Özet:

In this study, the potential use of partial baking process was investigated in cake production. For this purpose, cake samples partially baked at different times (15, 20, 25 minutes) were stored at room temperature for 7, 14 and 21 days. After the second baking process, a ready-to-use final product was obtained and subjected to physical and microbiological analyses. In terms of microbial quality, partial baking time did not have a significant effect on analysis results, but an increase in intermediate storage time was effective in increasing TMAB and yeast-mold counts after 21 days. Partial baking method increased baking loss in cakes. While an increase in intermediate storage time did not significantly influence the specific volume values, an increase in partial cooking time was generally effective in increasing the specific volume values of cakes. While the hardness values of cake samples increased with intermediate storage time, in terms of hardness the closest values to control group were obtained in cake samples re-baked after part-baking for 20 and 25 minutes and storage for 7 days at room temperature. In general, partial baking method increased the chewiness and elasticity values of cakes while decreasing their cohesiveness value. It was concluded that partial baking method, particularly 20 minutes partial baking and intermediate storage time up to 14 days, can be used in the production of cakes in terms of fresh product consumption at any time.

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