Abstract Baked products such as bread, biscuits, and cakes are among the most popular food categories because of their convenience. Sponge cake has a porous structure like sponge is lightweight soft. The single-stage mixing method been developed widely applied in large-scale production cakes. formulations generally use an additional emulsifying agent to form better aeration. effect adding emuls...

The present investigation was undertaken to develop nutritious and fibre rich cake by substituting a part of wheat flour (maida) with barley and finger millet flours. Sponge cake was prepared from maida alone and by replacing maida with varying levels (5 to 20%) of barley and finger millet (FM) flours. Cake prepared from maida recorded the highest overall acceptability score but it did not diff...

The subject of this paper, an improbable implementation of a recently standardized cryptographic hash function on a thirty-five-yearold microcomputer, may strike some as unusual and recreative at best. In the tedious discipline of the process, however, lessons were learned in implementation trade-offs for basic cryptographic primitives which may prove interesting in the current context of secur...

A sponge cake analog was used to study the influence of pH, water activity (aw), and carbon dioxide (CO2) levels on the growth of seven fungal species commonly causing bakery product spoilage (Eurotium amstelodami, Eurotium herbariorum, Eurotium repens, Eurotium rubrum, Aspergillus niger, Aspergillus flavus, and Penicillium corylophilum). A full factorial design was used. Water activity, CO2, a...

The aim of this study was to determine the effect of addition of green coffee extract (GCE) in concentrations from 0.25 to 1 g 100 g-1 on the physical, sensory and chemical properties, and antioxidant activity of some food products. Two kinds of gnocchi (from fresh and dried potatoes), sponge cake, bread, mayonnaise, marshmallows, caramel candies and jellies were prepared. Among supplemented pr...

Background & Aim: Nowdays consumers prefer to eat healthier foods, therefore producers and researchers are involved to improve the variety, quality, taste of food products. Lemon balm is a perennial, aromatic, herb that contains many phenolic compounds. In this research the effect of additing lemon balm powder (by reducing of wheat flour in formulation, instead) on qualities of sponge cakes wer...