QR Code

Effect of oven temperature profile and different baking conditions on final cake quality

This study discusses the effect of airflow on oven temperature profiles, the internal cake temperature and the final cake quality. It was found that the presence of airflow reduced the oscillation in the oven temperature profile from 12.98–30.27% to 3.17–4.02%. The bottom of the oven chamber experie...

Full description

Bibliographic Details
Main Authors:	Mohamad Shahapuzi, Nur Syafikah, Taip, Farah Saleena, Ab. Aziz, Norashikin, Ahmedov, Anvarjon
Format:	Article
Language:	English
Published:	Institute of Food Science and Technology 2015
Online Access:	http://psasir.upm.edu.my/id/eprint/37285/ http://psasir.upm.edu.my/id/eprint/37285/1/Effect%20of%20oven%20temperature%20profile%20and%20different%20baking%20conditions%20on%20final%20cake%20quality.pdf

Similar Items

Empirical modelling of the effect of airflow on oven temperature control in cake baking
by: Mohamad Shahapuzi, Nur Syafikah, et al.
Published: (2015)

Empirical Modelling of the Effect of Airflow on Oven Temperature Control in Cake Baking
by: Shahapuzi, Nur Syafikah Mohamad, et al.
Published: (2015)

Experimental studies on the effect of airflow on oven temperature and product qualities in cake baking process
by: Mohamad Shahapuzi, Nur Syafikah, et al.
Published: (2012)

The effects of airflow on oven temperatures and cakes qualities
by: Mohamad Shahapuzi, Nur Syafikah, et al.
Published: (2015)

Empirical modeling study in predicting temperature profile within the convective oven
by: Mohamad Shahapuzi, Nur Syafikah, et al.
Published: (2015)

Effects of various conditions on and empirical modeling of baking process in convection oven
by: Mohamad Shahapuzi, Nur Syafikah
Published: (2015)

Experimental studies and mathematical modeling on the effects of rapid airflow and baking temperature during baking
by: Mior Zakuan Azmi, Mazidah, et al.
Published: (2020)

Effects of temperature and airflow on volume development during baking and its influence on quality of cake
by: Sani, Nurul Atiqah, et al.
Published: (2014)

Colour and volume development of cake baking and its influence on cake qualities
by: Mohamad, Ramadhatul Akmal, et al.
Published: (2015)

Effects of temperature and time on the physical characteristics of moist cakes baked in air fryer
by: Zakuan Azmi, Mazidah Mior, et al.
Published: (2019)

Volume and colour development in cake baking process
by: Wan Ishak, Wan Illia, et al.
Published: (2012)

Effect of baking conditions on the moisture physical properties of peeled and unpeeled pumpkin 'bingka'
by: Nik Murzaini, Nik Masturah, et al.
Published: (2017)

Effects of shortening and baking temperature on quality, MCPD ester and glycidyl ester content of conventional baked cake
by: Goh, Kok Ming, et al.
Published: (2019)

Susceptor Packaging Material For Baking Flaky Pastry Dough In Microwave Oven
by: Main, Nor Mazlana
Published: (2008)

Effects of different operating conditions of air fryer and convection oven on the quality of moist chocolate cake
by: Mior Zakuan Azmi, Mazidah
Published: (2019)

Effect of pre-treatment in producing pumpkin powder using air fryer and its application in 'Bingka' baking
by: Nik Murzaini, Nik Masturah, et al.
Published: (2020)

Should women scientists really have to know how to bake cakes and knit to become leaders?
by: Davies, Amanda, et al.
Published: (2016)

Optimization of the basic formulation of a traditional baked cassava cake using response surface methodology
by: Gan, H. E., et al.
Published: (2007)

Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk
by: Idris, Maimanah Faizah, et al.
Published: (2020)

Effect Of Foaming Properties Of Defatted Rice Bran On Rheological And Baking Properties Of Eggless Cake In Comparison With Egg White
by: Ahmad, A’inul Mardhiah
Published: (2020)

Baking performance of palm diacylgiycerol bakery fats and sensory evaluation of baked products
by: Cheong, Ling Zhi, et al.
Published: (2011)

Effects Of Baking Temperature, Time And Humidity On Bread Crust And Crumb Properties
by: Mohd. Jusoh, Yanti Maslina
Published: (2008)

Optimization of processing conditions in drying of different parts pumpkin powder using air fryer method
by: Nik Murzaini, Nik Masturah, et al.
Published: (2016)

ELLEVIENNE BAKES BUSINESS PLAN
by: ADEBOYEJO, DEBORAH
Published: (2016)

Subcritical water hydrolysis of industrial cake leftovers for sugar production
by: Mustapa Kamal, Siti Mazlina, et al.
Published: (2022)

Improvement of eggless cake structure using ultrasonically treated whey protein
by: Tan, Mei Ching, et al.
Published: (2015)

Anti windup implementation on different PID structures
by: Taip, Farah Saleena, et al.
Published: (2008)

Healthy Smart Baking Recipes Mobile Application
by: Tan, Yi Tiang
Published: (2023)

Effects of different operating parameters in papaya halwa drying
by: Lau, Fui Fui, et al.
Published: (2011)

From nutritional profiles to digestibility insights: exploring palm kernel cake and decanter cake in broiler diets
by: Azizi, Mohammad Naeem, et al.
Published: (2025)

Study of plasma spray aluminum conditions under microwave oven driven on coating characteristics
by: Muhammad Fahmi Izuwan, Samion
Published: (2022)

Effect of packaging materials and storage temperature on the retention of physicochemical properties of vacuum packed pink guava powder
by: Shishir, Mohammad Rezaul Islam, et al.
Published: (2017)

Effect of cysteine on different durum wheat flour fractions. Relationships between descriptive rheology and baking properties
by: Argyriou, Dimitrios
Published: (2018)

Impact of storage temperatures on the quality of oven-dried black jelly mushroom, Auricularia nigricans (Agaricomycetes)
by: Mohammad Yusof, Siti Nurhuda, et al.
Published: (2022)

On convergence almost everywhere of multiple Fourier integrals
by: Ahmedov, Anvarjon, et al.
Published: (2011)

Palm oil shortening effects on baking performance of white bread.
by: Chin, Nyuk Ling, et al.
Published: (2010)

Stochastic epidemics conditioned on their final outcome
by: White, Simon Richard
Published: (2010)

Formation of 3-MCPD and glycidyl esters in biscuits produced using soybean oil-based diacylglycerol stearin-shortening blends: impacts of different baking temperatures and blending ratios
by: Abdul Kadir, Nur Shafika, et al.
Published: (2022)

Conditions for uniformly convergence of expansions of continuous functions from Nikolskii classes in eigenfunction expansions of the Schrödinger operator on closed domain
by: Jamaludin, Nur Amalina, et al.
Published: (2014)

Evaluation On The Properties Of Aggregate Subjected To Elevated Temperature Using Ncat Ignition Oven And Asphalt Mix Performance
by: Fuad, Khairul Ikhwan Mohd
Published: (2021)