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Effects of Initial Moisture Content and Storage Relative Humidity on Textural Changes of Layer Cakes During Storage
Author(s) -
SYCH J.,
CASTAIGNE F.,
LACROIX C.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb05888.x
Subject(s) - relative humidity , water content , moisture , chemistry , water activity , food science , composite material , materials science , geotechnical engineering , meteorology , geology , physics
A study was undertaken to examine the effects of initial moisture content and storage relative humidity on certain textural changes occurring in layer cakes during a 42‐day storage period at 20°C. Water activity and moisture determinations were carried out. Force compression curves from the Instron Universal Testing Machine allowed the estimations of cake firmness, adhesiveness, cohesiveness, and elasticity. Results indicated that increased cake moisture contents led to a decrease in initial cake firmness but did not reduce final cake firmness. Cakes stored at increased relative humidities lost a negligible amount of moisture but continued to increase in firmness and adhesiveness throughout the entire 42‐day period.