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Cakes
Richest and sweetest of all baked products Created from liquid batters with high fat and sugar content Requires as much precision as producing breads
A. Tougheners
flours, milk, and eggs contain protein
they shorten the gluten strands making cake tender and soft improve the cakes keeping quality
C. Moisteners liquids like water, milk, juice, and eggs necessary for gluten formation and starch gelatinization improves keeping qualities
F. Flavorings extracts ,cocoa, chocolate, spices, and butter provide cakes with desired flavors acidic flavorings(sour cream, chocolate,fruit) provide acid necessary to activate soda