The effect of different batter mixing atmospheres on pound, cream, and sponge cake properties
Year: 2024
Type: article
Abstract: Cakes are produced in different ways, with pound, cream and sponge cake being examples. While cream and pound cake are made from emulsion-type batters, sponge cake stems from a foam-type batter rich in gas bubbles. For these different cake systems, the influence of mixing atmospheres, containing different levels of nitrogen (N 2 ) and carbon dioxide (CO 2 ), on batter and cake properties were investigated. Regular pound cake is not positively influenced by enriching the mixing atmosphere with CO 2 . However, using 50% N 2 –50% CO 2 mixing atmosphere elevates the quality of reduced sucrose pound cakes to be similar to that of regular pound cake. Using CO 2 in the mixing atmosphere of cream cake batter increases cake quality, with 50% of CO 2 in the mixing atmosphere providing optimal leavening during baking. CO 2 has a negative effect on sponge cake hardness and specific volume. The cohesiveness, springiness and resilience stayed similar or increased in all cake types when increasing the concentration of CO 2 in the mixing atmosphere.
Source: LWT
Institution: KU Leuven
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $2,570
OpenAlex ID: W4405185483