Author:

Keywords:

Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, DIFFERENTIAL SCANNING CALORIMETRY, WHEAT-STARCH GELATINIZATION, EGG-WHITE, PROTEIN FUNCTIONALITY, SUGAR SOLUTIONS, WATER-SYSTEMS, POUND CAKE, SUCROSE, BAKING, FLOUR, 0908 Food Sciences, Food Science, 3006 Food sciences, 4004 Chemical engineering

Abstract:

The functionality of their main ingredients (wheat flour, sugar, egg and fat or oil) differs between cake types. The processes during cake making are not fully understood. During baking, the cake structure sets as a result of starch gelatinisation and egg protein coagulation. Whether egg white and egg yolk proteins on the one hand and the same proteins and wheat gluten proteins on the other form (a) mixed protein network(s) is unclear. Sugar controls oven rise, structure fixation and collapse. Fat enhances aeration for leavening and improves tenderness and mouthfeel. We here discuss the basics of ingredient functionality during batter type cake making.