logging in or signing up CAKES nutr245lab Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 2755 Category: Education License: All Rights Reserved Like it (3) Dislike it (4) Added: April 12, 2009 This Presentation is Public Favorites: 5 Presentation Description No description available. Comments Posting comment... By: ricky_sudeep (35 month(s) ago) this is nice ppt Saving..... Post Reply Close Saving..... Edit Comment Close Premium member Presentation Transcript CAKES: CAKESCAKES: CAKESCAKES PREPARATION: CAKES PREPARATION Methods Different Mixing Methods ?> Different Cakes Conventional method Quick method or one bowl method CAKES PREPARATION: CAKES PREPARATION Ingredients Higher Proportion Sugar Milk Fat to Flour than Bread Cake Flour Protein from Flour & Eggs Strength & Structure Fat & Sugar Soften Structure Moisture & Tenderness CAKES PREPARATION: CAKES PREPARATION Ingredients Higher Proportion Sugar Milk Fat to Flour than Bread Cake Flour Protein from Flour & Eggs Strength & Structure Fat & Sugar Soften Structure Moisture & Tenderness CAKES PREPARATION: CAKES PREPARATION Ingredients Higher Proportion Sugar Milk Fat to Flour than Bread Cake Flour Protein from Flour & Eggs Strength & Structure Fat & Sugar Soften Structure Moisture & Tenderness CAKES PREPARATION: CAKES PREPARATION Ingredients Fats Butter Shortening Oil Tenderness Volume Moistness Flavor Oil - Carrot Cake Commercial Mixes Eggs Structure Leavening Emulsifiers Color Flavor Milk Hydrate Dissolve Steam Leavening Agent Chemical Physical CAKES PREPARATION: CAKES PREPARATION Additional Ingredients Other Factors Type of Pans & Treatment Timing Temperature Testing for Doneness Factors Vary Shortened Unshortened CAKES PREPARATION: CAKES PREPARATION Changes During Baking Volume ? Structure Set Crust Browns Maillard Reaction Protein Coagulates CHO Gelatinizes Fat Melts CAKES PREPARATION: CAKES PREPARATION Cake Quality Timing of Pouring Cake Batter Properly Heated Oven Pan PlacementCAKES PREPARATION: CAKES PREPARATION Doneness “Wrinkle” Remove From Oven Before Gap Forms Between Cake & Pan No Imprint Clean ToothpickPreparation of Cakes: Preparation of Cakes Cooling Remove From Oven Cool On Rack 5 or 10 Minutes Even Air Circulation Under Cake Prevents Condensation & SogginessCAKES PREPARARTION: CAKES PREPARARTION Unshortened Cakes Foam Formation Structure Angel Food Egg Whites Sugar Cake Flour Sponge Egg-White Foam & Egg-Yolk Foam Chiffon Fold Egg-White Foam Into a Mixture of Flour Sugar Egg Yolks Oil You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.
CAKES nutr245lab Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 2755 Category: Education License: All Rights Reserved Like it (3) Dislike it (4) Added: April 12, 2009 This Presentation is Public Favorites: 5 Presentation Description No description available. Comments Posting comment... By: ricky_sudeep (35 month(s) ago) this is nice ppt Saving..... Post Reply Close Saving..... Edit Comment Close Premium member Presentation Transcript CAKES: CAKESCAKES: CAKESCAKES PREPARATION: CAKES PREPARATION Methods Different Mixing Methods ?> Different Cakes Conventional method Quick method or one bowl method CAKES PREPARATION: CAKES PREPARATION Ingredients Higher Proportion Sugar Milk Fat to Flour than Bread Cake Flour Protein from Flour & Eggs Strength & Structure Fat & Sugar Soften Structure Moisture & Tenderness CAKES PREPARATION: CAKES PREPARATION Ingredients Higher Proportion Sugar Milk Fat to Flour than Bread Cake Flour Protein from Flour & Eggs Strength & Structure Fat & Sugar Soften Structure Moisture & Tenderness CAKES PREPARATION: CAKES PREPARATION Ingredients Higher Proportion Sugar Milk Fat to Flour than Bread Cake Flour Protein from Flour & Eggs Strength & Structure Fat & Sugar Soften Structure Moisture & Tenderness CAKES PREPARATION: CAKES PREPARATION Ingredients Fats Butter Shortening Oil Tenderness Volume Moistness Flavor Oil - Carrot Cake Commercial Mixes Eggs Structure Leavening Emulsifiers Color Flavor Milk Hydrate Dissolve Steam Leavening Agent Chemical Physical CAKES PREPARATION: CAKES PREPARATION Additional Ingredients Other Factors Type of Pans & Treatment Timing Temperature Testing for Doneness Factors Vary Shortened Unshortened CAKES PREPARATION: CAKES PREPARATION Changes During Baking Volume ? Structure Set Crust Browns Maillard Reaction Protein Coagulates CHO Gelatinizes Fat Melts CAKES PREPARATION: CAKES PREPARATION Cake Quality Timing of Pouring Cake Batter Properly Heated Oven Pan PlacementCAKES PREPARATION: CAKES PREPARATION Doneness “Wrinkle” Remove From Oven Before Gap Forms Between Cake & Pan No Imprint Clean ToothpickPreparation of Cakes: Preparation of Cakes Cooling Remove From Oven Cool On Rack 5 or 10 Minutes Even Air Circulation Under Cake Prevents Condensation & SogginessCAKES PREPARARTION: CAKES PREPARARTION Unshortened Cakes Foam Formation Structure Angel Food Egg Whites Sugar Cake Flour Sponge Egg-White Foam & Egg-Yolk Foam Chiffon Fold Egg-White Foam Into a Mixture of Flour Sugar Egg Yolks Oil