The use of fibrous products in the composition of cake dough and itʼs effect on quantitative and qualitative characteristics

Flour products are one of the most primitive man-made foods that have always had a profound effect on the food and table of the people of the world since time immemorial. Among these products, cakes have a special importance and reputation and are among the most popular products; Therefore, using and nourishing cakes with high-energy and valuable nutrients is an effective way to improve the health of people in an environment. For this reason, the use of fruits and fibrous foods in cake compositions and textures is one of the valuable and important ways to produce cakes. Therefore, the aim of this study was to investigate the effect of using fruits (either dried or fruit powder) on the overall texture of the dough and microbiological properties on the cakes produced. The results of this kind of research show that using a variety of fruits, whether dried or powdered, as well as vegetables in the composition of flour and cake resulting in increased fiber content and nutritional properties of cakes such as antioxidant properties that are rich in vitamins. Is. And the high water absorption potential of the fibers used in the cake affects the texture and structure of the dough, the volume and the microbial properties of the cakes; Also, the use of fruit powder and fibrous products such as fragrant vegetables in the composition of any type of cake, will benefit from more power in the competitive market. So by using fruits and vegetables in baking and offering cakes, we have taken steps to diversify its quality and appearance, as well as the usefulness of the nutritional value of cakes.

The use of fibrous products in the composition of cake dough and itʼs effect on quantitative and qualitative characteristics Keywords:

Cake , Fiber products , Fruit , Fruit powder , Nutritious