On Food and Cooking

beating.” Modern American Cakes: Help from Modified Fats and Flours Beginning around 1910, several inno ...

and strongly bleached with chlorine dioxide or chlorine gas. The chlorine treatment turns out to cause ...

the American standard; and hydrogenated shortening and chlorinated flour became standard kitchen supplies for cake ...

— Hannah Glasse, The Art of Cookery Made Plain and Easy, 1747 The Disadvantages of Modified Fats and Flours ...

ingredient for human consumption. Manufacturers are addressing some of these problems and uncertainties. For exam ...

into the fat or eggs. Because they’re filled with bubbles in the mixing process, cake re ...

flour only, and no wheat flour at all. Standard Cake Proportions and Qualities In chocolate cakes, cocoa p ...

kind of chocolate is to be used. Fats In the standard method for making pound and layer cakes, the cook ...

Manufacturers also fill shortenings with preformed bubbles of nitrogen (around 10% of the volume), and bubble- ...

Fat-sugar aeration: Sugar beaten into butter or shortening; other ingredients then folded in Pound cake, Fre ...

No aeration: Ingredients stirred together with minimal incorporation of air Dissolved-sugar cakes: pain d’épices, ...

fraction of the bubbles, and to avoid developing gluten. (For folding as a mixing technique, ...

browning. During the first stage, the batter expands to its full volume. As the batter temperat ...

probe the center with a toothpick or wire cake tester, which should come out clean of any batter or ...

the continued swelling and gelation of the starch granules and the coagulation of the egg proteins. Cakes a ...

speed the penetration of heat into the batter. Bright surfaces reflect radiant heat, transmit heat po ...

pressure and boiling point have several effects on a cake in the oven. The batter starts to ...

protein coagulation and starch gelation that set the structure. Cooling and Storing Cakes Most cakes require ...

Gravity keeps the cake structure stretched to its maximum volume while the walls of the gas cells firm ...

an expression of the fragmentary, discontinuous, particulate qualities of wheat flour. We use just enough water t ...