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vol. 16, nr. 2 (2010)
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Influence of porosity on mechanical properties of sponge cakes
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Agata Marzec, Hanna Kowalska, Wojciech G±sowski
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Department of Food Engineering and Process Management, Faculty of Food Technology, Warsaw University of Life Science ul. Nowoursynowska 159C, 02-776 Warszawa |
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vol. 16 (2010), nr. 2,
pp. 359-368
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abstract:
The aim of this study was to investigate how whipping time of egg and the addition of potato starch influence the porosity of sponge cakes and to assess the influence of porosity on the mechanical properties. Also, an attempt was made at the selection of a mechanical test for the evaluation of the quality of biscuits. The mechanical properties of biscuits were measured in breaking test and texture profile analysis (TPA). Whipping time of egg and the addition starch influenced the porosity and the mechanical properties of sponge cakes. Mechanical texture descriptors were correlated with porosity. To assess the texture of sponge cakes one should use the texture profile analysis (TPA), not the breaking test, because it provided less variability of mechanical parameters and a stronger correlation with porosity.
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keywords:
sponge cakes, porosity, mechanical properties
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original in:
Polish
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