THESIS
THESIS
THESIS
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have different properties, which are applicable to different types of cake products.<br />
However, most flours do contain wheat, which contain varying proportions of<br />
glutenin and gliadin proteins. Cake flour, chlorinated soft wheat flour, is used in cakes.<br />
Chlorinated cake flour improves the performance in high-ratio cakes (Bennion,<br />
1995g). Chlorine breaks inter- and intramolecular hydrogen bonds and some peptide<br />
bonds in flour proteins, resulting in increased dispersibility. The percent of protein in<br />
flour determines gluten strength in baked products. Gluten proteins found in wheat<br />
flours give structure to baked goods. Soft wheat flours contain less than 10% protein,<br />
while hard wheat flours have more than 10% protein. Cake flour usually has about<br />
7.5% protein, whereas all-purpose flour has about 10.5% protein (Patil, 1991). Soft<br />
wheat flours are preferred in soft baked goods, such as cakes because soft baked<br />
goods require a small amount of gluten formation. All-purpose flour, however, can be<br />
substituted in cakes using one cup minus two tablespoons of all-purpose flour to<br />
replace one cup of cake flour. Since little gluten is developed in cakes, the<br />
gelatinization of starch is more important to a cake’s structure (Bennion, 1995b).<br />
Flour contributes structure to cakes. If too little flour is used, the cake structure is<br />
weak and may fall, and the texture is coarse (Bennion, 1995b). If too much flour is<br />
used, a compact, dry cake is produced.<br />
2) Eggs<br />
In cake batters, eggs could account for as much as 70% of the<br />
cost of the ingredients in the batter (Goldstein, 2001). In baked goods, eggs impart<br />
binding, shortening, leavening capabilities as well as aid in coloring and browning<br />
during the baking process. Milk is also an integral part of a cake batter. Because it<br />
contains protein, sugar, and butterfat, it adds color, nutritional value, and moistness to<br />
the product (Goldstein, 2001).<br />
3) Sweetener<br />
Sugar adds sweetness to cakes. But more importantly, it affects<br />
texture, volume, moisture retention and color. Cake tenderness is increased because<br />
sugar delays the gelatinization of the starch and interferes with gluten development.<br />
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