Unbleached-flour, high-ratio white cakes were prepared with
-15, -10, -5, 0, +5 percent variations in sugar/water level from
American Association of Cereal Chemists Method 10-90. Formulas
with and without added cream of tartar were used.
Specific gravity, batter and crumb pH, volume, crumb and
crust color and compressibility were objectively measured. Seven
trained judges participated in sensory evaluation for cell uniformity,
cell compactness, layering, grain, tenderness, moistness, softness,
crumb color, flavor, half-cake shape and surface characteristics,
evenness and degree of browning.
Analysis of variance showed a significant difference at the 0.05
level between bleached flour control and unbleached flour cakes for
specific gravity, crumb pH, volume, crust hue characteristics,
compressibility, cell compactness, layering, grain, softness, tenderness, moisture, crumb color, flavor, half-cake shape and
surface, degree and evenness of crust browning. Cream of tartar
in unbleached flour cakes caused a significant difference in crumb
pH. Sugar/water level variation caused significant difference in
crumb color and evenness of browning. / Graduation date: 1977
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27242 |
| Date | 02 June 1976 |
| Creators | Nuwer, Marcia Mary |
| Contributors | Holmes, Zoe Ann |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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