Aspects of cakemaking

A compilation of research into the technical basis of cakemaking and the factors that affect cake quality

Cakes are an important category within the food market. Although the exact definition of cake varies in different parts of the world, the term cake essentially refers to products characterised by formulations based on wheat flour, sugar, whole eggs and milk or water, commonly with the addition of fat or oil. Varying the relative amounts of these ingredients, introducing other ingredients such as dried fruit or chocolate, and addressing issues such as reducing fat or sugar content can present significant technical challenges but also yield an expanding range of products.

This review aims to provide background information on various factors as they affect cake quality. It takes the form of a collection of articles and reports based on research carried out at the former Flour Milling & Baking Research Association (FMBRA), Chorleywood. In most cases, the contents remain as originally written, with only minor changes for consistency. However, while much of the work described was carried out between 1980 and 1990, the information remains relevant to cakemaking today and so is republished as a single document for convenience and accessibility to the reader.

Contents:

• Introduction to cakemaking
• The mixing of cake batters
• Fat reduction in cakes
• The practical implications of baking powder reaction rates
• Fruit moisture content in cake making
• Natural colours in cake production
• Producing frozen cake batters
• Cake baking conditions
• Heat-flux measurement and sponge cake baking
• Control of seepage from non-dairy confectionery fillings

Softcover - approx. 90 pages