Crumb firmness was evaluated by AACC method 74-09.01 (AACC, 2010), using a TA-XT2i texture analyzer (Texture Technol- ogies; Godalming/Surrey, UK) with 25 kg capacity, SMS P/36R mm aluminum cylindrical probe and stand HDP/90, with the following parameters: pre-test speed of 1.0 mm/s, test speed of 1.0 mm/s, post-test speed of 10.0 mm/s and 2.5 mm of distance. For the test, 10 mm-thick slices from cakes were sliced transversely using a
FP353 slicer (G. Paniz, Caxias do Sul, Brazil).