Course:FNH200/2012w Team07 Cake

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Cake

Introduction

Slices of Pound Cake

People eat cake all around the world. It is a popular dessert with a variety of symbolic meanings and uses, and can be made with simple ingredients.[1] Today, cake is eaten by many around the world and various different types of cakes exist for one’s own enjoyment. The numerous types of cakes that vary greatly in their composition and taste. In this wiki-page, we will focus specifically on pound cakes.

What we refer to as cake today is very different from when it was first invented by the ancient Egyptians.[1] There are various ways to make cakes, so how do the ingredients contribute to a cake's properties, such as its taste, texture and shape? Also, what are the regulations on the ingredients used in the baking process?

Unfortunately, many people are not able to enjoy cakes due to its high fat and sugar content. Are there methods to accommodate people with special dietary restrictions, so that they are able to enjoy the delicious taste of cake?


History

In the past, cakes were actually a type of bread. Ancient cakes had a more bread-like consistency that was sweetened with honey and additional dried fruits and nuts. The term cake came to be as it was used to be refer to ‘smaller breads.’ The history of cakes can be dated back into ancient Egyptian times, and the circular shape of bread was to symbolize the circle of life.[1] The ancient Greeks had developed cheesecake and two other types of cakes which were similar to fruitcakes. The ancient Romans had also developed a form of cheesecake and used it for religious practices and offerings.[2] During medieval ages, bakers baked fruit cake and gingerbread as they could be preserved for many months. While these cakes were not very similar to what we would refer to as cakes now, it was not until the 18th century where bakers started to use beaten eggs as an ingredient to cakes instead of using yeast so that the cake would rise.[2] By then, cakes were eaten by the French and other wealthy Europeans as a dessert and were only made for special occasions such as celebrations and festivals.[3] It was not until the industrial revolution that began to push forward the popularity of cakes to everyone. The mass production of kitchen utilities and cake pans, the now easily accessible ingredients like refined sugar, flour, and the invention of baking soda and baking powder made cakes a popular and affordable treat for people across Europe and North America.[4] Pushing forward to modern times, the popularity of cakes grew and has developed to what we can imagine to be as a modern cake. As a result of the increasing accessibility and unwavering popularity of cake, it is still used extensively for special occasions (weddings, birthdays, holidays), although nowadays, it is no longer a luxury only for the wealthy.


Ingredients in Cake and Their Functions

Ingredient Function
Flour - Most abundant component of cake, acts as a raising and strengthening agent. [5]

- Flour contributes the structural framework of the cake by entrapping air between gluten proteins. Expansion of gluten upon the addition of air results in rising. [6]

- Gluten in flour works to toughen the baked product. [7]

Sugar - Sweetening agent [7] Adds tenderness by counteracting the gluten formation. [5] Browning agent at high temperatures [6]

- Additionally a creaming agent when combined with fat (ie. butter, margarine). Helps to cream air pockets in fat, which expands when heated. [5]

Eggs - Leavening agent. Air gets incorporated into egg protein (foams) when eggs are beaten, helping cakes to rise.

- Moistens and contributes to flavor while providing structure once coagulated by heat.

- Emulsifying agent, tenderizes by inhibiting gluten. [7]

Butter/Oil - Tenderizing agent. Inhibits gluten to create smoothness in the cake. Contributes to rich flavor. [5]

- Works with sugar in creaming process by incorporating air, later promoting rise of the cake. [7]

Dairy/Liquids - Hydrating agent to contributes in chemical reactions that dictate structure and texture by dissolving dry ingredients. [6]

- Leavening agent. Vaporizes to produce steam and activates baking powder, resulting in rise of the cake. [7]

Baking Powder - Leavening agent. Produces carbon dioxide when wetted, which gets trapped within gluten, promoting leavening of the cake. [5]
Salt - Enhances flavor [5]
Saccharin*, aspartame*, sucralose*, sorbitol[8]* - Artificial sweetening agents.

