Effect of Baking Pan Material on Heat Penetration During Baking and on Quality of Cakes Made With Fat

Charley, Helen

doi:10.1111/j.1365-2621.1950.tb16463.x

Cited by 9 publications

(6 citation statements)

References 1 publication

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“…The small volume increase was associated with an improvement in the cake height at the hot zones. Previous research reported a similar relationship between low pan thermal conductivity and high cake volume (Charley 1950;Barber et al 2007aBarber et al , 2007b. However, once the heat transfer resistance through the pan ends was too high (Bi pan,end = 9.12), the cake volume (3,926 ± 30 cm 3 ) was reduced, reflecting undercooking of the cake.…”

Section: Resultsmentioning

confidence: 58%

“…A new baking pan design is comparatively the most practical modification for the baking industry because of low investment requirements. Baking pan materials not only significantly affect the quality of the baked product but also improve the productivity of the baking process (Charley 1950(Charley , 1956Toledo 1980). Appropriate material characteristics for baking pans in terms of thermal efficiency have been reported in descending order for glass, steel, aluminum, copper, and tin (Charley 1950).…”

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confidence: 99%

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Improved Temperature Homogeneity of Cake Batter and Cake Quality with Reduction in Heat Conductivity of the Baking Pan at the Ends

Lee

Boonsupthip

2014

Cereal Chem

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With high competition in bakery markets, baking process improvements in efficiency are necessary. Sliced butter cake is a well‐known bakery product. It is baked in a long, rectangular aluminum pan in which it is difficult to manage homogeneous heat distribution throughout the whole cake. Alteration of pan thermal properties through the Biot number concept (reducing thermal conductivity at the ends of the pan to increase Bi to 1.30) improved homogeneity of the heat distribution as well as the cake qualities throughout the whole cake piece by modifying the cake properties at the problematic location adjacent to the ends of the pan (hot zones, where crust thickness was reduced from 0.32 to 0.23 cm, cake height increased from 6.8 to 7.4 cm, and cake and crust colors improved). Waste from size defects (cake height too short and crust too thick) of butter cake in the hot zones was also reduced. The sensory results revealed improvement in the softness, moistness, and overall liking of the cake. Higher homogeneity in the cake temperature improved cake production by reducing baking time through application of higher thermal convection of hot air in the baking oven. Such findings confirm a simple approach for baking improvement through selection of proper baking tray materials. Biot number is a useful concept for baking optimization process design.

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Section: Resultsmentioning

confidence: 58%

mentioning

confidence: 99%

Improved Temperature Homogeneity of Cake Batter and Cake Quality with Reduction in Heat Conductivity of the Baking Pan at the Ends

Lee

Boonsupthip

2014

Cereal Chem

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“…In early studies of baking conditions, Charley (1950Charley ( , 1952 studied the effects of baking pan material, size, and shape. Baking was more rapid in dark or dullfinished pans than in shiny pans.…”

Section: β Effects Of Baking Conditionsmentioning

confidence: 99%

Shortened Cakes

Penfield

Campbell

1990

Experimental Food Science

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“…Charley's study of the effects of baking pan material on shortened cake quality indicated that pans having dark and/or dull surfaces permitted relatively rapid baking and produced cakes superior in crumb quality (Charley, 1950). With pans having bright, shiny surfaces and thus baking more slowly, cakes tended to be less humped in shape but were inferior in other respects.…”

Section: Review Of Literaturementioning

confidence: 99%

Optimizing Oven Radiant Energy Use

Peart

Kern

DeWitt³

1980

Home Economics Research Journal

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This paper reports on research efforts to reduce oven energy use while maintaining the quality of foods that are baked or roasted. The baking process and the role of radiant energy in the conventional electric oven were investigated. This led to the development of a more energy efficient oven system that optimizes the use of radiant energy by using two electric elements controlled independently to present more radiant power to the top of prod ucts being baked, utensils that readily absorb radiant energy, and oven walls that reflect infrared radiation to the product being baked. Energy savings of 75 percent or more are possible for baking many foods.

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Effect of Baking Pan Material on Heat Penetration During Baking and on Quality of Cakes Made With Fat

Cited by 9 publications

References 1 publication

Improved Temperature Homogeneity of Cake Batter and Cake Quality with Reduction in Heat Conductivity of the Baking Pan at the Ends

Improved Temperature Homogeneity of Cake Batter and Cake Quality with Reduction in Heat Conductivity of the Baking Pan at the Ends

Shortened Cakes

Optimizing Oven Radiant Energy Use

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