Effect of Adding Tea Fungus on the Quality of Sponge Cake

A kind of sponge cake was made by adding black tea fungus, its specific volume, sensory quality and storage period were evaluated, and the effect of different dosage of black tea fungus on the quality of sponge cakes were studied. The results showed that the specific volume of sponge cakes decreased with the increase of black tea fungus dosage; the overall sensory quality and storage time were all decreased with the increase of black tea fungus dosage. When the addition of red tea bacteria was 5.88%, the overall sensory quality of sponge cake was the best and the storage period was the longest. Compared with the conventional method, the sponge cake made by adding appropriate amount of black tea fungus in the ingredients had a significant improvement in taste and internal structure, extended storage period, and had the pleasant fungus incense that special in black tea fungus.