Cakes baking tests

For each independent variable, form the average value at which it was run in the complex. Draw a line from the coordinates of the worst cake through the average point—called the centroid—and continue on that line a distance that is twice that between these two points. This point will be the next test point. First decide if it is feasible. If so, bake the cake and discover if it leads to a cake that is better than the worst cake from the last set of cakes. If it is not feasible or it is not better, then return half the distance toward the average values from the last... 

NEVER, EVER open the oven door during the first 15 minutes of baking. The cake may deflate if you do so. Its best to check your cakes and cupcakes through the window in the oven door, and to open the oven only to test them a few minutes before they re supposed to be done. 

Divide the batter evenly between the prepared pans, smoothing the tops with an offset spatula. Bake until the cakes are golden brown and a tester inserted in the center comes out clean, around 3 minutes. For cupcakes, test them after around 24 minutes. 

A limited number of sink effect studies have been conducted in full-sized environments. Tichenor et al. [20] showed the effect of sinks on indoor concentrations of total VOCs in a test house from the use of a wood stain. Sparks et al. [50] reported on test house studies of several indoor VOC sources (i.e., p-dichlorobenzene moth cakes, clothes dry-cleaned with perchloroethylene, and aerosol perchloroethylene spot remover) and they were compared with computer model simulations. These test house studies indicated that small-chamber-derived sink parameters and kj) may not be applicable to full-scale, complex environments. The re-emission rate (kj) appeared to be much slower in the test house. This result was also reported by other investigators in a later study [51]. New estimates of and were provided,including estimates of fca (or deposition velocity) based on the diffusivity of the VOC molecule [50]. In a test house study reported by Guo et al. [52], ethylbenzene vapor was injected at a constant rate for 72 h to load the sinks. Re-emissions from the sinks were determined over a 50-day period using a mass-balance approach. When compared with concentrations that would have occurred by simple dilution without sinks, the indoor concentrations of ethylbenzene were almost 300 times higher after 2 days and 7 times higher after 50 days. Studies of building bake-out have also included sink evaluations. Offermann et al. [53] reported that formaldehyde and VOC levels were reduced only temporarily by bake-out. They hypothesized that the sinks were depleted by the bake-out and then returned to equilibrium after the post-bake-out ventilation period. Finally, a test house study of latex paint emissions and sink effects again showed that... 

Small quantities of wheat are usually milled for test baking. Various flours are checked by different baking procedures according to end use. For hard wheal, test loaves are baked to determine the mixing time and tolerance of doughs, the degree to which the flour will absorb liquid, potential loaf volume, texture, crumb, color, and flavor. For soft wheat, similar determinations are made with test cakes, cookies, or crackers. 

Divide the batter among the prepared cake pans and smooth with a rubber spatula. Bake until golden and fragrant, 20 to 22 minutes, testing with a skewer at the 20-minute mark. You don t want the skewer totally dry—that means the cake is overcooked. As soon as you get a few moist crumbs stuck to the skewer but no wet batter, take the cake out of the oven. 

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