Role of ingredient combination on butter cake qualities

This research aimed to cluster commercial sliced cakes by its texture properties and studied the effects of the ratio of main ingredients combination on their texture properties in order to cluster with commercial cakes. From Cluster analysis using Hierarchical model with principal component analysis (PCA) of texture profile analysis (TPA) values of commercial cake (12 products) used together with butter cakes obtained by varying the ratio of 4 ingredients including sugar, butter, margarine and egg, experiments were designed by central composite design (CCD) of 27 treatments, could be divided into 4 groups. Cake group I (low ratio of sugar, high ratio of butter, margarine and egg, SLBHMHEH), which had texture properties of low springiness, cohesiveness, gumminess and chewiness. Cake group II (low ratio of sugar and egg, high ratio of butter and margarine, SLBHMHEL) which had texture properties of low springiness, cohesiveness and resilience but high in gumminess. Cake group III (low ratio of sugar and butter, high ratio of margarine and egg, SLBLMHEH) which had texture properties of high in springiness, cohesiveness, gumminess and chewiness but low in resilience. And cake group IV (low ratio of sugar, butter, margarine and egg, SLBLMLEL) which had texture properties of high springiness, cohesiveness and resilience. The result of studying the effect of the ratio of main ingredients combination on texture properties of batter cake (27 treatments) was expressed by using response surface methodology (RSM) and creating regression equation of full quadratic model. It was found that the regression equation could explain the best relationship of the main ingredients on springiness and cohesiveness (R2=0.95 and 0.94 respectively). Since the interaction between butter and margarine was significant different on springiness, the contour plot of both ingredients on the springiness revealed that low level of them led to high springiness of cake. Moreover, sugar and butter as well as sugar and egg had interaction on cohesiveness. Low level of sugar and butter as well as high level of sugar and egg caused high cohesiveness of cake. The correlation between the groups of cake, microstructure, texture properties and sensory properties using Quantitative descriptive analysis (QDA) and a line intensity of 15 scale, was analyzed by using PCA, found that SLBHMHEH had high number of air cells per unit area, high in the intensity of color and pore size but low in the intensity of hardness and cohesiveness, and low in hardness, springiness, cohesiveness, gumminess, chewiness and resilience. SLBHMHEL had high mean cell area but low in number of air cells per unit area, high in the intensity of color and hardness but low in the intensity of pore size and cohesiveness, and high in hardness, gumminess and chewiness but low in cohesiveness, springiness and resilience. SLBLMHEH and SLBLMLEL had low mean cell area but high in number of air cells per unit area, low in the intensity of color but high in the intensity of hardness, pore size and cohesiveness, and high in hardness, gumminess, chewiness, cohesiveness, springiness and resilience. However SLBLMHEH was higher in resilience than SLBLMLEL. All cake groups could keep at 25oC for 6 days or 4oC for 18 days without spoilage of total bacteria, yeast and mold, Stapphylococcus aureus and Bacillus cereus. The values of hardness, gumminess and chewiness of cakes for each group at 25oC and 4oC were increased but springiness, cohesiveness and resilience of cakes for each group decreased with storage time. The retrogradation rate and enthalpy of cakes from each group stored at both 25oC and 4oC were increased, whereas the sensory properties were decreased with storage time.