SPONGE CAKE ENRICHED WITH BEETROOT POWDER AND CHARD PUREE: NUTRITIONAL AND SENSORY QUALITIES
The work investigates the possibility of using beetroot powder and chard puree in the technology of sponge cake with reduced gluten content. Reducing the gluten content in the sponge cakes was achieved by using wheat flour with a reduced protein content (8.2 %), beetroot powder and chard puree. Beet...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Odesa National University of Technology
2023-07-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | https://journals.ontu.edu.ua/index.php/foodtech/article/view/2558 |