FACTORS AFFECTING CAKE FIRMNESS AND CAKE MOISTURE-CONTENT AS EVALUATED BY RESPONSE-SURFACE METHODOLOGY

Values of initial fat temperature, mixing intensity, mixing time, and mass ratio of fat and sucrose (F/S ratio) were varied in the preparati on of fat-sugar cream. The dependence of cake firmness and cake moistu re content on these values, the size of sucrose particles, and storage time were studied using response surface methodology. The logarithm o f storage time and F/S ratio proved to be the best predictors for both cake firmness and cake moisture content in the creamed cake. An inter action between fat temperature and F/S ratio had a notable influence a nd size of sucrose particles had a slight influence on cake firmness. Besides logarithm of time and F/S ratio, mixing intensity was the only factor that affected cake moisture content significantly.