E3S Web Conf.
Volume 161, 2020International Conference on Efficient Production and Processing (ICEPP-2020)
|Number of page(s)||6|
|Published online||15 April 2020|
Use of green tea for the production of sponge cake
Graduate School of biotechnology and food science, Peter the Great St.Petersburg Polytechnic University (SPbPU), Polytechnicheskaya 29, 195251 St. Petersburg, Russia
* Corresponding author: email@example.com
The problem of micronutrient enrichment and the improvement of the technology for the production of flour confectionery products is relevant. The aim of the work is to study the possibility of using green tea to create sponge cake. The objects of study were Sencha green tea powders (Japan and China), wheat flour, their mixtures in different percentages and sponge cake. According to the obtained experimental data green tea powders is characterized by low humidity (5.0 ± 0.5) % and high acidity (5.8 ± 0.2) %. The content of flavonoids in tea is (52.5 ± 0.5) mg/100 g, the amount of β-carotene - (3.2 ± 0.5) mg/100 g. The following physical-chemical and technological parameters were determined in the finished products: moisture, porosity and swelling. Rheological characteristics of finished products were determined by the device “Structure meter ST-1M”. During storage of products the dynamics of microbiological indicators and water activity over 10 days was determined. The results objectively proved the possibility of using green tea for the production of flour confectionary products. Finished products had high organoleptic and rheological properties. The use of green tea enriched the product with phosphorus, iron, β-carotene and B vitamins.
© The Authors, published by EDP Sciences, 2020
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