The addition of fennel to cake mix effected positively on the final product | |
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The results of the chemical composition of the flour used in the sponge cake mix showed that the percentages of protein and fat were 10 | The current research was carried out between May and June to study the effect of adding different concentrations of fennel Foeniculum vulgare , 0 |
The values of peroxide and the acidity of the sponge cake stored at room temperature for 15 days were decreased with the increase of the percentage of fennel powder in comparison with the standard sponge cake.
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