Cereal Chem 61:292 - 294.  |  VIEW ARTICLE
Cross-Classification Technique Applied to the Evaluation of Cake Surface Characteristics.

J. E. Evans, J. Gordon, and E. A. Davis. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

A cross-classification method was applied to the evaluation of top crust surface characteristics of cakes baked with various combinations of microwave and convection heating. The effects of order of application of heating mode and the time during baking at which the heating mode was changed were demonstrated. The cross-classification technique was sensitive in discerning differences in data of this type and should be useful and applicable in similar studies in which characteristics can be described by categories without assignment of scores to the categories.