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A trained panel performed descriptive sensory evaluation of genoise sponge cake samples prepared with different flours on a linear scale. Results indicated characteristic colour and pleasant aroma across samples, with moderate sweetness and distinct aftertaste differences among variants. Shelf-life trends showed visual acceptability up to three days, with deterioration by day six, including excessive oiliness or mould in specific samples, supporting storage no longer than three days at 28–30°C.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":40,"@type":76,"position":81},"https://docshare.wps.com/document/research-report/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/evaluating-the-impact-of-composite-flour-blends-on-the-physical-properties-of-sponge-cakes/142243/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/evaluating-the-impact-of-composite-flour-blends-on-the-physical-properties-of-sponge-cakes/142243.png","ImageObject",300,407,{"name":92,"@type":93},"Putri","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-09-18","2026-08-25",true,{"@type":102,"interactionType":103,"userInteractionCount":24},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What was the main aim of the study on sponge cakes?","Question",{"text":112,"@type":113},"To evaluate how different composite flour blends affect sponge cake quality and to assess storage stability under room-temperature conditions.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How were the sponge cakes evaluated for sensory quality?",{"text":117,"@type":113},"A trained panel conducted descriptive sensory analysis using a linear scale to rate shape-related attributes such as colour, aroma, taste, aftertaste, and overall quality.",{"name":119,"@type":110,"acceptedAnswer":120},"What do the results suggest about storage time and conditions?",{"text":121,"@type":113},"Sponge cakes should not be stored for more than three days at 28–30°C, since deterioration was observed by day six, including oiliness and mould in specific samples.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},142243,1787677793,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":39,"category_name":40,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":24,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":39,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":129,"read_time":46},962085571259,"https://ap-avatar.wpscdn.com/davatar_29158cc5080c5b710cf443261637dec0","| \u003Cbr>Original Research Article |  |  |\n| --- | --- | --- |\n| Evaluating the Impact of Composite Flour Blends on the Physical Properties of Sponge Cakes\u003Cbr>Nana Ama Donkor-Boateng1,2*, Hannah Opoku 1, Akua Serwaah3 |  | Sensory and |\n| 1Department of Hospitality Management, Takoradi Technical University, Takoradi, Ghana\u003Cbr>2Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana 3Department of Hospitality and Tourism Education, The Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Kumasi, Ghana |  |  |\n| Article History\u003Cbr>Received: 02.10.2024\u003Cbr>Accepted: 07.11.2024\u003Cbr>Published: 30.11.2024\u003Cbr>Journal homepage:\u003Cbr>[https://www.easpublisher.com](https://www.easpublisher.com)\u003Cbr>Quick Response Code\u003Cbr>| Abstract: The present study investigated the storage stability of sponge cakes at room temperature with the aim of evaluating the influence of different flour combinations on the colour, taste, aroma, aftertaste, and overall quality of sponge cakes. Additionally, this study examined the shelf life of cakes stored under ambient conditions. A trained panel conducted a descriptive sensory analysis of genoise sponge cake samples made with different flours using a linear scale to assess their shape, colour, aroma, taste (sweetness), and aftertaste. The mean scores for cake colour showed that all samples had the characteristic colouring of genoise sponge cake. The aroma ratings were pleasant for all samples, and sweetness was moderate. The aftertaste was pleasant for two of the samples (W12 and S12), while the third sample (P12) had a slightly distinct aftertaste. The addition of potato and soybean flours positively affected acceptability, but the control sample (W12) scored the highest overall acceptability, indicating a strong preference for all samples. After three days, the cakes remained visually appealing but deteriorated by day six, and the S12 sample became excessively oily, whereas the W12 and P12 samples developed significant mould. These findings suggest that sponge cakes should not be stored for more than three days at 28-30°C.\u003Cbr>Keyword: Sponge cake, composite flour, storage stability, sensory evaluation, cake quality. |  |\n| Copyright © 2024 The Author(s): This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International License (CC BY-NC 4.0) which permits unrestricted use, distribution, and reproduction in any medium for non-commercial use provided the original author and source are credited. |  |  |\n\nINTRODUCTION  \nA sponge cake is a bakery product that undergoes a transformation from a fluid batter into a porous solid during baking, resulting in a significant increase in volume. This process involves simultaneous mass and heat transfer as well as biochemical reactions and physical transformations (Purlis et al., 2021) . According to Canali et al., (2020), an increase in the volume of most bakery products, such as cakes, is significant because the final product can have a volume twice that of its initial state. The leavening used in the batter of baked products such as cakes is responsible for the increase in volume(Asamoah et al., 2023; Canali et al., 2020) . In the bakery industry, cakes are leavened with air, and the cake quality depends on factors such asthe ingredients used to prepare the batter, aeration of the batter, and processing conditions (Chaiya & Pongsawatmanit, 2011; Hesso et al., 2015) . Asamoah et al., (2023) adds that the batter is created by aerating the liquid mixture to produce a foam structure through  \nmechanical mixing with the goal of producing the final product, which is a complex emulsion system. Batter is made by aerating a liquid mixture to produce a foam structure through mechanical mixing. This foam structure, which is a complex emulsion system, is essential for achieving the desired texture and flavour of the final product. The aeration process helps inc","cbCaia7GOYu5faPo","https://ap.wps.com/l/cbCaia7GOYu5faPo","pdf",648456,"English","# Abstract\n# Introduction\n## Sponge cake batter transformation and volume development\n## Leavening, aeration, and moisture retention\n## Role of eggs and genoise structure\n## Baking powder and mixing stage considerations","[{\"question\":\"What was the main aim of the study on sponge cakes?\",\"answer\":\"To evaluate how different composite flour blends affect sponge cake quality and to assess storage stability under room-temperature conditions.\"},{\"question\":\"How were the sponge cakes evaluated for sensory quality?\",\"answer\":\"A trained panel conducted descriptive sensory analysis using a linear scale to rate shape-related attributes such as colour, aroma, taste, aftertaste, and overall quality.\"},{\"question\":\"What do the results suggest about storage time and conditions?\",\"answer\":\"Sponge cakes should not be stored for more than three days at 28–30°C, since deterioration was observed by day six, including oiliness and mould in specific samples.\"}]","Evaluating the Impact of Composite Flour Blends on the Physical Properties of Sponge Cakes | PDF"]