Technology Justification of Sponge Cake Using Secondary Food Resources

Abstract

The article presents the use analysis of secondary food resources in the flour confectionery products manufacture in order to expand the functional products range and improve the finished product consumer properties. A man studied technological use aspects of milk and nut paste as a secondary product obtained in the production of a functional drink based on walnuts and skimmed cow milk. The paste looks like a fine mixture of crushed nuts and residual amounts of milk; the color is light gray with brown flecks; taste and aroma are bright milk-nutty; protein and fat are 12.3 and 23.6 g per 100 g of paste, respectively. The mass fraction of moisture in the paste is 56.0 %. Milk-nut paste has a high nutritional value, which allows it to be used as a recipe component of flour confectionery products. Based on the quality indicators of milk and nut paste and considering its trial development, the researchers selected a round biscuit with nuts as a control sample to justify the possibility of using it in the flour confectionery production. According to the experiment results, a man determined the quality indicators of the semi-finished biscuit with milk-nut paste, developed recipes and corrected technological parameters of the round biscuit with adding milk-nut paste. The research demonstrated positive effect of the additive on the technological properties of the biscuit semi-finished product (porosity, wetting, baking). Baked experimental biscuit semi-finished products obtain high organoleptic characteristics. A man developed the corresponding technological documentation (technical conditions and technical instructions) for the manufacture of new functional pastry products.