CAKE TECHNOLOGY:

• Rich in sugars and fats

High ratio cakes

Mono Calcium Phosphate

Act as raising agents where rapid reaction with sodium bicarbonate is required.
Unlike the dicalcium salt, the reaction commences as soon as phosphate is added to the cake batter.
Mixture with higher phophates have been developd
 Ingredients List in
decreasing order:
Fat ,sugar, refined flour same ratio

eggs

Water

Baking powder

salt
Phases:

• Egg
• Sugar
Continuous Phase • Water
• Fat

• Flour
• Air bubbles
Discontinous phase
 • Energy, sweetness,
• Facilitates air incorporation
• Provide tenderness by
retarding and restricting the
formation of gluten
Sugar • Increasing the temperature of
egg protein denaturation
• increasing the temperature of
starch gelatinization
• Provide bulk and volume.
Continued…
1. In high ratio cake formulation sugar results in good air incorporation leading to a more
viscous and stable form
2.
Sugar affect the physical structure of cake by regulating starch gelatinisaton.
3.
Delay in starch gelatinization during baking allows air bubbles to expand properly due to
vapor before the cake sets.
4.
At the concentration used in cakes (55-60%) , sugars delays the gelatinsation of starch from
57C to 92C which allows the formation of desired cake structure.
5.
Sugars ability to limit the water available to the starch is thought to delay gelatinsation.
Two Mechanism of delay in starch
gelatinisation

1. Lowering the water activity of the solution.

2. Interchanging with starch chains to stabilize the amorphous region of the
granule
3. Amorphous region is basically comprised of amylose groups present in
starch which constitutes of 30% in starch rest 70% is Amylopectin which
gives crystalline phase.
4. 20% sugar has no effect on shear Modulus
5. 30-40% of sugar in the formula reduces the Shear Modulus appreciabiliy.
Shear Modulus :
The shear modulus is defined as the ratio of shear stress to shear strain.
Used to measure the deformation of a solid from applying a force parallel to one
surface of a solid , while an opposing force acts on its opposite surface and holds the
solids in place.
The equation for the shear modulus is:
G = τxy / γxy = F/A / Δx/l = Fl / AΔx
Where:
G is the shear modulus or modulus of rigidity
τxy is the shear stress
γxy is the shear strain
A is the area over which the force acts
Δx is the transverse displacement
l is the initial length
Shear strain is Δx/l = tan θ or sometimes = θ, where θ is the angle formed by the
deformation produced by the applied force.
Significance of determining Shear Modulus

1. A large shear modulus value indicates a solid is highly rigid. In other words, a large force is
required to produce deformation.
2. A small shear modulus value indicates a solid is soft or flexible. Little force is needed to
deform it.
3. One definition of a fluid is a substance with a shear modulus of zero. Any force deforms its
surface.
Salt:
 Dosage:1to 2.5%
 Flavor ad taste not necessariliy of its own but,
 Bring out or enhance the flavor of other ingredients used in the batter /dough.
 Adjustment of sweetness
 Lower the caramellisation temperature of batter
 Aids in obtaining crust color
 Cake Flour:
Flour in cakes should allow aerated structure to be retained after the cake has been built up,

The stability of the final cakes largely depend upon the presence of uniformly swollen starch granules hence the granules should be undamaged
during milling,

Free from adherent protein

Un-attacked by amylolytic enzymes

These characteristics are obtained from a soft, low –protein wheat of low alpha amylase activity

Finer particle size is more important than low protein content or cake quality giving finer more even crumb than that given by coarser flour

If the flour is untreated :

Protein: 8.5-9.5%

Size: minimum of particle exceeding 90micrometer

Fruit cakes: strong flour , protein 12%, 20-25FU starch damage, 0.18% chlorine.
 DAMAGED STARCH
1. PRODUCED DURING ROLLER MILLING
2. IT REFERS TO THE CHANGE RESULTING TO INDIVIDUAL STARCH GRANULES THROUGH
APPLICATION OF HIGH SHEAR AND PRESSURE

3. ONE EFFECT OF STARCH DAMAGE IS TO INCREASE WATER ABSORBING CAPACITY, AN

IMPORTANT PROPERTY IN MAKING DOUGHS OR PASTES.
1. FOR SOME PURPOSES (E.G. BREADMAKING) A RELATIVELY HIGH LEVEL IS DESIRABLE AS THIS CAN
PROLONG THE STORAGE LIFE OF BREAD.

2. FOR BISCUITS (COOKIES) A HIGH LEVEL IS UNDESIRABLE AS IT INCREASES THE TENDENCY OF

THE DIE-CUT DOUGH PIECE TO SPREAD, PRODUCES A HARDER BITE AND REQUIRES MORE
ENERGY FOR THE WATER TO BE EVAPORATED OFF DURING BAKING.
 HIGH-RATIO FLOUR :
1. that cake flour which had been bleached with chlorine gas to improve its colour permitted
production of cakes from formulae containing levels of sugar and liquid each of which is in
excess of flour weight.
2. Such flour for use in high sugar/flour ratio and high liquid/flour ratio formulae is known as ‘high-
ratio flour’.
3. It should also have fine, uniform granularity and low protein content. The chlorination treatment,
generally 0.1415% by weight, besides allowing addition of larger proportions of liquid and sugar,
reduces elasticity of the gluten and lowers the pH to 4.6- 5.1.
4. Heat treatment of the grain or of the semolina from which the flour is milled has been found to be
an effective substitute for the chlorine treatment of high-ratio cake flour and cake flours may be
similarly treated.
5. Typical characteristics of high-ratio flour milled in the U.K. would be 7.&8.4% protein, 20-25 FU
starch damage, granularity such that 70% of the particles were below 32 um in size and a
minimum of particles exceeding 90 um in size.
6. High-ratio flour is particularly suitable for sponge-type goods.
 EGG

