semi-finished product hasbeen developed