- Functions similar to sugar but have a greater sweetening power. Less amounts of sugar are required, therefore benefiting those with diabetes. [9]

Almond Flour - Flour replacement, but does not contain as much carbohydrates and thus resulting in less glucose. For use in diabetic cakes. [10]
*: additive
Basic Baking Ingredients


Chemical Reactions within a Generic Pound Cake:

Strengthening Agents:

Flour

The fine, white powdery substance known as flour is usually made from wheat. Wheat flour is the main ingredient typically used when baking a cake that contributes to the rigidity of the cake. Wheat flour is a carbohydrate; more specifically, a starch, that when mixed with water allows the proteins (gluten) from the wheat to activate. Gluten, which is a combination of glutenin and gliadin is known as the stiffening or toughening agent in cake baking.[11] When mixing flour and water, the gluten molecules begin to stick together and stretch - forming a bond and acting as the cake’s support. As flour is mixed, more gluten is created and the longer the flour is mixed, the stiffer the final product will be. In baking, it is commonly recommended to not to mix the batter too much, so that the cake won’t be stiff and the favourable smooth texture will be achieved.[11]

Eggs

Eggs can act as either a leavening agent or a strengthening agent but that is completely dependent on how the egg is used. When baking a cake, egg whites are the component that the batter is requiring. When heated, the protein from the egg white behaves similar to flour, giving a support structure to the cake. The increased molecule molecular activity from the addition of heat causes the egg white protein to unbind from itself and form new bonds with other proteins in the cake creating the intrinsic structure of a typical cake. [12]

Softening Agents:

Sugar

In baking, granulated white sugar is what is most commonly used. Other than its sweetening agent in baking, sugar also battles with flour to absorb some of the liquid in the batter. In competing with flour for water, sugar helps to slow down the development of gluten, allowing for the cake to be more tender.[12][13]

When baking a cake, the recipe often calls for creaming butter and sugar together. The creaming of the two ingredients acts as an emulsion, trapping air bubbles on the surface. This step contributes to the rising force of the cake when mixed with the remaining ingredients and heated.[12][13]

Sugar is a contributing factor in the occurrence of the maillard reaction in baking. The maillard reaction gives the final product a golden brown exterior, resultant of the caramelization of sugar when it reaches its melting point at 175°F. [12][13]

Butter/Oil

Butter and Oil are the tenderizing agents when baking a cake. Typically, one or the other will be used dependent on the recipe, however, they act similarly. When mixed with flour, butter limits the production of gluten in the cake, keeping the cake soft by lubricating the gluten during baking, allowing some air bubbles to escape. [12]The only downside of using oil is the risk of not producing enough gluten. Because oil is liquid, it can, if too much is used, over-coat the flour and not allow gluten to be produced. However, using oil will result in a moister cake as compared with a cake baked with butter.[12]

Leavening Agents:

Baking Powder

Baking powder is the combination of baking soda and tartaric acid with cornstarch to inhibit the reactions between the chemicals of baking powder. To better explain the chemistry behind baking powder it is important to discuss the use of baking soda and tartaric acid separately.[14]

Baking soda

Sodium bicarbonate, more commonly known as baking soda, is used in baking as a leavening agent, as well as a pH neutralizer. When baking soda reacts with an acid, the chemicals release CO2 into the cake batter, causing the it to rise and creating the little bubbles seen in the final product of a cake.[14]

Tartaric acid

Acid in baking is used to react with baking soda. When an acid reacts with baking soda and water, CO2 is created and released into the cake batter.[14]

Now that it’s understood how baking soda and tartaric acid act in baked goods, the link in baking powder is more or less a convenience for the consumer. Baking powder doesn’t need to be used in baking a cake if there is an acidic agent already present in the recipe; baking soda can be used instead.[14]


Sensory Properties of Cakes

Appearance

Cakes come in a multitude of different shapes and size depending on the pan used in baking and any cutting done by the baker. The most common shapes are circles and rectangles. Cakes have a golden brown exterior, brought forth as a result of the Maillard reaction involving sugar. [15] The inside of the cake has a lighter yellow gold color. Cakes appear flat and smooth on the outside and resemble a dense sponge on the inside.

From left to right: cake without butter; cake without egg; cake with all ingredients; cake without baking powder

Texture

Freshly baked, straight out of the oven cakes have a smooth feel on the exterior. A fresh cake is soft, fluffy and springs back to its original shape if lightly touched. Cakes can be compressed easily and little tensile strength is required for it to be pulled apart. [16] They are easy to chew and are described to “melt in your mouth”. Cakes become tougher over time, as starch undergoes retrogradation. [15]

Flavor (Taste and Aroma)

Cakes vary in flavor depending on the ingredients used. Generic pound cakes taste like sweet bread. The addition of vanilla extract helps to enhance the flavor of cake and is crucial in contributing to the favorable taste of cake. [17] The butter and milk helps the cake to give off a rich, fragrant aroma due to the fats/oils that act as carriers of aroma components. The aroma components are thus able to stimulate our olfactory receptors. [15][16]


