• T: 703 444 1870
  • F: 703 444 9860

You are here

Cake Firmness

Situation

firmness testing of pound cake

A processor of pound cakes knew the textures of their products could be different depending on which formulation was used and therefore needed an objective and quantifiable tool to measure the texture to correlate with the sensory testing.

The qualities of firmness and also springiness were regarded as the criteria to confidently differentiate between the alternative recipes.

 

Method

graph of firmness results from the test

Samples were prepared by cutting approximately one inch thick slices. Care was taken to make sure that each slice was even and consistent. This was done so that a consistent representation of the product was presented to the texture system each time. The testing was done using a TMS-Pro Texture Analyzer fitted with a 100N load cell and a 25.4 mm (1”) Cylinder Probe. For each replication, the sample was twice compressed to 5 mm at a speed of 100 mm/min. The first compression was to determine the firmness of the product; the second one was to see how the product recovers after the first compression. The graph to the right shows Product A was firmer than Product B. Both products recovered to about 50% of their original form.

 

Significance

cake firmness testing results data tables

The TMS-Pro texture analyzer system along with the compression test proved to successsfully detect the differences in firmness of both cakes. The processor can use this test as a standard baseline or simply for comparison/correlation to their sensory tests.

Fixtures on Case studies

Associated Method: