Abstract
The quality of sponge cake is affected mainly by the proportions of the basic ingredients such as eggs, sugar, flour and moisture. It is difficult to analyze the single and mutual effects of the ingredients by the method of single-factor experimental design, and it needs to be analyzed by the special composite experimental design.
A simple lattice design method was adopted to determine the quality responses to the variation of the ingredients ratio. The results were as follows : Sixteen cake samples with the ingredient ratio represented by each lattice point were prepared and were evaluated from the physical standpoint, such as volume, shape and elasticity. Also the sensory evaluation was given.
The most suitable estimation of the qualities was done by a quadratic responses surface model. Egg and sugar had more critical effects on the quality than flour and moisture contents. Significant interactions were observed between the ratios of sugar to egg, egg to moisture, and flour to moisture.
Using the multiple regression equation, it was possible to select the most suitable proportions of ingredients of a cake of better quality and reasonable cost.
