The texture of a pound cake is determined by the mechanical and physical properties of the overall product. The purpose of this project was to correlate the textural properties of pound cakes produced under various conditions to their mechanical behavior. Samples were baked at temperatures of 175, 200, and 225 C and aged for 0, 1, 3, and 6 days. The compressive and viscoelastic properties of these cakes were estimated and correlated to texture. Various changes occurring during the baking of cake were demonstrated and the time needed to transition from a brittle to plastic foam was established. The data can be used to assess the effects of baking on texture and highlight the changes occurring during storage.
Worcester Polytechnic Institute
Interactive Qualifying Project
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