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Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes

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Table 1. Formulations for sponge and layer cakes (one batch)
Table 3. Batter properties: density and viscosity
Table 5. Punctuation of sensory attributes of layer cakes with 15% PP
Figure 1. Procedure for preparing sponge cakes  Sponge cake Cake properties:  specific volume,  texture properties  Batter properties:   viscosity, pH, density,  microstructure water + emulsifier WF or PP/WF + skimmed milk powder sugar+liquid pasteurized e
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