Effects of temperature and time on the physical characteristics of moist cakes baked in air fryer

Effects of temperature and time on the physical characteristics of moist cakes baked in air fryer

Baking temperature and time are among the conditions for producing good quality cakes. The aim of this study was to investigate the effects of baking temperature and time on the volume expansion, moisture content, and texture of moist cakes baked in either an air fryer or a convection oven. The cake...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Journal of food science and technology 2019-10, Vol.56 (10), p.4616-4624
Hauptverfasser: Mior Zakuan Azmi, Mazidah, Taip, Farah Saleena, Mustapa Kamal, Siti Mazlina, Chin, Nyuk Ling
Format: Artikel
Sprache:eng
Schlagworte:
Acceptance tests
Air flow
Air temperature
Baking
Cakes
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Convection
Firmness
Food Science
Moisture content
Nutrition
Optimization
Original
Original Article
Physical characteristics
Physical properties
Temperature effects
Water content
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Baking temperature and time are among the conditions for producing good quality cakes. The aim of this study was to investigate the effects of baking temperature and time on the volume expansion, moisture content, and texture of moist cakes baked in either an air fryer or a convection oven. The cakes were baked under different conditions: (1) baking temperature of 150 °C, 160 °C, and 170 °C for both air fryer and convection oven and (2) baking time of 25, 30, 35 min for air fryer and 35, 40, 45 min for convection oven. Baking temperature and time were found to have a significant ( p  
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-019-03926-z