The Effects of Wild Sage Seed Gum (Salvia macrosiphon) on the Rheological Properties of Batter and Quality of Sponge Cakes
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Abstract:
The aim of this study was to determine the rheological properties of sponge cake batters andphysical (volume, density, moisture content, weight after baking and color) and sensory properties of spongecake formulated with four different levels of wild sage seed gum (0, 0.5, 0.75 and 1.0 %). Sponge cake battersformulated with gums showed pseudoplastic (shear-thinning) and thixotropic (time-dependent) behavior. Theapparent viscosity of cake batter significantly (P
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Journal title
volume 08 issue 2
pages 41- 48
publication date 2018-07-01
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