Comprehensive Assessment of Sponge Cake Quality

Abstract

The main feature of the quality of flour confectionery is the safety of raw materials, the absence of harmful substances, high nutritional value. The problem of assessing the quality and nutritional value of sponge cake is solved on the basis of comprehensive studies of chemical composition and properties using modern methods of analysis. The problem of determining the quality of sponge semi-finished products is devoted to the work of domestic and foreign scientists [2-5]. An analysis of recent research and publications has shown that many works havebeen devoted to quality determination, but a comprehensive quality indicator of sponge cake with flour "Zdorovya" and carob powder has not been studied.The aim of the article is to determine a comprehensive assessment of the quality of sponge cake with the addition of flour "Zdorovya" in the amount of 30% by weight of flour and complete replacement of cocoa powder with carob powder. The exponential dependence underlying the Harrington Desirability Scale was used to calculate the reference and defec-tive quality indicators. Accordingly, a hierarchical structure of the set of properties necessary for a reliable assessment of the quality of sponge cake products has been developed: organoleptic assessment (M1), nutritional value (M2) and rheological propertiesof sponge dough (M3). The obtained results show that the complex quality indicator of the test sample is positioned in the interval "very good" (0.80... 1.00), and the complex quality indicator of the control sample is in the interval "good" (0.63... 0.80). The prototype has a higher overall quality assessment than control. Thus, the quality index for the test sample is 0.80, which is 23% more than the control sample. Therefore, the developed sponge semi-finished product has better quality indicators compared to the control.