Open Access
Table 2.
Recipe for sponge cake semi-finished product with the substitution of wheat flour with oat flour
| Ingredients | Sample No. 1 (15%) | Sample No. 2 (35%) | Sample No. 3 (100%) |
|---|---|---|---|
| Straight white wheat flour | 14.60 | 10.73 | ‐ |
| Oat flour | 4.87 | 6.73 | 19.47 |
| Sanding sugar | 22.3 | 22.3 | 22.3 |
| Melange | 21.72 | 21.72 | 21.72 |
| Totally | 79.49 | 79.49 | 79.49 |
| Yield | 50.0 | 50.0 | 50.0 |
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