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• list the various systems in a cake batter.
• describe the one-bowl method of mixing a cake
• describe the conventional method of mixing a cake
• analyze, evaluate, and explain the relationship between cake formulation, preparation procedures, and baking of batter upon the final product.
• discuss what happens during heating of a typical shortened cake batter.

The component ingredients themselves likely contribute to each of these dispersion systems.

Solution Certainly, the sugar, salts and chemical leavenings are the ingredients most likely in solution if adequate liquid is available. In order for the production of carbon dioxide from the chemical leavener. Solution of sugar will enhance its functionality with starch gelatinization, protein denaturation, and the Maillard reaction.
Emulsion and foam.

In a conventionally made shortened cake, the shortening exists both as a fat and a foam. The amount of emulsifier with the fat, the method of mixing both impact emulsion and foam formation. Additionally, the proportion of ingredients makes a difference.

The one-bowl method of mixing is essentially a muffin method of mixing. The milk, oil, and egg are mixed together. The dry ingredients are mixed and then these two are mixed. Cakes made by the muffin method of mixing generally have a coarser texture. Additionally, they generally have a shorter shelf life, otherwise stale quicker.

The conventional method of mixing involves a creaming of the fat, incorporation of sugar and creaming, adding of eggs and creaming. It is at this point that the air cells are formed. After creaming, the dry and liquid ingredients are added alternately, mixing after each addition.

The type and proportion of ingredients, the method of mixing and the method of baking are a few factors which effect the characteristics of shortened of shortened cakes. Flour with smaller particles as well as that with less protein will influence the cake quality. Bleaching of flour decreases pH and changes the rheological properties of a flour. It has been reported that unchlorinated cake (unbleached) flours produce a product with sunken contours, soggy interiors or a layering effect, a decreased volume and an increased thickness of the cell walls.

During the heating of the batter several basic phenomena occur. The leavening action of both carbon dioxide and steam, gelatinization of the starch granule and coagulation or denaturation of the egg and flour proteins are three primary phenomenon. The fat melts and moves along the convection currents which arise due to the heat action. As the fat melts, it releases the air it trapped during mixing to the flour-water medium. Enlargement of these air spaces occur in the batter during the latter part of baking. The gas is given off by this batter system as it is heated along with some expansion of the batter. The gas cells are surrounded by a thin layer of batter which expand with the cells when they are heated. Expansion of the cells increases the pressure within them and also increases the movement of the batter. These bubbles rupture when a maximum pressure inside is reached and the film surrounding the cell resists further expansion. The coagulation of the egg and flour protein and gelatinization of starch causes the resistance to expansion of the cells. at this point the batter becomes set.

GLOSSARY

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POUND CAKE has no added leavening agent except for the air incorporated in the creaming of the fat and sugar and in the beaten eggs.