Sponge batter

In bulk fermentation and sponge batter processes the bonds are broken by the action of enzymes and flour improvers. In the Chorley-wood process the bonds are broken by intense mechanical input and the action of the improver. Similarly, in an ADD process the effect is... 

Method Bulk fermentation Sponge and batter Continuous mixer Chorleywood... 

Sponge Batter or Sponge Dough or Flour Brew... 

The sponge batter method is not much used in the UK, except in some Scottish plant bakeries. 

The fundamental difference between this process and bulk fermentation or sponge batter processes is that the dough development is achieved by a combination of high mechanical energy and chemical action. 

The Process. A reasonable process to make this product would be to mix a straight dough with 10% sugar, 1% salt, and 4% margarine (or butter) with 9% yeast. All of these percentages are based on the weight of the flour. A sponge batter method could also be used. 

The warmed sugar (32°C) would be whisked into a stiff batter with the egg, then the flour is blended in carefully. The batter can then be piped into tins and baked at 204°C. As this is a fat-less sponge care needs to be taken to keep all the equipment fat free lest the fat cause the foam to break. 

Repeat the exercise using the sponge batter method. Are the results the same ... 

In this variation the sample has no fat added while the control is the standard recipe. Either the bulk fermentation or the sponge batter method could be used for this test but the same method should be used as was used in variation 2. Similarly, the shelf life of the bread should be examined. 

The three dimensional form can be best visualised as a swiss roll, where jam represents the water and the sponge is the lipid layer with the polar head interacting with the water. These structures are important in the stabilisation of doughs and batters and in particular in promoting foam stabilisation at the air / water interface. 

Products Leavened with Air or Steam. A few baked products are leavened mainly with air or steam, and little, if any, baking powder. The success of such leavening is uncertain unless the batters or coughs are mixed and baked in ways which ensure the retention of the gases. Some longtime favorites of this type are angel food cake, chiffon cake, cream puffs, popovers, and sponge cake. 

Uses Emulsifier, stabilizer for sponge and cake batters... 

Chem. Descrip. Water sugar polyglycerol esters of fatty acids mono- and di-glyc-erides of fatty acids potassium sorbate Uses Emulsifier, stabilizer for sponge and cake batters Properties Unpigmented paste... 

Chem. Descrip. Sugar ester, monoglyceride, sorbitol, propylene glycol Uses Food emulsifier, batter aerating agent, and stabilizer for sponge and pound cake... 

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