| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2098845 | Trends in Food Science & Technology | 2013 | 10 Pages |
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.
► The functionality of their main ingredients (wheat flour, sugar, egg and fat or oil) differs between cake types. ► During baking, the cake structure sets as a result of starch gelatinisation and egg protein coagulation. ► Whether egg and gluten proteins form a mixed protein network is unclear. ► Sugar controls oven rise, structure fixation and collapse. ► Fat enhances aeration for leavening and improves tenderness and mouthfeel.
