THESIS
THESIS
THESIS
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6.1.3 Cake Manipulation<br />
A variety of mixing methods are used to combine shortened cake<br />
ingredients. The four most common methods used are: (1) conventional method, (2)<br />
conventional sponge method, (3) creaming method and (4) quick-mix method<br />
(Bennion, 1995). As cake ingredients improve, differences among mixing methods<br />
are not very great. Instead, changes in cake quality occur by the amount of<br />
manipulation that is applied. Under-manipulation of a cake batter may yield a cake of<br />
good volume, but the texture is coarse and the cell walls are thick (Bennion, 1995b).<br />
Optimal amount of manipulation results in a cake of optimum volume, uniform<br />
texture, small cells, and thin cell walls (Bennion, 1995b). Over-manipulation of a cake<br />
batter may produce a fine texture, but tunnels are likely to be formed, and produce a<br />
compact cake of low volume (Bennion, 1995b). Even though sugar and fat in cake<br />
formulas retard gluten development, excessive over-manipulation may still toughen<br />
cakes<br />
Many different types of cake products are made with batters that<br />
have been whipped to incorporate air including sponge, roll and butter cakes (Nielsen,<br />
2002). These items are offer produced on a large scale basis with continuous mixing,<br />
baking, and procession lines. In fact, several important steps go into the commercial<br />
preparation of baked goods. The first step involves the combination or pre-mixing of<br />
ingredients. Next, the batter is stabilized in a feed tank. After this step, the air is<br />
incorporated into the batter at a controlled rate. Next, the batter is deposited into<br />
containers, baked, cooled and packaged.<br />
6.2 Glycemic index (GI) and glycemic load (GL) in cake products<br />
Many carbohydrate-rich foods have high glycemic indexes (GI.) and<br />
certainly are not good in any substantial quantity for people with diabetes. Other<br />
carbohydrates break down more slowly, releasing glucose gradually into our blood<br />
streams and are said to have lower glycemic indexes. The really shocking results of<br />
GI studies are in which foods produce the highest glycemic response. They include<br />
many of the starchy foods we eat a lot of, including most bread, most breakfast<br />
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