HTM 2700 Study Guide - Final Guide: Apple Sauce, Glutenin, Buttermilk

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Unshortened cakes: no fat (sponge cake and angel food) A basic cake contains: flour, sugar, eggs, fat, baking powder, salt, and flavouring. A proper balance between the tenderizing effects of sugar and fat and the firming or structural effects of flour and egg is particularly important in shortened cake. The crumb texture of a baked product is determined by: The number, size and distribution of air cells and. Many + small air cells +evenly distributed in the cake batter--->soft, velvety crumb. Conventional cake baking ingredients: creaming of fat helps the incorporation of air cells. *wide plastic fat range can entrap more air cells. Retain air by size and number. *hydrogenated fat contains emulsifier mono- and diglycerides which help in retaining air by decreasing the size and increasing the number of air cells in the batter. Emulsifier from fat and from egg yolk (lecithin) also aid in distributing the ingredients evenly throughout the batter.

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