Hardness values of cake with different hydrocolloids at different frozen conditions were shown in Table 6. Hardness increased
whether hydrocolloids were present or not as frozen treatments continued and the thawing stepgave hardness an extraincrease. All three hydrocolloids decreased hardness of cakes at the same frozen condition. The hardening of baked products made from frozen dough and the retardation of hydrocolloids on hardness were also explained by previous researchers