These templates describes about cake chemistry when its is cooking and companies which are producing cake products

1. BASIC CHEMISTRY IN CAKE
D.SRENUJA
15FT1D7804

2. CAKE:
• Cake is a form of sweet dessert that is typically
baked.
• In its oldest forms, cakes were modifications of
breads.
• An item of soft sweet food made from a mixture
of flour , fats , eggs , sugar and other ingredients
baked and often decorated.
• Cake is often served as a celebratory dish on
ceremonial occasions, for example weddings,
anniversaries, birthdays, successful events ,etc..,.

3. History:
 The term "cake" has a long history. The word itself is of Viking origin, from
the Old Norse word "kaka".
 In ancient Rome, basic bread dough was sometimes enriched with butter,
eggs, and honey, which produced a sweet and cake-like baked good.
 People in England began to make cakes in 1700 -1800s time.
 Bread slowly evolved in to sweet deserts that we know called as a cake.
 The most obvious differences between a "cake" and "bread" were the
round, flat shape of the cakes, and the cooking method.
 This was achieved when bakers stop to use yeast and began to
use egg,baking soda/baking powder.

4. Types of cakes:
They are classified into two types . There are,
1.Shortened Cakes-They are made with ”Butter
cakes”.
Ex : Basic chocolate cake , white cake.,.
2.Unshortned Cake-They are made
with egg white also called
“Foam cakes”.
Ex : Chiffons cake , Angel cake , etc.,.

5. Chocolate cake Angel cake
Cheese cake
Moon cake Devils food cake Chiffon’s cake
Fruit cake Sponge cake Ice-Cream cake

6. Baking ingredients:
1.Flour
2.Fat
3.Sugar
4.Eggs
5.Baking powder
6.Milk
7.Flavourings

7. Steps to make a cake:
1.Sift all dry ingredients and preheat oven
2.Creaming
3.Beating
4.Mix all the ingredients
5.Moulding
6.Baking
7.Cool it for 10-15 min.

8. What are the chemical
changes occur during
processing of a cake???

9. 1.Sifting and pre-heating oven:
 Sifting all the dry ingredients they are flour , baking powder
, baking soda.
 Oven should be pre-heated.
2.Creaming:
 In the creaming, fat and sugar are mixed at low to medium
speeds until thoroughly blended and aerated until it gets
soft and fluffy.
 Large volumes of air are incorporated into the fat phase in
the form of small air cells in cake's batter and the sugar
crystals are encased in the shortening.
 Resulting in eventual cake tenderness.

10. 3.Beating:
 Take another bowl and continuous beating should done to
an egg vigorously traps bubbles of air in it , until the
mixture is fluffy and well aerated.
 This produces foam, this foam is called a colloidal
dispersion. It occurs because egg white is a viscous liquid.

11. 4.Mixing:
Mix the creaming mixture and egg beaten mixture
and add all dry ingredients in to one bowl.
Pour the mixture in moulds.
5.Baking(It should done at 180⁰C,30min):
As the batter starts heating from the sides and
bottom of the pan and in the center heats last.
The batter viscosity decreases initially upon heating
as the fat melts , proteins coagulates and starch
gelatinizes.
Carbon dioxide is generated by the baking powder
and gives holes in the cake .

12. Air bubbles, creamed in the fat are released ,as the fat
is melted at approximately 40⁰C.
Between 60⁰C and 70 C⁰ the starch granules absorb
water, increasing the batter viscosity.
Major swelling of the gelatinized starch granules makes
that the cake structure will not collapse.
Sugar and emulsifiers control the temperature at which
the starch gelatinizes.
As the batter temperature reaches about 80⁰C, the air
bubbles enlarge rapidly, causing the cake to rise.

13.  The cake normally sets into a solid system well below the
boiling point of water (100⁰C).
 The liberation of carbon dioxide, the expansion of air cells,
and the formation of steam all contribute to the leavening
effect.
 Emulsifiers like eggs improve the elasticity of the protein
film surrounding the gas bubbles , enabling them to
increase without rupturing.
 Moisture evaporates from the cake surface during baking,
keeping it cool 10-15 min.

14. Leavening effect-With Baking powder:
 Baking powder is essentially a mixture of NaHCO3 and a
weak solid acid or acid salt.
 When the mixture dissolves in water and the temperature
is raised, CO2 is released according to the equation:
NaHCO3 + H+→ Na3 + H2O + CO2
Before cooking After cooking

15. Maillard reactions:(Non-enzymatic browning)
 Reaction between the sugars and amino acids in
the presence of heat , which results brown colored
melonoids compounds.

16. Effect of raw materials:
1.Flour:
 It is a major ingredient ,all-purpose flour or cake flour(low
protein) may be used in cakes.
 Because cakes are much more delicate than breads.
 The helps in elasticity to batter and shape of the cake.
2.Sugar:
 It provides the sweet flavor and make the cake tender.
 The sugar crystals help to incorporate air when sugar is creamed
with fat and gives structure to the cake.
 It keeps the cake moist and also bonds with proteins to stop
gluten network.

17. 3.Fat:
 Fat makes the cake tender and soft , have a velvet-like
crumb..
 The hydrogenated shortening helps a cake to rise because it
can trap more air bubbles in the batter.
4.Eggs:
 Eggs provide some moisture and gives cake structure.
 Eggs binds together with their long chains of proteins.
 Proteins in the egg white are uncoiled by the heat of the
oven.

18. 5.Baking Powder:
 It gives airiness to the cake.
 Those little air bubbles of CO2 gets trapped in the cake and
make fluffy.
 The baking soda becomes sodium bi-carbonate , water and
carbon dioxide making the cakes holes in it.
6.Milk:
 The milk in a cake provides moisture and helps blend
ingredients.
7.Flavors:
 Some common flavorings are salt, vanilla, chocolate, spices,
lemon extract, almond extract, butter flavoring, and many
others.
 Although these flavorings are used only in small amounts, they
have a big impact on flavor.

19. Effects of process variables:
1.Flour(6-8% protein content):Just a little too much or too
little flour can make a big difference.
2.Sugar:Too little sugar can make a cake tough. Too much
sugar causes the surface to be rough and brown.
3.Egg:Too much egg white gives the chalky and dry ,too
much egg yolk gives wet to cake.
4.Baking Powder : Too much gives flop to the cake and
less amounts gives the brick.
5.Baking temperatures: It should be optimum otherwise
the cake becomes crust and un cook.

21. Thank You…