| The results of the physical tests showed an increase in the weight and size of the sponge cake with the increase of fennel powder, while the specific size decreased compared to the standard sponge cake | |
|---|---|
| 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 |
The addition of fennel to cake mix effected positively on the final product.
.