Volume and colour development in cake baking process
Colour, crust browning and volume of a batter are among the important parameters in measuring the quality of cake. However, it is rarely measured directly during the baking process due to lack of suitable instrumentation. The objective of this study was to evaluate the development in browning and vo...
| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Faculty of Engineering, Universiti Putra Malaysia
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/38471/ http://psasir.upm.edu.my/id/eprint/38471/1/38471.pdf |
| _version_ | 1848848888103960576 |
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| author | Wan Ishak, Wan Illia Taip, Farah Saleena Bejo, Siti Khairunniza Mustapa Kamal, Siti Mazlina |
| author_facet | Wan Ishak, Wan Illia Taip, Farah Saleena Bejo, Siti Khairunniza Mustapa Kamal, Siti Mazlina |
| author_sort | Wan Ishak, Wan Illia |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Colour, crust browning and volume of a batter are among the important parameters in measuring the quality of cake. However, it is rarely measured directly during the baking process due to lack of suitable instrumentation. The objective of this study was to evaluate the development in browning and volume of cake during baking process. A computer vision based image analysis algorithm was developed to measure the colour of cake surface in CIE L*a*b* colourspace. Additionally, height profile method was used to measure the volume development of cake during this baking process. Baking experiments were performed at 170°C in three different stages: 20, 35, and 55 minutes under forced convection oven. Results showed that the variation in lightness of cake surface can be distinguished according to the baking time. As in volume development, there was rapid expansion during initial time of baking which followed by shrinkage towards end of baking. |
| first_indexed | 2025-11-15T09:41:39Z |
| format | Conference or Workshop Item |
| id | upm-38471 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:41:39Z |
| publishDate | 2012 |
| publisher | Faculty of Engineering, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-384712017-02-03T09:31:32Z http://psasir.upm.edu.my/id/eprint/38471/ Volume and colour development in cake baking process Wan Ishak, Wan Illia Taip, Farah Saleena Bejo, Siti Khairunniza Mustapa Kamal, Siti Mazlina Colour, crust browning and volume of a batter are among the important parameters in measuring the quality of cake. However, it is rarely measured directly during the baking process due to lack of suitable instrumentation. The objective of this study was to evaluate the development in browning and volume of cake during baking process. A computer vision based image analysis algorithm was developed to measure the colour of cake surface in CIE L*a*b* colourspace. Additionally, height profile method was used to measure the volume development of cake during this baking process. Baking experiments were performed at 170°C in three different stages: 20, 35, and 55 minutes under forced convection oven. Results showed that the variation in lightness of cake surface can be distinguished according to the baking time. As in volume development, there was rapid expansion during initial time of baking which followed by shrinkage towards end of baking. Faculty of Engineering, Universiti Putra Malaysia 2012 Conference or Workshop Item NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/38471/1/38471.pdf Wan Ishak, Wan Illia and Taip, Farah Saleena and Bejo, Siti Khairunniza and Mustapa Kamal, Siti Mazlina (2012) Volume and colour development in cake baking process. In: International Conference on Agricultural and Food Engineering for Life (Cafei2012), 26-28 Nov. 2012, Palm Garden Hotel, Putrajaya. (pp. 807-813). |
| spellingShingle | Wan Ishak, Wan Illia Taip, Farah Saleena Bejo, Siti Khairunniza Mustapa Kamal, Siti Mazlina Volume and colour development in cake baking process |
| title | Volume and colour development in cake baking process |
| title_full | Volume and colour development in cake baking process |
| title_fullStr | Volume and colour development in cake baking process |
| title_full_unstemmed | Volume and colour development in cake baking process |
| title_short | Volume and colour development in cake baking process |
| title_sort | volume and colour development in cake baking process |
| url | http://psasir.upm.edu.my/id/eprint/38471/ http://psasir.upm.edu.my/id/eprint/38471/1/38471.pdf |