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Technological Aspects of Cake Processing

Definition
Confectionary product- high sugar and light porous structure Gelatinization of starch and get formation. Air incorporation through foaming. Three basic category
Multistage mixing Single stage mixing Mechanical mixing

Ingredients
Toughners- flour, milk solids, egg white and other binding agents Tenderizers- Sugar, shortenings, egg yolk, chocolate Moisteners- milk, water, eggs and syrups Driers- flour, milk solids, and starch Flavouring compounds- Natural flavours, cocoa, butter, eggs, sugar.

Flour
Soft wheat flour- less protein, low gluten. Less damaged starch High sugar ratio cake- high protein content. Blending is done. Chlorine gas treatment- mellowing of starch, modify it, more swelling, more viscous batter.

Sugar
Sugar or syrups may be used. Fine, superfine, regular, coarse and powdered sugar. Confectionary sugar or brown sugar Corn syrup, lactose, or malt syrup may also be used.

Role of sugar
Gives desired flavour to the product. Assists in creaming and whipping process Moisture retention, freshness Provide the colour to the product Provide good grain and texture to the product Source of energy

Shortening
Standard fats or oils, milk fat based products and other shortenings Impart richness, shortness and tenderness to the product Improve the palatability of the product Contributes towards flavour if milk fat is used. Promote a desirable grain and texture Act as emulsifiers for the holding of liquids.

Milk and milk ingredients


Milk and milk ingredients are used in formulations in various forms. Basically they provide protein and milk sugar. It help in providing texture and foam formation. Improve nutritive value Improve sensory profile of the product.

Egg
Very important and costly ingredient. Egg yolk and egg white are main component. Leavening- help in foam formation, improve creaming, no. of cells formed and act as coating material Colour rich yellow colour Richness- provide additional fat, tastes sweeter, as shortening Increase NV retard staling.

Baking Powder
For leavening purpose- water/ethanol vapour, carbon dioxide, ammonia and air. Ammonium bicarbonate Potassium bicarbonate Baking soda- low cost, nontoxic, easier handling, relatively tasteless end product. Sodium carbonate

Composition of baking powder


Sodium and ammonium bicarbonate and acid phosphates and filler.

Formulation
Trial and error method Product diversification, cost reduction, and improve in the quality of the product. For sponge cake Equal weight of sugar and flour Weight of shortening should be equal to the weight of eggs Combined weight of milk and egg should be equal to weight of sugar or flour

High ratio cake


Weight of sugar should equal or exceed to the weight of flour Weight of egg should exceeds to the weight of fat or shortening Weight of liquids should equal or exceeds to the weight of sugar.

Mixing Process
Creaming process Single stage mixing Mechanical mixing

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