Akademik Veri Yönetim Sistemi
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.43, sa.10, ss.1778-1785, 2008 (SCI-Expanded)
The effects of frozen storage and initial baking time of par-baked cake on baking loss, volume, moisture, colour and textural properties of cake obtained after thawing and rebaking were investigated. Cakes, par-baked at 175 degrees C for 15, 20 and 25 min, were stored at -18 degrees C for 3, 6 and 9 months. After storage, par-baked cakes were thawed and rebaked at 175 degrees C for 10, 15 and 20 min. Baking loss, moisture content, L and +b colour values, firmness, gumminess and chewiness of the resulting full-baked cakes were significantly affected by both par-baking and frozen storage time, while specific volume, cohesiveness, springiness and resilience values were significantly affected by frozen storage time. The increase in the time of frozen storage of the par-baked cake leads to a decrease in the quality of the rebaked cake, namely an increase of baking loss and cake crumb firmness, and a loss in the moisture content and specific volume. Moisture of cake crumb, L and +b colour values, firmness, gumminess and chewiness significantly increased as the par-baking time increased. However, regarding baking loss, specific volume, moisture content and textural properties, 3-month intermediate storage at -18 degrees C and 20-min initial baking time gave the best result among the cakes produced by using the two-step baking procedure.