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Preparation of sponge cakes with flour of topinambur tubers

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dc.contributor.author BAEVA, Marianna
dc.contributor.author MILKOVA-TOMOVA, Iliana
dc.contributor.author GOGOVA, Tzvetana
dc.contributor.author ANGELOVA, Stanislava
dc.date.accessioned 2019-11-05T15:51:31Z
dc.date.available 2019-11-05T15:51:31Z
dc.date.issued 2012
dc.identifier.citation BAEVA, Marianna, MILKOVA-TOMOVA, Iliana, GOGOVA, Tzvetana, ANGELOVA, Stanislava. Preparation of sponge cakes with flour of topinambur tubers. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 212-217. ISBN 978-9975-80-645-9. en_US
dc.identifier.isbn 978-9975-80-645-9
dc.identifier.uri http://repository.utm.md/handle/5014/6150
dc.description.abstract The possibility of the use of a topinambur /Helianthus tuberosus L./, which application is almost unknown in our confectionary, is presented in this article. Four types of sucrose-sweetened sponge cakes made by a partial substitution of wheat flour with flour of topinambur tubers are proposed. The sponge cake batter recipe composition is specified as the physical characteristics of the goods are determined. Тhe methods of descriptive sensory analysis are used for a comparative analysis of the new and the control sucrose-sweetened sponge cake. The newly obtained baker’s goods are characterized with good quality properties. On the grounds of the received results it can be expected a potential consumer interest in pastry food products enriched with vegetable biologically active components. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject sucrose-sweetened sponge cake en_US
dc.subject flour of topinambur tubers en_US
dc.subject physical characteristics en_US
dc.subject descriptive sensory analysis en_US
dc.title Preparation of sponge cakes with flour of topinambur tubers en_US
dc.type Article en_US


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