Cake Making

Question 1

What happens to gluten in flour when cakes are baked?

Answer 1

The gluten coagulates, helping to form the structure of the cake.

Question 2

What role does starch in flour play during baking?

Answer 2

Starch becomes trapped within the framework produced by the expansion of gas bubbles and gluten, contributing to the lightness of the cake.

Question 3

What are some types of flour used in cake making?

Answer 3

All-purpose flour, cake flour, and self-raising flour.

Question 4

What is the role of fat in cake making?

Answer 4

Fat traps air within sugar during creaming, provides shortness, adds color and flavor.

Question 5

How does fat contribute to the tenderness of a cake?

Answer 5

Fat is insoluble in water, preventing gluten strands from adhering to each other, thus shortening them.

Question 6

What are some types of fat used in cake making?

Answer 6

Butter (animal fat), oil, margarine (vegetable fat), shortening.

Question 7

What is the role of sugar in cake making?

Answer 7

Sugar adds flavor, helps trap air with fat during creaming, contributes to texture, and adds color by caramelizing.

Question 8

What types of sugar can be used in cake making?

Answer 8

Brown sugar, granulated sugar, caster sugar.

Question 9

What is the role of eggs in cake making?

Answer 9

Eggs trap air during whisking or beating and help set cakes by coagulating protein during baking.