Cereal Chem 57:352 - 360.  |  VIEW ARTICLE
Model Studies of Cake Baking. II. Expansion and Heat Set of Cake Batter During Baking.

M. Mizukoshi, H. Maeda, and H. Amano. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

Batter volume, bubble expansion, starch gelatinization, and protein coagulation were measured in sponge cake batters during baking. Gas release, protein coagulation, and cessation of both batter expansion and starch gelatinization took place at the same temperature, which was raised by the addition of sugar. A proposed ideal equation for bubble expansion in the cake batter during baking suggests a close relationship among bubble volume, saturated vapor pressure, and this temperature. These data are useful for a better understanding of the structural formation of cakes during baking.