Cake batter

Lecithin. Lecithin [8002-43-5] (qv) is a mixture of fat-like compounds that includes phosphatidyl choline, phosphatidyl ethanolamines, inositol phosphatides, and other compounds (37). Commercial lecithin was originally obtained from egg yolks, but is now extracted from soybean oil. Lecithin is used in many products, including margarine, chocolate, ice cream, cake batter, and bread. 

Cakes are normally shaped by making them in tins. As cake batters flow the use of a tin is more or less essential. 

Many other baked products, such as cakes, originate as both W/O emulsions and foams. Cake batter comprises a mostly W/O emulsion, with some O/W domains, that is also a foam containing small-sized air bubbles. Initially, the air bubbles are stabilized mostly by fat crystals. As the baking process gets underway the fat melts,... 

Using a rubber spatula, gently fold a third of the whites into the cake batter. Then, in two additions, fold in the remaining whites just until the streaks of white are incorporated. 

Using a ladle, fill each prepared eclair mold two-thirds full with cake batter. Bake for exactly 18 minutes. A cake tester should come out clean. 

Many problems associated with successfully identifying and simulating the flavors characteristic of conventionally baked foods have yet to be overcome in the development of new microwave products. This study addresses these problems by identifying compounds most important to the characteristic flavors of white cake batter, microwave and conventionally baked cake. Gas chromatography, mass spectrometry, and odor analysis by sniffing indicated that compounds such as diacetyl, C4-C10 aldehydes, C4-C10 alcohols, C8-C11 dienals, 3-octen-2-one, and 7-octen-4-ol were common to all three flavor systems. Conventional cake was found to contain higher levels of isopentenal and furfural than microwave cake. 

Figure 1. Total Ion Chromatogram Comparisons of White Cake Batter, Microwave, and Conventionally Baked Cake (0-32 min.)...

Comparison of flavor extracts from white cake batter, micro-wave, and conventionally baked cakes have provided insight as to the types of flavor compounds initially present before baking and as to the types of compounds which form (or do not form) during the baking process. Ultimately, this type of information will aid in the formulation of conventionally baked flavors to be added to microwave products. frJien used in conjunction with microwave accessories which promote crust formation, these flavors can benefit the food industry in the development of quality microwave baked products. 

Figure 21.20 Effect of increasing amounts of high-fructose syrups on the gelatinization temperature of starch in a cake batter.77...

Processed cheese, yogurt, cake batters, mashed potato, sausage meat, jam, high-fat content cream, synthetic cream... 

Figure 14.5. Fractional gas hold-up profile during the whipping of cream at atmospheric pressure and 380 rpm and cake batter at 3 bar, 5 rps. (From Massey et al. 2001 Jakubczyk and Niranjan 2006.)...

Massey, A.H., Khare, A.S., et al. (2001). Air inclusion into a model cake batter using a pressure whisk development of gas hold-up and bubble size distribution. J. Food Set 66(8), 1152-1157. 

Since steam is the driving force for expansion, as the products cool and steam condenses, an overpressure of up to one atmosphere is experienced by intact bubbles. It is not surprising that some collapse occurs. Rather, we need to explain why no collapse occurs under certain conditions. The process of bubble formation and stabilisation after the die is similar to the rise and collapse of cake batter during cooking and cooling, but at a much accelerated rate. We have shown previously, by gas per-... 

The high temperature inside an oven speeds up the chemical reactions that turn a liquid cake batter into a more solid, spongy cake. This works the other way, too. Lowering the temperature slows down most reactions. If you set the oven temperature too low, your cake will not bake properly. 

This chapter will be concerned almost exclusively with liquid 0/W emulsions, mainly because they are the most exhaustively studied and the principles for their behavior are the most thoroughly established, not neeessarily because they are the most important of the emulsions. For example, no description of emulsions in meat products or in bread mixes and cake batters is given, as these are less un-drstood from a fundamental point of view than are the more simple 0/W emulsions. What is attempted here is a description of the structures of emulsion droplets and how these af-feet the properties of the emulsion. 

Baking soda (sodium bicarbonate, NaHCOj) reacts with acids in foods to form carbonic acid (H2CO3), which in turn decomposes to water and carbon dioxide gas. In a cake batter, the C02 g) forms bubbles and causes the cake to rise. 

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