Cherevychnа N. Development of technology of sponge semi-finished products with the use of microbial polysaccharide xampan

Object – the technology of sponge cake semi-finished products with the usage of microbial polysaccharide xampan; the aim – development of scientific substantiation technology of sponge cake semi-finished products with the usage of microbial polysaccharide xampan; the methods of research – standard traditional and new modern methods of research food products; theoretical and practical results – the influence of xampan on the process of foam formation, microstructure and disperse composition of whipped egg-sugar mixture is revealed; the technology and recipes of sponge cake semi-finished products with xampan are suggested, normative documentation on sponge cake semi-finished products with the usage of microbial polysaccharide xampan and technological instruction of its production and developed and asserted; the novelty-the expediency of the usage of microbial polysaccharide xampan in the sponge cake technology is substantiated, the set of new data according the influence of xampan on the process of foam formation, microstructure and disperse composition of whipped egg-sugar mixture, structural mechanical characteristics of sponge cake dough and readymade semi-finished products is obtained, via methods of mathematical modeling the recipe composition of sponge cake semi-finished products with xampan and the parameters of technological process of its production is determined, quality index of developed sponge cake semi-finished products and regularity of their change during storage are determined; it is introduced into the institutions of restaurant economy, food production enterprises and educational process; branch of industry – food industry.