Cereal Chem 58:527 - 529.  |  VIEW ARTICLE
Development of Cake Structure: Influence of Ingredients on the Measurement of Cohesive Force During Baking.

D. Paton, G. M. Larocque, and J. Holme. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

The maximum cohesive force developed in a high-ratio cake formulation was measured during the actual baking process. The magnitude of this force was influenced by the level of the most important batter ingredients and appeared to result from the opposing action of those ingredients that toughen and those that tenderize. The data confirm previously published findings on the roles of certain cake ingredients.