Incorporation of the Dry Blossom Flour of <em>Sambucus nigra</em> L. in the Production of Sponge Cakes

Incorporation of the Dry Blossom Flour of <em>Sambucus nigra</em> L. in the Production of Sponge Cakes

The present study aims to develop recipe compositions and technology for producing sponge cakes from wholemeal flour, partially replaced with a functional plant component dry blossom flour of <i>Sambucus nigra</i> L. Three designs of sponge cakes with 5, 10, and 15% content of flour of &...

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Bibliographic Details
Main Authors: Galia Gentscheva, Iliana Milkova-Tomova, Dragomira Buhalova, Ivaylo Pehlivanov, Stefan Stefanov, Krastena Nikolova, Velichka Andonova, Natalina Panova, Georgi Gavrailov, Tsanka Dikova, Zhivka Goranova
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Molecules
Subjects:
texture parameters
quality properties
color characteristics
sponge cakes
<i>Sambucus nigra</i> L.
functional foods
Online Access:https://www.mdpi.com/1420-3049/27/3/1124

Internet

https://www.mdpi.com/1420-3049/27/3/1124

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