Egg Yolk Egg White Ovoalbumin Ovomucin Globulin

 1.Contributions of heat
denatured proteins

EGG structure 2.Steam for leavening

3. Moisture for starch

gelanitisation
 Support in holding large
quantities of flour and sugar

Helps in formation of stable foam

Egg White

Capable of holding other

ingredients until heat
coagulation can occur in the
oven and a stable protein
matrix develops.
 Lower surface tension

Globulins

Increase viscosity where air gets incorporated

 As foam develops bubbles become smaller

ovomucin

Surface become greatly enlarged, ovomucin

undergo surface denaturation to form a solid
foam and the volume of foam increases
 Readily heat coagulable

Ovoalbumin

sets up in heat and support many times its

weight of flour and sugar
Continued…

1. Contribute liquid to a product and thus act as a toughener.

2. It is toughener partially due to its contribution to gelatinization of starch and for development
of gluten
3. The egg white portion appears to be particularly effective as a toughener
 Incorporation of air

Emulsifying agent Contribute to desirable

golden color that gives
rich appearance and
flavor

Inhibit starch
gelatinisation

Egg yolk
Through emulsification
of fat and air, foaming
Leavening action action, and
contribution of water to
steam

tenderiser Due to its fat content

Non fat dry milk:
Structure forming

Contributes in
crust browning
because of its
protein and
sugar content

Contains lactose
sugar that
regulates crust
color.
 WATER
Dissolves sugar and non fat dry milk and other dry ingredients
Adds moisture to the finished cakes
Regulates consistency of batter
Develop protein in the flour to a very limited extent in order to retain gas produced by
baking powder
Leavening Agents
 Mechanical
Agent

Water Leavening Biological

Vapour agent Agent

Chemical
Agent
Continued…

• Air is incorporated by beating, creaming ,whisking

by hand or machine the fat, sugar and eggs .
• E.gs Cakes, Sponge goods, and meringues

Mechanical Leavening:
 • Involvement of micro-
organisms
• Conversion of sugar into
carbon-di-oxide and alcohol
Biological Agent • e.g. Sacchromyces
cerevisiae used in breads
 • Involvement of chemicals
Chemical • e.g. ammonium bicarbonate,
leavening baking soda(sodium
bicarbonate),baking powder
Types of Chemical Leaveners:
FAST ACTING
systems such as sodium
bicarbonate-monocalcium
phosphate monohydrate
react quickly during
mixing, hydration and floor
time standing as well.
SLOW ACTING
typically use a combination of
sodium bicarbonate and
sodium pyrophosphate where
gas evolution is triggered by
high baking temperatures.
DOUBLE ACTING:
consist of a mixture of sodium aluminium
sulfate (SAS) and monocalcium
phosphate (MCP). Typical applications of
double-acting leavening include
products that are baked at home such as
biscuits, pancakes and waffles. In
addition to their effect on gas expansion
and subsequent volume building,
chemical leavening affects cake’s pH,
crumb texture and color.
Baking Soda(sodium bicarbonate)

Used in recipes that contains an acidic ingredients e.g vinegar, buttermilk, honey or fruits.

Liberates carbon-di-oxide when heated or when mixed with an acid, either hot or cool.

Leaves residues of alkaline sodium carbonate.

2Nahco3 + heat gives Na2co3+C02+h20.
FSSAI-Baking Powder
Means a combination capable, under conditions of baking , of yielding carbon dioxide and consists of
sodium bicarbonate and acid-reacting material , starch or other neutral materials.
The acid-reacting material of baking powder shall be-
a. Tartaric acid or its salt, or both
b. Acids salt of phosphoric acid,or
c. Acids compounds of aluminium,or
d. Any combination of the foregoing.

e. When tested , baking powder shall yield not less than 10% of its weight of carbon dioxide
Ammonium bicarbonate:
1. Ammonium bicarbonate is commonly known as ‘’vol’’ derived from volatile salt because of its
complete dissociation into carbo-di-oxide, ammonia gas and water.
2. It is important that all the ammonia is driven off during baking or unpleasant taste are encountered.
3. Ammonium bicarbonate leaves no residue when it decomposes by heat .
4. No effect on ph of the product
5. Hence product leaving oven with more than 5% moisture , the ammonia gas will dissolve in water and
impart an ammonical flavor to the product.

NH4HCO3 NH3+CO2+H2O
Role of
Used as raising agents when rapid reaction with sodium bicarbonate is required
Unlike dicalcium salts reaction commences as soon as phosphate is added to the cake batter
Source of calcium to improve the structure obtained from low gluten flours, to increase the rate of gelling
of some milk based desserts