Moisture content of the G and G+L model cakes

After sampling the G and G+L model cake at different times during baking at 140°C/25 Hz, 140°C/50 Hz, 170°C/25 Hz, 170°C/50 Hz, 200°C/25 Hz and 200°C/50 Hz, the model cakes were freeze dried. The dry matter content of freeze dried aliquots of the G (glucose) and G+L (glucose+leucine) model cakes was determined by desiccation for 24 h at 105°C in a ventilated oven. Dry basis moisture content and wet basis moisture content of the model cakes were then calculated based on the dry matter content, the mass of the initial dough and the mass of the sampled cake.