Diabetic Cakes

Background

People with diabetes not only have to prevent having sharp rise in blood glucose levels, they also have to be aware of other diseases for which they are in high risk. An example of a disease they are more prone to is heart disease and this disease is related to the amount of saturated fat in one's diet. In order to protect themselves, diabetic patients have strict diet restrictions, which includes avoiding foods with high amounts of sugar and saturated fat. [18][19]

A diabetic cake is an example of a dessert that diabetic patients could consume without compromising their health. Below is the detailed information of the ingredients that could be used as substitutions when making a cake to reduce the amount of sugar and saturated fat intake when one consumes said cake. [18][19]

Instead of Using the Regular Sugar:

One can use artificial sweeteners containing saccharin, aspartame or sucralose. Some of these artificial sweeteners are at least 100 times sweeter than regular sugars, meaning fewer grams of them are needed to be added to a cake to get the same sweetness as the cakes made with the regular sugar. This means that one may consume a cake with the same sweetness in flavour but fewer grams of sugar. [9]

Sugar alcohols like sorbitol may also be used as they do not affect the blood sugar level as much as regular sugar does. That being said, sugar alcohols may have a laxative effect (ie causes bowel movement) so it is recommended that only a small amount of sugar alcohol is consumed. [8]

Instead of Using Just Any Flour:

It is encouraged that whole grains be chosen when it comes to grain foods. As for flour, whole wheat flour should be chosen. 100% whole wheat flour is obtained by grinding the entire wheat grain, while white and enriched flours are obtained by only using a section of the grain. As a result, white and enriched flours lack the nutrients contained by whole wheat flour. [20]

Another reason to prefer whole wheat flour over others is that many of the processed flour have sugar added. Therefore, a healthy diet for someone with diabetes would definitely include whole wheat flour instead of other processed products. [20]

If one does not want to use flour at all, as due to the fact that carbohydrates are still a source of sugar, one may use finely ground almonds. Almond flour contains less carbohydrates than flour so it will not cause as sharp of a rise in blood glucose level. Almond flour can either be made at home by roasting and then grinding almonds in a food processor or it can be purchased as "almond meal". [10]

Instead of Using Regular Milk (ex 2% milk):

Dairy products that can be used include fat-free or low fat (1% milk) milk and unflavored soy milk, as they are lower in saturated fat.[21] The reason why diabetic patients should avoid saturated fat is that people with diabetes have a higher chance of getting a heart disease.[22] Saturated fat raises blood cholesterol levels and excess cholesterol circulating in the blood can result in deposition along the inner walls of the arteries, eventually leading to the formation of a plaque that blocks the narrow artery. The result of this can be a heart attack or stroke. Thus, the amount of saturated fat intake has to be limited for diabetic patients, who are already in high risk of developing a heart disease.[23]


Ingredient Regulations

A standard cake consists of flour, sugar, eggs, butter/oil and baking powder. Within these ingredients, the ones that are standardized within Canada include:

Health Canada The Department of Justice, Food and Drug Regulations Laws requires flour, in the enriched white form, to not include the bran and germ of the grain. Based on a moisture-free test, the remaining trace amount found in the ash should not be more than 1.2%. In addition, every 100 grams of flour should have contain the listed amounts of the following specific nutrients:

- 0.64 milligram of thiamine

- 0.40 milligram of riboflavin

- 5.30 milligrams of niacin/ niacinamide

- 0.15 milligram of folic acid

- 4.4 milligrams of iron

A variety of flour that is approved for use in Canada is vitamin B enriched flour.The difference is in that the wheat berry, which is milled in a way that maintains the preservation of the vitamins naturally found from the crop.The vitamins B levels should be greater than 70% retained from the wheat that is milled. For both the vitamin B enriched and the regular enriched white form, since the end product is grounded, there is a high likelihood for cross contamination by other milled products in a factory such as malted barley flour. If found, it is acceptable only in amounts less than 0.5 of the weight of the flour batch.[24]

For more information on the regulations for grain and bakery products, one may visit this page: http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-138.html

The second regulated ingredient, that is more involved with the public and not specific to cake baking, are eggs. Since the eggs used the making of cake has an end fate of being consumed, those eggs must meet consumer grade regulations, which is Grade A eggs.[25]

For more detailed information on egg grading, one may visit: http://www.inspection.gc.ca/food/consumer-centre/fact-sheets/specific-products-and-risks/dairy-eggs-and-honey/egg-grading/eng/1332271593213/1332271655324

All cakes need their signature sweet taste and sugar is the one that delivers. Under the Canadian regulations, sugar must be chemically identified as sucrose, which must be present in amounts of a minimum of 99.8%. Of course this ingredient can vary widely as there are many different substitutes that can be made such as sugar alcohols.[26]

Baking powder is defined by the Government of Canada as a combination of sodium or potassium bicarbonate, an acid-reacting material, and a neutral material (ie. starch). Acid-reacting agents are defined as one or a combination of:

(a) lactic acid or its salts; (b) tartaric acid or its salts; (c) acid salts of phosphoric acid; and (d) acid compounds of aluminum.

