Pound Cake Shelf life using Texture Profile Analysis

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hardness, springiness, resilience, chewiness, and cohesiveness

Abstract

Pound cake consists of four basic ingredients: flour, butter, eggs, and sugar in equal proportions. Commercial products include other ingredients to increase shelf life, lower calories and provide a lighter texture. Commercial pound cakes are also labeled as loaf cakes. This application study examines the textural changes which occur on two brands of loaf cake over a short four-day storage period. This method uses the primary TPA parameters.