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Application Note: Cake Sponge
Two commercially available Madeira cakes were assessed using the LFRA texture analyser at three different levels of deformation: 25%, 50%, and 75%. True compression was imposed using a 50.8mm Ø Perspex cylinder probe to samples standardised by cutting cubes of 26 mm x 26 mm x 45 mm from the base of the cake.
Samples were removed from refrigeration at <8°C and tested within their original packaging. 3 readings from each sample were taken and average values for each parameter calculated.
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