Expansion capability of cake batter with various egg white compositions using a sorghum and wheat flour mix
The objectives of this research were to observe the effect of baking temperatures and egg white additions on the expansion capability of cake batter made from a sorghum and wheat flour mix. Four levels of baking temperature at 150oC, 170oC, 190oC, 210oC and four levels of egg white addition at 3, 4, 5, 6 eggs were applied as treatments of sorghum-wheat cake making. The results of baking temperature indicated that there were significant effects on cake brightness and no significant effect on cake volume, firmness, moisture content, and protein content. Baking temperature influence on cake brightness was caused by caramelization of the sugar that reduce the cake brightness when the temperature increased. The increasing of egg white addition yielded to lower volume, increased the cake firmness, increased the moisture content, decreased the cake brightness, and increased the protein content.
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