Cereal Chem 59:237 - 240.  |  VIEW ARTICLE
Cake Batter Viscosity and Expansion upon Heating.

C. S. Gaines and J. R. Donelson. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

A technique using a modified viscograph that enables continuous measurement of cake batter viscosity on a complete cake formula from 20 to approximately 100 C is described. Batter viscosity, influenced by batter moisture content and flour chlorination, was compared with cake expansion during baking. Statistically significant variation in the cake expansion during baking of two cake flours was attributed to differences in apparent viscosity of the batter.