AACC InternationalAACC International

Cereal Chemistry Home
Cereal Chem 62:242-246   |  VIEW ARTICLE
Model Studies of Cake Baking. V. Cake Shrinkage and Shear Modulus of Cake Batter During Baking.

M. Mizukoshi. Copyright 1985 by the American Association of Cereal Chemists, Inc. 

A relationship between cake shrinkage and structural development of cake batter during baking was investigated. Sugar concentration markedly affected cake batter expansion, cake volume, and cake shrinkage. A shear modulus measurement of cake batter during model baking revealed that sugar retards structural development of batter. Cake shrinkage after baking decreased linearly with increasing shear modulus of degassed cake. Shear modulus of baked cake decreased with increasing amounts of air bubbles incorporated in the cake. An equation was developed to compare shear modulus and cake porosity.

© Copyright AACC International  | Contact Us - Report a Bad Link