Additionally, baking powder may also contain an anticaking agent (additive) and must not release less than 10% of its weight in carbon dioxide.[27]


Video

Exam Question

At "Master Baker UBC", 4 contestants were trying to compete to make the most delicious cake. However, the contestants failed to gather all the ingredients needed.

i)Which contestant would make a cake that was hard and tough? (stayed like a cookie)

a) Contestant A who dropped the eggs on the floor
b) Contestant B who forgot butter
c) Contestant C who forgot to grab baking powder
d) Contestant D who spilled all the sugar

ii) Explain why the unfavorable property was observed.

ans: i) b), ii) Butter functions as a tenderizing agent. Therefore, without it, the cake came out hard.


Conclusion

Cakes are definitely not a new commodity to society, as they have been a known dish in the ancient Egyptian times[1]; however, it was not until recently that cakes have evolved to what we know as cakes today.

There are various chemical reactions that occur within the realms of baking a cake, specifically regarding the ingredients of flour and eggs, which are strengthening agents[11][12]; sugar and butter, which are softening agents[13], and baking powder used for leavening[14]. Flour acts as the main supporting agent for the cake, keeping the structure together[6], while the eggs also play a similar role to that but also can act as a leavening agent[7]. The most commonly used sugar in baking cakes is granulated, which plays a role in slowing down the development of gluten, which gives the soft texture that most cakes consist of[5]. It also plays a role in giving cakes the golden brown color, in conjunction to the Maillard reaction[6]. Butter also takes part in providing the tender texture of cakes, but could also be substituted for oil which would result in a more moist cake[12]. Baking powder, which is comprised of baking soda and tartaric acid, helps the cake rise and expand, further contributing to the desired tender texture[14].

People with diabetes often find it difficult to enjoy the same desserts that people without diabetes are able to consume; however, there are ways to manipulate the ingredients in order to make it more nutritionally friendly for these people. The two main nutritional values that agitate those with diabetes are sugar and saturated fats[18]. To reduce the amount of sugar found in the cakes, artificial sweeteners such as saccharine, aspartame, or sucralose could be added to the batter[9]. Also, instead of using processed flour, which contributes a portion of sugar to the batter, whole grains or almond flour could be used to help reduce the amount of sugar found in the cake[20]. Saturated fats could be reduced with the use of fat-free or low-fat milk, or soy milk, as these are all alternatives that would contribute to a lower saturated fat amount[22].


