How Much Influence Does The Choice Of Flour, Fat, Salt, And Sugar Have On The Cake?
Jun 19, 2020
1. The choice of flour and its function in cakes
(1) The choice of flour: The flour used for cakes is usually soft flour, which is low-gluten flour or special cake flour. Low-gluten flour is made from soft white wheat. Its protein content is low, generally 7-9%, and wet gluten is not less than 22%. The special cake flour is bleached with chlorine to enhance the acidity of the flour and make the protein soft and not tough. It has low gluten content and large water absorption. The cake made is soft and delicious, bulky, and high-component cakes are more suitable.
(2) The function of flour in cakes: In the making of cakes, the gluten of flour constitutes the organization and structure of the cake, and produces adhesiveness during the mixing process. Starch plays a filling role and is one of the main ingredients.
2. The choice of fat and its function in cake
(1) Choice of fat: Salad oil and butter are the most used in cake making. Butter has the characteristics of natural and pure milky aroma, good color and high nutritional value, which is of great help in improving the quality of cakes; while salad oil is colorless and tasteless, and does not affect the original flavor of the cake, so it is widely used. Too little fat will make the cake hard, on the contrary, too much fat will make the cake too soft and collapse.
(2) The function of fat in the cake: the fat can mix in a lot of air during the mixing process, which will help the batter to expand and increase the volume of the cake; make the gluten and starch particles lubricated and soft (the cake is soft only with oil or similar soft Moisturizing cream products can only play a role, water cannot be used in cakes); it has emulsifying properties, which can retain moisture and delay cake aging and slag; enhance cake taste and improve cake flavor.
