BACKGROUND Alongside flour, fat is the key ingredient of sponge cakes, including those with long shelf lives. It is an unstable food component, whose quality and nutritional safety depend on the composition and pres- ence of oxidation products. Consumption of fat oxidation products adversely affects the human body and contributes to the incidence of a number of medical conditions. Qualitative c...

The impact of free wheat flour lipids on air-liquid interface stability during sponge cake making was investigated. Therefore, the molecular population at in batters prepared with which part had been either relocated or removed prior to batter preparation determined. Surface-active molecules were isolated from using a foam separation protocol. Diluted whipped and resulting used as model system ...


 In general, the raw ingredients for making steamed sponge is wheat flour, but nowadays it can be mixed with breadfruit flour to reduce use of flour. This study aimed determine effect comparison and (Artocarpus altilis) on physico-chemical sensory properties cake find out obtain best cake. The experimental design used was Completely Randomized Design treatment. in this a (CRD) treatment a...