Cereal Chem 59:121 - 124.  |  VIEW ARTICLE
Role of Free Flour Lipids in Batter Expansion in Layer Cakes. I. Effects of "Aging.

" R. L. Clements and J. R. Donelson. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

White layer cakes baked from unbleached patent flours that had been aged (exposed to moving air) for 9 or 14 weeks exhibited greater oven expansion than did cakes baked from bleached control flours. A measurable increase in expansion occurred in cakes baked from flours aged two weeks. Expansion in cakes baked from defatted unbleached and bleached flours reconstituted with free lipids from aged flours suggests that expansion induced by aging is a result of changes in free lipids. Cake volumes were retained when the lipids were added back to defatted bleached flours, but some degree of collapse usually resulted when the lipids were added back to defatted unbleached flours.