Quantification of the Structural Properties of Cake as an Indicator of Baking Conditions Using Texture Profile Analysis

This application note demonstrates the texture profile analysis of two commercially available Madeira cakes during deformation, measuring a number of parameters including hardness, springiness and chewiness. The CT3 Texture Analyzer was used to analyze the samples at 3 different levels of deformation − 25%, 50% and 75% − imposed using a cylindrical Perspex probe.