Cover Image

Colour and volume development of cake baking and its influence on cake qualities

Baking is the last but most important step in cake making procedure because it involves moisture content, texture, browning and volume changes that are strongly coupled. The final bakery product properties are not only affected by the ingredients but also by processing conditions. Volume and brownin...

Full description

Saved in:
Bibliographic Details
Main Authors: Mohamad, Ramadhatul Akmal, Taip, Farah Saleena, Mustapa Kamal, Siti Mazlina, Bejo, Siti Khairunniza
Format: Article
Language:English
Published: American-Eurasian Network for Scientific Information 2015
Online Access:http://psasir.upm.edu.my/id/eprint/44091/1/Colour%20and%20volume%20development%20of%20cake%20baking%20and%20its%20influence%20on%20cake%20Qualities.pdf
http://psasir.upm.edu.my/id/eprint/44091/
http://www.aensiweb.com/old/jasa/JASA_Special1_2015.html
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.44091
record_format eprints
spelling my.upm.eprints.440912021-12-01T08:56:57Z http://psasir.upm.edu.my/id/eprint/44091/ Colour and volume development of cake baking and its influence on cake qualities Mohamad, Ramadhatul Akmal Taip, Farah Saleena Mustapa Kamal, Siti Mazlina Bejo, Siti Khairunniza Baking is the last but most important step in cake making procedure because it involves moisture content, texture, browning and volume changes that are strongly coupled. The final bakery product properties are not only affected by the ingredients but also by processing conditions. Volume and browning changes were observed at three different temperatures, namely 160°C, 170°C, and 180°C, for different baking times namely 35, 40, 45, and 55 minutes, by using convection oven and its relationship with texture and water evaporation during baking process. The objective of this research is to investigate the effect and the relationship of different baking parameters to the cake qualities during baking process. The results show that the total colour difference, ΔE, and volume expansion rapidly changed due to the rise in temperature of cake and has a positive relationship with cakes’ firmness and the moisture loss. The data also demonstrated that the browning and volume expansion were more significant to the baking temperature (P < 0.001) than baking times. American-Eurasian Network for Scientific Information 2015 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/44091/1/Colour%20and%20volume%20development%20of%20cake%20baking%20and%20its%20influence%20on%20cake%20Qualities.pdf Mohamad, Ramadhatul Akmal and Taip, Farah Saleena and Mustapa Kamal, Siti Mazlina and Bejo, Siti Khairunniza (2015) Colour and volume development of cake baking and its influence on cake qualities. Journal of Applied Science and Agriculture, 10 (5 spec.). pp. 63-68. ISSN 1816-9112 http://www.aensiweb.com/old/jasa/JASA_Special1_2015.html
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Baking is the last but most important step in cake making procedure because it involves moisture content, texture, browning and volume changes that are strongly coupled. The final bakery product properties are not only affected by the ingredients but also by processing conditions. Volume and browning changes were observed at three different temperatures, namely 160°C, 170°C, and 180°C, for different baking times namely 35, 40, 45, and 55 minutes, by using convection oven and its relationship with texture and water evaporation during baking process. The objective of this research is to investigate the effect and the relationship of different baking parameters to the cake qualities during baking process. The results show that the total colour difference, ΔE, and volume expansion rapidly changed due to the rise in temperature of cake and has a positive relationship with cakes’ firmness and the moisture loss. The data also demonstrated that the browning and volume expansion were more significant to the baking temperature (P < 0.001) than baking times.
format Article
author Mohamad, Ramadhatul Akmal
Taip, Farah Saleena
Mustapa Kamal, Siti Mazlina
Bejo, Siti Khairunniza
spellingShingle Mohamad, Ramadhatul Akmal
Taip, Farah Saleena
Mustapa Kamal, Siti Mazlina
Bejo, Siti Khairunniza
Colour and volume development of cake baking and its influence on cake qualities
author_facet Mohamad, Ramadhatul Akmal
Taip, Farah Saleena
Mustapa Kamal, Siti Mazlina
Bejo, Siti Khairunniza
author_sort Mohamad, Ramadhatul Akmal
title Colour and volume development of cake baking and its influence on cake qualities
title_short Colour and volume development of cake baking and its influence on cake qualities
title_full Colour and volume development of cake baking and its influence on cake qualities
title_fullStr Colour and volume development of cake baking and its influence on cake qualities
title_full_unstemmed Colour and volume development of cake baking and its influence on cake qualities
title_sort colour and volume development of cake baking and its influence on cake qualities
publisher American-Eurasian Network for Scientific Information
publishDate 2015
url http://psasir.upm.edu.my/id/eprint/44091/1/Colour%20and%20volume%20development%20of%20cake%20baking%20and%20its%20influence%20on%20cake%20Qualities.pdf
http://psasir.upm.edu.my/id/eprint/44091/
http://www.aensiweb.com/old/jasa/JASA_Special1_2015.html
_version_ 1718927696111599616
score 13.211869

Similar Items