Cake baking in tunnel type multi-zone industrial ovens - Part II. Evaluation of quality parameters

In addition to characterization of baking conditions during industrial cake baking, some important quality parameters, such as texture, color, density and viscosity of the cake batter were evaluated during baking in two diffe rent multi-zone industrial scale ovens: gas fired band oven and electric po wered mold oven. The flow behavior of all batters was pseudo-plastic with a yield stress. The average moisture removal rates (3.59 x 10(-4)-1.40 x 10( -3) kg H2O/kg solid s) of cakes fell between those of cookies and breads. D uring baking, pH increased and then decreased at the late stage of baking. Batter positions (side or center) on the band were not critical for quality parameters with the exception of moisture content. Most color changes occu rred 1/4-3/4 way through the baking. After 21 days of storage, the hardness of all cakes increased 1.8-3 times the original value. (C) 2000 Elsevier S cience Ltd. All rights reserved.