Table 2.
Generated batter and cake formulations from the central composite design of RSM/experimental design of BP and SAPP’s for batter and pound cake development.
| Formulation | Baking Powder (%) = X | SAPP 10 (%) = a | SAPP 40 (%) = b |
|---|---|---|---|
| [based on 100 g of WF proportion] | [based on the 58.1% of leavening acid component] | ||
| 1 | 4.52 | 50 | 50 |
| 2 | 4.00 | 85 | 15 |
| 3 | 4.00 | 15 | 85 |
| 4 | 2.75 | 0 | 100 |
| 5 | 2.75 | 100 | 0 |
| 6 | 2.75 | 50 | 50 |
| 7 | 2.75 | 50 | 50 |
| 8 | 1.50 | 85 | 15 |
| 9 | 1.50 | 15 | 85 |
| 10 | 0.98 | 50 | 50 |
The proportion of SAPP 40 is always the inverse of SAPP 10, but the sum of all SAPPs is equal to 100%.