Correlation of Textural qualities in a pound cake to the mechanical behavior
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open in viewerThe 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.
- This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.
- Creator
- Subject
- Publisher
- Identifier
- E-project-042811-100944
- Keyword
- Advisor
- Year
- 2011
- Date created
- 2011-04-28
- Location
- Worcester
- Resource type
- Rights statement
Relations
- In Collection:
Items
Items
Thumbnail | Title | Visibility | Embargo Release Date | Actions |
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IQP_Report_Correlation_of_Textural_qualities_in_a_pound_cake_to_the_mechanical_behavior.pdf | Public | Download | ||
0Days.225.S1.3gp | Public | Download | ||
0Days.175.S1.3gp | Public | Download | ||
6Days.175.S1.3gp | Public | Download | ||
3Days.200.S2.3gp | Public | Download |
Permanent link to this page: https://digital.wpi.edu/show/b2773v919