THE EFFECT OF USING THE SOYAMILK (LIQUID) ON THE QUALITATIVE PROPERTIES FOR CHOCOLATE CAKE

Abstract

The purpus of this study was to investigate the effect of used Soyamilk (liquid) on increased of chocolate cake and of sensory properties if it used in different proportion , when used instead of cow s milk . The result have been showed that the treatment of 50% soyamilk increased the cake 3.6 cm. Comparing with the treatment 0% soyamilk , that had been increased the cake 3.2 cm. Whereas the sensory evalution , that the best treatment 50% soyamilk then treatment 25% soyamilk in properties of general acceptance , it was got (6.0) degree and (5.5) degree respectively comparing of the treatment 0% soyamilk it was get (5.5) degree . In general ,that treatment 25 and 50% soyamilk , it got the best of sensory properties.