References

  1. ↑ 1.0 1.1 1.2 1.3 "The Food Timeline: Cake History Notes." Food Timeline. Lynne Olver. 2000. Web. March 25 2013. from, http://www.foodtimeline.org/foodcakes.html
  2. ↑ 2.0 2.1 "Cakes, History of Cakes." What's Cooking America. Linda Stradley. 2004. Web. March 25 2013. from, http://whatscookingamerica.net/History/CakeHistory.htm Cite error: Invalid <ref> tag; name "Cakes" defined multiple times with different content
  3. ↑ "Cakes, History of Cakes." What's Cooking America. Linda Stradley. 2004. Web. March 25 2013. from,http://whatscookingamerica.net/History/CakeHistory.htm
  4. ↑ "The History of Cake." Harvard Common Press. Ross. 2012. Web. March 25 2013. from, http://www.harvardcommonpress.com/the-history-of-cake/
  5. ↑ 5.0 5.1 5.2 5.3 5.4 5.5 5.6 “Ingredient Function in Baking: Flour, Sugar, Fat and Eggs.” Squidoo. Jenni Field. 2008. Web. 20 March 2013. from, http://www.squidoo.com/bakingandpastry.
  6. ↑ 6.0 6.1 6.2 6.3 6.4 “Baking Ingredients and their Functions.” Foodworks-International. n. p. n. d. Web. 20 March 2013. from, http://www.foodworks-intl.com/page47_baking_ingredients_function.htm.
  7. ↑ 7.0 7.1 7.2 7.3 7.4 7.5 Phillips, Sarah. “Basic Cake Ingredient.” Baking911. Sarah Phillips, Inc. 2000. Web. 20 March 2013. from, http://baking911.com/learn/baked-goods/cakes/ingredients.
  8. ↑ 8.0 8.1 “Sugar Alcohols.” American Diabetes Association. n.d. Web. 25 March 2013. from,http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/sugar-alcohols.html
  9. ↑ 9.0 9.1 9.2 “Artificial Sweeteners.” American Diabetes Association. n.d. Web. 25 March 2013. from,http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/artificial-sweeteners/
  10. ↑ 10.0 10.1 “Diabetic Cakes.” Diabetes.co.uk. n.d. Web. 25 March 2013. from, http://www.diabetes.co.uk/food/baking-diabetic-cakes.html
  11. ↑ 11.0 11.1 11.2 “Flour.” Chemistry Daily. 2007. Web. 25 March 2013. from, http://www.chemistrydaily.com/chemistry/Flour
  12. ↑ 12.0 12.1 12.2 12.3 12.4 12.5 12.6 12.7 “The Science of Baking.” Culinate. Kelly Stewart. 2009. Web. 25 March 2013. from, http://www.culinate.com/articles/features/baking_chemistry
  13. ↑ 13.0 13.1 13.2 13.3 “Sweeteners.” King Arthur Flour Company.n.d. Web. 25 March 2013. from, http://www.kingarthurflour.com/recipe/sweeteners.html
  14. ↑ 14.0 14.1 14.2 14.3 14.4 14.5 “Baking is Chemistry Plain and Simple.” The Campus Companion kitchen.2011. Web. 25 March 2013. from, http://www.thecampuscompanion.com/kitchen/2011/09/22/baking-is-chemistry-plain-and-simple/
  15. ↑ 15.0 15.1 15.2 “Lesson 2: Chemical and Physical Properties of Food” FNH200. Judy Chan. 2013. Web. 25 March 2013. from, http://wiki.ubc.ca/Course:FNH200/Lesson_02.
  16. ↑ 16.0 16.1 “Lesson 3: Fat and Sugar Substitutes - Sensory Perception of Foods” FNH200. Judy Chan. 2013. Web. 25 March 2013. from, http://wiki.ubc.ca/Course:FNH200/Lesson_03.
  17. ↑ "Baker's Best Friend: Vanilla Extract" thekitchn. Emma Christensen. 2012. Web. 25 March 2013. from, http://www.thekitchn.com/bakers-best-friend-vanilla-extract-ingredient-spotlight-170316.
  18. ↑ 18.0 18.1 18.2 “Facts about Diabetes and Insulin.” Nobelprize.org. Nobel Media. n.d. Web. 25 March 2013. from, http://www.nobelprize.org/educational/medicine/insulin/diabetes-insulin.html
  19. ↑ 19.0 19.1 “Diabetic Cakes.” Diabetes.co.uk. n.d. Web. 25 March 2013. from, http://www.diabetes.co.uk/food/baking-diabetic-cakes.html
  20. ↑ 20.0 20.1 20.2 “Whole Grain Foods.” American Diabetes Association. n.d. Web. 25 March 2013. from, http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/grains-and-starchy-vegetables.html
  21. ↑ “Dairy.” American Diabetes Association. n.d. Web. 25 March 2013. from, http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/dairy.html
  22. ↑ 22.0 22.1 “Fat and Diabetes.” American Diabetes Association. n.d. Web. 25 March 2013. from, http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/fat-and-diabetes.html
  23. ↑ “Why Cholesterol Matters.” American Heart Association. 2013. Web. 25 March 2013. from, http://www.heart.org/HEARTORG/Conditions/Cholesterol/WhyCholesterolMatters/Why-Cholesterol-Matters_UCM_001212_Article.jsp
  24. ↑ “Grain and Bakery Products.” "Food and Drug Regulations- Division 13 Grain And Bakery Products." Government of Canada - Department of Justice. n.p., 15 Mar 2013. Web. 25 Mar 2013. <http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-138.html
  25. ↑ "Egg Grading." Government of Canada - Canadian Food Inspection Agency. n.p., 20 Mar 2012. Web. 25 Mar 2013. <http://www.inspection.gc.ca/food/consumer-centre/fact-sheets/specific-products-and-risks/dairy-eggs-and-honey/egg-grading/eng/1332271593213/1332271655324>.
  26. ↑ "Food and Drug Regulations- Division 18 Sweetening Agents." Government of Canada - Department of Justice. n.p., 15 Mar 2013. Web. 25 Mar 2013. <http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-162.html.
  27. ↑ "Food and Drug Regulations- Division 3 Baking Powder." Government of Canada - Department of Justice. n.p., 15 Mar 2013. Web. 25 Mar 2013. <http://laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-67.html
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