Comparison of Shear Press Measurements and Sensory Evaluation of Angel Cakes

Funk, Kaye; Zabik, Mary E.; Downs, Doris M.

doi:10.1111/j.1365-2621.1965.tb01832.x

Cited by 18 publications

(7 citation statements)

References 1 publication

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“…In baked products, texture evaluation typically has included the description of appearance . Funk et al (1965) analyzed the texture of angel food cakes in terms of cell size, cell distribution, and cell wall thickness.…”

Section: Introductionmentioning

confidence: 99%

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Application of Sensory Texture Profiling to Baked Products: Some Considerations for Evaluation, Definition of Parameters and Reference Products

Bramesco

Setser

1990

Journal of Texture Studies

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Parameter definitions and reference scales of the sensory texture profiling method were examined in relation to the textural descriptions of baked products. The following textural terms were found to be pertinent to baked goods, especially to layer cakes: firmness, springiness, adhesiveness (to lip, palate, teeth), crumblinesslself-adhesiveness, moistness, cohesivenessldeformation, moisture sorption and cohesiveness of mass. Applicable definitions were selected, and reference products representing low and high levels of these characteristics were ident8ed. Preliminary information was obtained suggesting that the panelists' salivary flow rate and the timing of the evaluation in relation to the residence time in the mouth could be critical factors for achieving consistent responses. 'Contribution no. 89-65-.I from the Kansas Aericultural ExDeriment Station 2Nicole Bramesco is now with A. E. Staley Mfg.

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Section: Introductionmentioning

confidence: 99%

“…Gruber and Zabik (1966) used the same methodology for evaluating butter cakes. In a review of objective measurements of baked products , Funk et al (1969) equated texture with the appearance of the cell structure.…”

Section: Introductionmentioning

confidence: 99%

Application of Sensory Texture Profiling to Baked Products: Some Considerations for Evaluation, Definition of Parameters and Reference Products

Bramesco

Setser

1990

Journal of Texture Studies

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“…These findings are in disagreement with those reported above for the shear press measurements of gel strength. However, Funk et al (1965) reported data which indicated greater precision was obtained with objective measurements such as the shear press than with sensory evaluations. A significant correlation (r = 0.46) between sensory scores and Peak 2 values of shear press measurements showed the relationship of these two sets of data.…”

Section: Sensory Evaluationsmentioning

confidence: 85%

Effect of Sucrose on the Quality Characteristics of Baked Custards

1974

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The pH, baking time, color values, shear press and percent drainage measurements of gel strength, and sensory evaluations were determined on five variations of baked custards. The variations were: 1) a standard custard formula containing one egg (48 g.), one cup of milk (244 ml.) and two tablespoons (25 g.) of sucrose; 2) same milk/egg ratio with no sucrose; 3) same milk/egg ratio with twice the amount of sucrose; 4) same percent of eggs and milk solids as Variation 1 with no sucrose; and 5) same percent of eggs and milk solids as Variation 1 but with twice the amount of sucrose.Results showed no significant differences in pH, a L color values and sensory scores of firmness. However, from the data the following conclusions appear evident. The presence of sucrose in a custard formula baked to an internal temperature range of 84 to 86° C, 1) had no consistent effect on the baking time, 2) imparted a translucent appearance to the baked product, 3) tended to increase the tenderness of the crust, 4) did not affect the gel strength when the percent of eggs and milk solids was held constant, and 5) improved the flavor when used in a ratio of 2 tablespoons (25 g.) of sucrose per egg and 1 cup of milk (244 ml.).

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“…Values for tenderness were determined using the standard shear compression cell of the Allo-Kramer Shear Press, model SP12, equipped with an electronic recorder, model EZEZ using the method of Funk et al (1965). Cake moisture was determined using the AACC procedure 4440 (AACC, 1962).…”

Section: -35/jmentioning

confidence: 99%

Dietary Fiber Sources for Baked Products

Zabik

Shafer

Kukorowski

1977

Journal of Food Science

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In testing feasibility of increasing fiber with cellulose, eight products were substituted for 30% of the flour in a standard white layer cake and compared to control cakes (100% flour). These included four types of cellulose (S-20~, 30-35~, 50~ and 150-225~ particle size), two celluloses coated with 2% carboxymethyl cellulose (CMC) and celluloses coated with 15% or 30% pectin. Analyses of subjective and objective data indicated few significant differences among cakes containing any of the cellulose types or the cellulose coated with CMC. All cakes were of good quality; substituting pectin-coated cellulose products caused increasing batter viscosity, decreased cake volume, and lower sensory evaluations for all characteristics except grain and color.

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Comparison of Shear Press Measurements and Sensory Evaluation of Angel Cakes

Cited by 18 publications

References 1 publication

Application of Sensory Texture Profiling to Baked Products: Some Considerations for Evaluation, Definition of Parameters and Reference Products

Application of Sensory Texture Profiling to Baked Products: Some Considerations for Evaluation, Definition of Parameters and Reference Products

Effect of Sucrose on the Quality Characteristics of Baked Custards

Dietary Fiber Sources for Baked Products

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