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Texture profile and shelf life affected by dry cake mixes misformulation

Texture profile and shelf life affected by dry cake mixes misformulation

Name:
Thiago Montagner Souza

Department:
Food & Agricultural Products Center

Abstract:
Mistakes during bake mixes production are common, resulting in significant economic and product quality losses. The study aimed to evaluate the effect of ingredients on texture and shelf life of cakes (flour, sugar 80%, nonfat dry milk 12%, salt 3%, baking powder 3.5%; % flour basis) using a randomized complete block in factorial structure with 3 blocks. Three key ingredients (milk, salt, baking powder) were evaluated at 3 concentrations (omission, normal and double dose). Analysis of variance and protected LSD (p˂0.05) were conducted. Correlation with viscosity analysis of dry mixes was performed to detect patterns in quality control schemes. Milk or salt (omission or double dose addition) as main effects did not change the texture of the cakes (p>0.05). Interaction of ingredient vs days of storage were significant with milk omission affecting texture after 4 days of storage in resilience (-13.4%) and cohesion (-11.6%), and springiness (-2.6%) at 6 days. Omission of salt reduced resilience (-13.6%) and cohesion (-12.1%), and double dose reduced the springiness of cakes after day 6 (-3.2%). Omission of baking powder increased hardness (+309%), resilience (+19.4%), cohesion (+14.1%) and chewiness (+361%). Interaction baking powder vs days of storage changed the texture of cakes when the ingredient was omitted from the mix increasing hardness (+51.0%) and chewiness (+42.2%) at day 4. Baking powder misformulation resulted in a strong negative correlation (r 0.70). Comparing to baking powder, milk had a significant but lower correlation between the characteristics. The misformulation scenarios studied serve as a tool to relate information of dry mixes quality control with viscosity and final product quality.