In this study, we investigated the rheological, physicochemical and sensory properties
of sponge cakes with the addition of soy isolate and soy hulls partially replaced by
wheat flour at different concentrations (10%, 20%, 30%, 40%). The protein, fat and ash
content of sponge cakes increased with increasing soy addition. The nutritional value
of sponge cakes has also improved due to higher protein and mineral content and lower
carbohydrates. Textural parameters of sponge cake batters and baked sponge cakes
differed significantly in the case of soy isolate addition. In the case of soy hulls, the
differences were less pronounced. Sponge cakes with 20% addition of soy isolate were
still sensory acceptable. No significant deviations from the control sponge cake were
observed. Higher concentrations of the addition had a negative effect on height, texture
and off-flavour. Sponge cakes with the addition of soy hulls were generally more similar
to the control sponge cake. At a concentration of 30%, we did not detect an off-flavour,
the difference was mainly in the darker colour of the crumb. All sponge cakes reached
the criterion of the nutritional claim "Protein source", and sponge cakes with 20%, 30%
and 40% of soy isolate addition could also be labelled as "High protein content." We
can conclude that it is possible to prepare sponge cakes with the addition of soy isolate
and soy hulls as a plant protein source, but in the right concentrations.
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