publication . Article . 2014

EFFECTS OF TEMPERATURE AND AIRFLOW ON VOLUME DEVELOPMENT DURING BAKING AND ITS INFLUENCE ON QUALITY OF CAKE

Sani, N. A.; Farah Saleena Taip; Kamal, S. M. M.; Aziz, N. A.;
Open Access English
  • Published: 01 Jun 2014 Journal: Journal of Engineering Science and Technology (issn: 1823-4690, Copyright policy)
  • Publisher: Taylor's University
Abstract
Volume and texture of cake are among the important parameters in measuring the quality of cake. The processing conditions play important roles in producing cakes of good quality. Recent studies focused more on the formulation and the manipulation of baking temperature, humidity and time instead of airflow condition. The objective of this study was to evaluate the effects of baking temperature and airflow on the volume development of cake and final cake quality such as volume development, firmness, springiness and moisture content. The cake was baked at three different temperatures (160oC, 170oC, and 180oC), and two different airflow conditions. Baking time, heig...
Subjects
free text keywords: Temperature, Airflow, Volume expansion, Texture, Baking process, Engineering (General). Civil engineering (General), TA1-2040, Technology (General), T1-995
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