Exploration of the functionality of sugars in cake-baking, and effects on cake quality

This review paper describes our exploratory experimental studies on the functionality of sucrose and other sugars in cake-baking, and effects on cake quality. We have used the American Association of Cereal Chemists Method 10-90.01 as a base cake-baking method, and have applied Differential Scanning Calorimetry, Rapid Visco-Analyzer, and time-lapse photography analyses in experimental design studies of the effects of the following ingredient and formulation variables on cake quality (e.g. texture, color, moisture content) and other finished-product properties (e.g. shape, dimensions): (a) cake formula levels of sucrose and water, in terms of %Sucrose and Total Solvent; (b) concentration of sucrose or other sugars (e.g. xylose, ribose, fructose, glucose, maltose, polydextrose) vs. wheat flour starch gelatinization temperature and starch pasting during baking and gluten development during mixing; (c) unchlorinated flour vs. chlorinated flours (of varying pH); (d) cake formula %Sucrose and TS vs. cake color, shape, and dimensions; (e) cakes formulated with sucrose or other sugars (i.e. xylose, fructose, glucose), and variable %S and TS, and unchlorinated or chlorinated flour (pH 4.6), vs. cake color, shape, and dimensions.

Automated summary

This review paper discusses the experimental studies on the functionality of sucrose and other sugars in cake-baking and their effects on cake quality. The research utilized various analytical methods to investigate the impact of different ingredient and formulation variables on cake properties. The results showed that factors such as the levels of sucrose and water, sugar concentrations, and types of flour could significantly influence the texture, color, and shape of the cakes.