Abstract
The application of Box-Behnken design to establish the optimum experimental condition of cake batter mixing is important because optimal mixing can ensure the dispersion of ingredients, and the incorporation and retention of air efficiently. A Box-Behnken with three factors such as mixing time, mixing speed, and cake loading was selected to observe the effects on batter density, cake density, hardness, springiness, cohesiveness, gumminess, chewiness, and resilience. The mixing times ranged from 6 to 20 min, mixing speeds from 90 to 120 rpm, and cake loadings from three to five cakes. A total of 15 runs of experiments where three levels attributed to each factor at high, central and low, and with additional three replicated center points were conducted. Using goal settings for each response based on quality parameters attained from the best definition of each response to achieve high cake quality, an optimum and feasible experimental condition of batter mixing was obtained at 9 min of mixing time, 90 rpm of mixing speed, and three cakes loading.
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Acknowledgment
The authors would like to thank Malayan Flour Mills Berhad, Johor (Malaysia) for supplying the SP-3 flour for this experiment.
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Tan, M.C., Chin, N.L. & Yusof, Y.A. A Box–Behnken Design for Determining the Optimum Experimental Condition of Cake Batter Mixing. Food Bioprocess Technol 5, 972–982 (2012). https://doi.org/10.1007/s11947-010-0394-5
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DOI: https://doi.org/10.1007/s11947-010-0394-5