THESIS

2) Cake volume
Cake volume and color were measured after cooling for 1 hr at
room temperature. Volumes of cakes were measured using rapeseed displacement and
specific volumes were calculated (Lee et al. (1985). The empty cake pan was filled
with rapeseed. The empty cake pan volume (V1) was calculated based on the volume
of rapeseed as determined by a graduated cylinder. After baking, the rest of the
volume of the cake pan (V2) was filled with rapeseed, and the volume of rapeseed
was determined by graduated cylinder. The cake volume is V1 – V2.
3) Cake color
Color was measured using a Minolta spectrophotometer CN-508i
(Minolta, Co. LTD, Japan). Tristimulus values were automatically calculated from the
spectrum by means of a computer programmed. Results were expressed in the CIE
L * a * b * color space and were obtained using the D65 standard illuminant, and the 2°
standard observer (CIE 1931). Color determinations were made 9 × 5 times in each
cake: Crumb or crust cake color was checked at nine different points on each cake and
every point was measured five times. The nine points were positioned in the centre of
the cake and in the centre of eight imaginary sectors in which it was divided along the
diameter.
4) Texture Analyses
Crumb texture was determined by a TA-XT2 texture analyzer
(Stable Microsystems, Surrey, UK) provided with the software “Texture Expert”. An
Aluminium 25 mm diameter cylindrical probe was used in a “Texture Profile
Analysis” (TPA) double compression test to penetrate to 50% depth, at 1 mm/s speed
test, with a 30 s delay between first and second compression hardness (kg),
gumminess (gf), chewiness (gf), adhesiveness (gf·s), cohesiveness, springiness and
resilience were calculated from the TPA graphic (Appendix Figure 7). Both,
springiness and resilience, give information about the after stress recovery capacity.
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