THESIS

Sugar increases cake volume by decreasing the cohesive forces (resistance to the
movement of cake batter during baking) and allowing the batter to move more freely
(Bennion, 1995b). Sugar also increases moisture retention and keeping quality of
cakes by absorbing water. Finally, sugar adds color through Maillard browning.
Alternative sweeteners such as high-fructose corn syrup can replace sugar in cakes.
High-fructose corn syrups can reduce caloric content in cakes, and increase moisture
retention and color because they are sweeter, more hygroscopic and are reducing
sugars. Excessive amounts of sugar produce a coarse, thick-celled, gummy cake with
a rough, sugary, and overly brown crust (Bennion, 1995b).
4) Fat or butter
The purpose of the fat or butter in the cake is to provide
tenderness, flavor and odor to the product. Also the major point of the differentiation
of the type of fat used is whether it is a solid or liquid at room temperature. During the
mixing process, air is incorporated into the fat at a stage called creaming. This creates
pocket where both air and moisture occur, thus creating texture that is light and airy.
This stag, where gas bubbles are incorporated into the mixture, is directly linked to
the final texture and volume of the cake which is related to the final quality of the
cake product (Sahi and Alava, 2003).
5) Leavening agents
Leavening agents provide both volume and structure to the
finished product. These agents help to aerate the mixture through the release of air,
steam, and/ or carbon dioxide during the process (Goldstein, 2001). During the
whipping process, air is incorporated into the batter. When the acids and base of
leavening agents react with the moisture and heat during the baking process, small
bubbles are formed in the product, which results in a honeycomb of small air spaces
(Goldstein, 2001).
60