Cereal Chem 63:109-110   |  VIEW ARTICLE
Components of Cake Batter Expansion in White Layer Cakes.

J. R. Donelson and R. L. Clement s. Copyright 1986 by the American Association of Cereal Chemists, Inc. 

Objective measurements were used to study the components of batter expansion in white layer cakes. Free flour lipids are necessary for expansion, but the hexane-extracted flour residue controls the degree of batter expansion in chlorinated patent flours. Cake volume and batter expansion data indicated that shortening emulsifiers probably influence baking performance by contributing to batter aeration, whereas free flour lipids probably contribute to foam stability.