Lecture 17 Flashcards
What are the characteristics of shortened cakes?
High sugar level Contains fat Leavening primarily form chemical agents Called butter cakes (bday, wedding, cupcake) Bakers formula
What is the bakers formula?
Used for shortened cakes
Flour is 100% by wt
-% of ingredients= ingredient wt/flour wt x100
What are the characteristics of the pound cake?
Traditional one pound of each butter, sugar, flour, eggs
Leavened with air and steam
Modern versions the amounts can differ
Smalll fine evenly distributed air cells wth a tender compact crumb and thin crust
Sweet with pleasant aroma and butter flavour
Provide the bases for all standard shortened cakes
What gets the air in shortened cakes?
Creaming of egg and sugar
What are the charactereistics of standard shortened cake?
3cup cake flour, 1 1/2 cup sugar, 1 cup milk 1/2 cup fat 2 eggs 1tsp salt 3 tsp baking powder 1tsp flavouring
1:1 egg:fat for a tender crumb
In standard shortened cakes what happens when you have too little or too much liquid?
Little: dry crumb
MuchL weak crumb structure and low volume
What are tougheners?
flour and egg protein balance tenderizing effects of fat and sugar
- tenderize, moisteners driers
- apart of cake structure
What are the characteristics cteristics high ratio shortened cakes?
Contain emulsifiers
-blend emulsified shortening with dry and then add liquid
Firmness increased shellfire
Sugar: flour 1:1, egg wt exceeds shortening, wt of liquids more than sugar
Clorinated flour provides greater structural stability
High volume, fine smooth moist crumb
Typically used in commercial bakeries
What do emulsifiers do in high ratio shortened cakes?
Allows for more water/liquid to be incorporated in the cake batter resulting in a more even dispersion of fat and air
Typically what kind of batter do high ratio shortened cakes have?
Thin with higher sugar content
How do you balance moistening effects of liquid?
With drying effects of flour/cocoa
What kind of emulsion is cake batter?
Oil in water
-the incorporation of air makes it a foam
What does baking of shortened cakes turn into?
Baking converts it into a semisolid substance due to starch gelatinization protein coagulation, CO2 gas production and air incorporation
-stabilized into and airy soft tender soil product
What is the function of flour in shortened cakes?
Contributes to structure
Makes it Drier and tougher
Absorbs water and increases viscosity
Starch and network traps air and gasses
During baking what happens to the starch from the flour?
During baking starch gelatinizes around the air cells= firmness
What contributes the most to cell wall structure?
Gluten proteins
What does the crumb depend on?
How many air cells are entrapped and expanded before rupturing
What happens when you have too much or too little flour?
Little: Weak structure, coarse texture, may collapse
Much: compact, dry, tunnels (can also be formed if over mixed, too hot, small pan
What is special about cake flour?
Treated with chlorine bleach lowers pH and modifies starch for improved baking quality (8% protein vs 11% all purpose) required for high ratio cakes due to high water content
What kind of cake does all purpose flour produce?
Lower volume
Coarser crumb
What is the purpose of sugar?
Tenderizer
-attrachts and holds water inhibiting gluten development
Colour and volume-caramelization
Volume
How does sugar increase volume?
Air trapped during creaming
Increases starch gelatinization temperature and egg coagulation- more time to increase volume before batter sets
Reduction of cohesive forces (resistance to moving of cake batter during baking)
What does too much sugar lead too?
Collapse Coarse texture Thick cell walls Gummy Rough crust
What dopes hygroscope do interns of sugar function?
Aids in moisture retention prolonging freshness and shelf life