ABSTRACT
Cakes are defined as aerated, chemically leavened bakery products. Essentially, there are two types of cakes. Sponge cakes are very airy batters that turn into cakes with a rather open structure. Layer cakes, on the other hand, contain a solid fat, which results in an aerated batter with distinct flow properties, and a cake that has a fine grain and relatively small air cells when creamed with sugar (McWilliams
8.1 Introduction .................................................................................................. 175 8.2 Functions of Raw Materials .......................................................................... 176
8.2.1 Functions of Flour............................................................................. 176 8.2.2 Functions of Sugar ............................................................................ 177 8.2.3 Functions of Fat ................................................................................ 178 8.2.4 Functions of Egg ............................................................................... 178 8.2.5 Functions of Water............................................................................ 179 8.2.6 Functions of Baking Powder ............................................................. 179 8.2.7 Recent Studies on the Effects of Ingredients on Quality ................. 180
8.3 Technology of Confectionary Baking .......................................................... 183 8.3.1 Conventional Baking Technologies .................................................. 183 8.3.2 Alternative Baking Technologies ..................................................... 184
8.3.2.1 Jet Impingement Baking Technology ................................ 184 8.3.2.2 Microwave Baking Technology ......................................... 184 8.3.2.3 Hybrid Baking Technology ................................................ 185
8.4 Heat and Mass Transfer during Baking ........................................................ 186 8.4.1 Heat Transfer during Baking ............................................................ 186 8.4.2 Mass Transfer during Baking ........................................................... 188 8.4.3 Thermophysical Properties of Cakes, Cookies, and Biscuits ........... 189
8.4.3.1 Thermal Conductivity ........................................................ 189 8.4.3.2 Specific Heat Capacity ....................................................... 189 8.4.3.3 Thermal Diffusivity ........................................................... 190 8.4.3.4 Moisture Diffusivity .......................................................... 190 8.4.3.5 Density/Specific Volume .................................................... 190
8.4.4 Modeling of Heat and Mass Transfer during Baking ....................... 191 8.5 Influence of Processing on Bakery Product Quality .................................... 192 References .............................................................................................................. 195
1989). There are three steps on which the production of layer and sponge cakes is based. The first step is the aeration of a liquid batter to form foam. The second step is the expansion of air bubbles within the foam during baking. The last step is the transformation of the foam to a sponge structure, caused by a large increase in viscosity, as the starch granules gelatinize and swell (Guy and Sahi 2006).
