Factors affecting cake firmness and cake moisture content as evaluated by response surface methodology

Cereal Chemistry

Volumn 75, Issue 4, 1998, Pages 547-550

  Lahtinen, S ^a   Levola, M ^a   Jouppila, K ^a   Salovaara, H ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

MIXING; MOISTURE DETERMINATION; SUGAR (SUCROSE); SURFACE PROPERTIES;

CAKE MOISTURE; MASS RATIO; MIXING INTENSITY; MIXING TIME; RESPONSE-SURFACE METHODOLOGY; S RATIO; STORAGE TIME; TEMPERATURE MIXING; TIME RATIO;

MOISTURE;

EID: 0031874448     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.4.547     Document Type: Article

References (7)

1. American Association of Cereal Chemists. 1995. Approved Methods of the AACC, 9th ed. Method 74-09, approved November 1995, reviewed October 1996. The Association: St. Paul, MN.
2. Guy, R. C. E. 1983. Factors affecting the staling of Madeira slab cake. J. Sci. Food Agric. 34:477-491.
3. Ngo, W. H., and Taranto, M. W. 1986. Effect of sucrose levels on the rheological properties of cake batters. Cereal Foods World 31:317-322.
4. Pyler, E. J. 1988. Baking Science and Technology II, 3rd ed. Pages 911-953. Siebel Publishing: Chicago.
5. Shepherd, I. S., and Yoell, R. W. 1976. Cake emulsions. Pages 215-274 in: Food Emulsions. S. Friberg, ed. Marcel Dekker: New York.
6. Sultan, W. J. 1990. Practical Baking, 5th ed. Pages 495-607. Van Nostrand Reinhold: New York.
7. Tamstorf, S., Jonsson, T., and Krog. N. 1986. The role of fats and emulsifiers in baked products. Special Publication. R. Soc. Chem 56:75-88.