Tenderness was tested in two ways, one subjective and one objective
test. The analysis of scores for tenderness indicated that the cakes baked
in some ranges were more tender than cakes baked in other ranges. The
statistical analysis showed that these results were significant. The judges,
as indicated by scores, considered there were still greater differences in
tenderness of cakes baked from a cold and from preheated starts, than for
cakes baked in different ranges. These results were highly significant, the
cakes started in preheated ovens being tenderer than those baked from a
cold start. The analysis of data obtained by tensile strength measurements
also indicated significant differences in tenderness of cakes baked in dif-
REVIEW OF LITERATURE ON ANGEL CAKE 359
ferent ranges and highly significant differences between cakes started in
cold and preheated ovens, those started in preheated ovens being more
tender. The correlation coefficient between the two methods of testing ten-
derness was —.4014, which was significant. This indicates that in general
there was agreement in the two methods of testing tenderness.
The volumes of cakes varied in the different ranges, the results being
significant, i.e., cakes of larger volume were obtained in some ranges than
in others. The volumes of cakes baked in preheated ovens were greatest,
and the differences were significant.
Burke and Niles made angel food cake on the same day of the week
throughout the year, from eggs of the same age, produced by the same
flock on controlled feed for the duration of the experiment. The quality
of the cakes, at first fairly good, decreased to a low in November. After
a slight rise in December there was again a decline in January. A notice-
able increase in quality occurred in February and March. They state that
the egg-white foams during the "low" and ''high" periods seemed to differ
in the time required to beat to the stiff stage. During the "low" period the
whites seemed much stiffer and less tender than those in the "high" when
beaten for the same length of time. They state that perhaps, if the amount
of beating were standardized according to some factor other than time for
beating, excellent cakes could be made during the "low" months as well as
the "high."
One cake each week was baked at 350°F. for 45 minutes, and three
cakes at 325 °F. for 1 hour. Consistently throughout the year the moisture
loss was less and the volume usually noticeably larger for the cakes baked
at the higher temperature. The average moisture loss for the year was 11.2
and 9.6 per cent, and the average volume 7.79 and 7.85 cm., respectively,
for cakes baked at 325° and 350°F.
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Tenderness was tested in two ways, one subjective and one objective
test. The analysis of scores for tenderness indicated that the cakes baked
in some ranges were more tender than cakes baked in other ranges. The
statistical analysis showed that these results were significant. The judges,
as indicated by scores, considered there were still greater differences in
tenderness of cakes baked from a cold and from preheated starts, than for
cakes baked in different ranges. These results were highly significant, the
cakes started in preheated ovens being tenderer than those baked from a
cold start. The analysis of data obtained by tensile strength measurements
also indicated significant differences in tenderness of cakes baked in dif-
REVIEW OF LITERATURE ON ANGEL CAKE 359
ferent ranges and highly significant differences between cakes started in
cold and preheated ovens, those started in preheated ovens being more
tender. The correlation coefficient between the two methods of testing ten-
derness was —.4014, which was significant. This indicates that in general
there was agreement in the two methods of testing tenderness.
The volumes of cakes varied in the different ranges, the results being
significant, i.e., cakes of larger volume were obtained in some ranges than
in others. The volumes of cakes baked in preheated ovens were greatest,
and the differences were significant.
Burke and Niles made angel food cake on the same day of the week
throughout the year, from eggs of the same age, produced by the same
flock on controlled feed for the duration of the experiment. The quality
of the cakes, at first fairly good, decreased to a low in November. After
a slight rise in December there was again a decline in January. A notice-
able increase in quality occurred in February and March. They state that
the egg-white foams during the "low" and ''high" periods seemed to differ
in the time required to beat to the stiff stage. During the "low" period the
whites seemed much stiffer and less tender than those in the "high" when
beaten for the same length of time. They state that perhaps, if the amount
of beating were standardized according to some factor other than time for
beating, excellent cakes could be made during the "low" months as well as
the "high."
One cake each week was baked at 350°F. for 45 minutes, and three
cakes at 325 °F. for 1 hour. Consistently throughout the year the moisture
loss was less and the volume usually noticeably larger for the cakes baked
at the higher temperature. The average moisture loss for the year was 11.2
and 9.6 per cent, and the average volume 7.79 and 7.85 cm., respectively,
for cakes baked at 325° and 350°F.