Cereal Chem 62:247-251   |  VIEW ARTICLE
Model Studies of Cake Baking. VI. Effects of Cake Ingredients and Cake Formula on Shear Modulus of Cake.

M. Mizukoshi. Copyright 1985 by the American Association of Cereal Chemists, Inc. 

Shear modulus was measured for cakes baked from degassed cake batter containing basic ingredients. Flour, fat, and a foaming agent (emulsifier) increased shear modulus, but sugar, water, and oil decreased the shear modulus of cake. Whole egg either increased or decreased shear modulus, depending on concentration. Variation in ratios of egg and sugar or egg and flour increased the shear modulus under certain conditions. The shear modulus was strongly influenced by a small change in cake formulation of a ternary flour, egg, and sugar system. Shear modulus measurements added to an understanding of the structural roles of cake ingredients and formula balancing.