Evaluation of a two-step baking procedure for convenience sponge cakes

Typical examples of convenience foods in the bakery section include partial ly baked bread, rolls, croissants, and crumpets. The effects of processing variables on sponge cake characteristics were studied in a two-step baking procedure. A fractional two-factorial design was applied to describe the ef fects of the predictor variables on product properties. Flour type, oven ty pe, and baking time in each baking phase were selected as categorical predi ctor variables on the basis of preliminary baking tests. The performance of a microwave oven was compared with that of a conventional oven. The proper ties of the new twice-baked products were characterized and compared with t hose of a standard product by using the results derived from baking tests, color measurements, and texture analyses. Correlation analysis was used to detect relationships between the response variables. Significant relationsh ips between baking test values and texture analysis values closely related to aspects of microwave cooking were found.