Cereal Chem 72:167-172  |  VIEW ARTICLE

A Micro Method for Cake Baking (High Ratio, White Layer).

M. O. Raeker and L. A. Johnson. Copyright 1995 by the American Association of Cereal Chemists, Inc. 

A micro method for baking high-ratio white layer cakes requiring only 5 g of flour was developed to test small quantities of experimental ingredients. Optimum mixing time, mixing speed, mixer design, and baking temperature were determined for the micro method. Among all the conditions tested, three mixing stages (4+2+2 min) at 670 rpm speed, using a flat paddle, and baking at 191 C produced cake properties similar to those produced by using the AACC method 10-90. These are similar conditions to those used by AACC method 10-90, which uses 200 g of flour instead of 5 g. The 5- and 200-g cake-baking methods were compared by using different levels of spray-dried egg whites and bovine blood plasma (0, 25, 50, 75, and 100% of the normal level of egg white protein). Although only one cake flour was used, correlation coefficients between the 5- and 200-g cake-baking methods for specific gravity, cake volume, and symmetry index measurements were 0.80, 0.99, and 0.98, respectively, for egg whites and 0.84, 0.99, and 0.99, respectively, for blood plasma.