Professional Documents
Culture Documents
Sweeteners Chapter 20
Types of Cakes
Classes of Cakes
Cakes
1
Examples of Types of Cakes
Shortened cake:
White (such as wedding cake),
yellow, chocolate, and spice cake
Unshortened cake:
Angel food cake
Sponge cakes
Chiffon cake:
Lemon chiffon cake
Mixing methods
Conventional
Conventional sponge
Pastry-
Pastry-blend
Single-
Single-stage(quick-
(quick-mix)
Muffin mix methods
Preparation of Cakes
Ingredients
Cakes have a higher Fat and sugar have the
proportion of sugar, opposite effect,
milk, and fat to flour softening the cake’
cake’s
than do breads, and the structure by providing
flour used is usually moisture and
cake flour. tenderness.
Both flour and eggs
contain the proteins
that contribute strength
and structure to cakes.
2
Shortened Cake Ingredients
Leavening Ingredient
Contributes volume
Baking powder
Sugar
Sweetness
Aids in creaming -- air incorporation
Texture & volume
Fat
Usually shortening
Egg
Emulsifies fat, contributes to the structure,
adds color, contributes nutritive value
Milk
Hydrates
Flour
Cake flour preferred
Starch gelatinizes to give structure
Proteins coagulate
3
Chiffon Cake
Preparation of Cakes
Preparation of Cakes
The timing of
pouring the cake
batter and getting it
into a properly
heated oven is
another important
factor in cake
quality.
4
Preparation of Cakes
Preparation of Cakes
Once the cake is done,
it should be removed
gently from the oven
and allowed to cool on
a rack for 5 or 10
minutes.
The rack allows even
air circulation under the
cake; this prevents
condensation and
sogginess.
5
Types of Cookies
Preparation of Cookies
Mixing Methods
The type of cookie to be prepared determines the
mixing method, but for most types the conventional
cake method is used.
Once the ingredients are chosen based on whether a
flat or puffy cookie is desired, they are usually just
barely mixed together until moistened.
Overmixing will cause the cookies to be hard and
tough due to the addition of too much air.
6
Preparation of cookies
Crispness
Chewiness
7
Soft cookies
SUGAR-
SUGAR- Increased sugar
LEAVENING - Increased soda
CREAMING - Increased creaming
TEMPERATURE - Decreased temp of
oven (cookie sets early in hot oven)
lower temp of oven gives more time for
cookie to spread
LIQUID-
LIQUID- Increased liquid
FLOUR - decreased flour (gluten
development)
PAN GREASE - Increased greasing
8
Natural Sweeteners
Natural Sweeteners
Corn syrup
Sucrose High fructose
Sorbitol
Glucose corn syrup
Maltitol
Fructose Honey
Mannitol
Lactose Molasses
Xylitol
Maltose Maple syrup
Invert sugar
Types of Sugars
Granulated Molasses
Powdered Maple syrup
Raw Corn syrup
Brown Honey
Sanding Fructose
High Fructose
Corn Syrup
Alternative Sweeteners
Alternative Sweeteners
Saccharin
Aspartame
Acesulfame -K
Sucralose
Neotame
Pending sweeteners
Cyclamates Alitame
Others
9
Functions of Sugar in Foods
Caramelization:
browning
Hygroscopic:
attracts moisture
Preservative
Texture
Fermentation
10
Sugar’s Function in Foods
Functions in Foods
Sweetness Solubility
Crystallization Hygroscopicity
Texture Fermentation
Preservation Browning
Maillard Caramelization
11