Abstract: Sponge cake was seen as the research object in this study. On the basis of single factor experiments, the response surface method Box-Behnken center combination principle was used to optimized the processing technology of the sponge cake. Regression model was established to investigate the effect of baking time, baking temperature and steam on cake texture, color, sensory score and acrylamide content. The results showed that the process of sponge cake was optimized as follows: baking temperature of 167℃, baking time for 25min, steam period for 17%. The actual sensory score of sponge cake was 82, the brightness is 52.11, and the acrylamide content is 0.0302mg/kg with this condition.

Key words: Steam oven, Sponge cake, Response surface, Optimal technology