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The study aimed to evaluate the batter and product quality of eggless cake under the combination of three types of wheat flours and two types of hydrocolloids including carboxymethyl cellulose (CMC) and xanthan (Xan). An eggless cake formula was established using whey protein concentrate, soybean oil and emulsifiers to substitute for the protein in egg white and the oil and lecithin in egg yolk. Wheat flour with higher protein content decreased batter viscosity and pH, increased batter-specific gravity and made eggless cakes with higher water activity, firmness, cohesiveness and resilience, but with lower baking loss, pH and springiness. Eggless cakes with hydrocolloids had higher batter viscosity and specific gravity compared with controls. Xan made cakes with the lowest baking loss and highest water activity and firmness. CMC-prepared cakes exhibited the lowest firmness but had the highest springiness and resilience. Optimum eggless cakes were made from Xan cake flour and CMC bread flour. PRACTICAL APPLICATIONSThe use of vegetable proteins for total replacement of eggs in cake formulations is in demand for the consumers with specific dietary needs or restrictions. However, the high quality of eggless cake is still a major challenge for the baking industry. Decreased quality of eggless cake is frequently associated with lower foam ability and stability of whey proteins, and weaker crumb structure as well, resulting in cake collapse or smaller volume and coarse crumb. In the study, whey protein was used to totally replace egg white as foaming reagent. The combination of wheat flour and hydrocolloid could increase batter viscosity to retain bubbles during the early stage of baking, and improve the strength of crumb structure, leading to the high quality of eggless cakes.

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Marketing channel as the downstream end of a supply chain plays a crucial role in generating cash flow and meeting the demands of customers. The extant body of literature postulates that antecedent-consequence links that customer perceived value and service quality foster customer loyalty, leading to long term profitability. Nowadays, given the proliferation of global hypermarket organizations and their adapting retail positioning strategy, it is worthwhile to re-examine the validity of those postulations. This study conducts an empirical study on the customer perception of quality of product/service toward a multinational chained hypermarket store in Taiwan. The objective is to test the established theory in the domain of SCM by constructing the hypotheses based on the extant literature and allowing a structure equation modeling (SEM) for path analysis. The contingency theory in organization behavior explains the findings that are seemingly contradictory to the well-accepted paradigms. The outcome provides an insight into how hypermarket retailers should make improvement in customer satisfaction to reinforce customer loyalty while executing the 'low-price, low-service' marketing strategy.

The purpose of this study is to explore which alignment strategies of advanced manufacturing technology (AMT) with e-commerce setting can develop adequate condition to meet different business strategies requirements in practice. This study is based on 127 Asian samples sieved from the International Manufacturing Strategy Survey (IMSS) database, and applies a hypothesis-test to infer the result. From these Asian samples, we found that the manufacturers usually adopt two business strategies such as product strategy, and high-quality product/delivery strategies to maintain or improve competitive advantage. To As to what business strategies can be successfully put into practice, the results of test indicates that two different alignment strategies of AMT with e-commerce setting can develop appropriate condition to satisfy the requirements of two kind of business strategies. Our finding provides the insight very beneficial for manufacturers to reconsider their alignment strategies of AMT with e-commerce setting to meet business strategies in different context.