Structure-mechanical characteristics of non-yeast sponge cake on base of full fat flax flour
While making a new recipe for a specialized nutrition the study of biochemical (proteins, lipids, polysaccharide) and structure-mechanical properties (viscosity, fluidity, plasticity, elasticity, firmness) are of great importance. The analyses of structure-mechanical characteristics allow technological process to get food product of the desired properties. The change of structure-mechanical characteristics of non-yeast sponge cake depending on flour properties has been analyzed. Full fat flour from different species of flax has been used. It has been proved that viscosity of the flax dough depends on the proportion of the neutral and acid fraction of the polysaccharide complex. In addition, direct correlation between dough viscosity and the elasticity of finished product has been found out. The more viscous the dough is the less plastic deformation finished product is subjected to.