Development of a Laboratory-Scale Single-Stage Cake Mix' C.C. LEE, R. C. HOSENEY, and E. VARRIANO-MARSTON;; Department of Grain Science and Industry, Kansas State University, Manhattan 66506 ABSTRACT Grinding the fat system with the dry ingredients gave a cake mix that produced a lower batter specific gravity but a higher cake volume than that ‘obtained withthe same formula but without grinding. Grinding ina Stein millapparentlycan replace the action ofa cake finisher. Performance ofthe fat-emulsifier system was improved by cooling the melted mixture at 10°C. Cereal Chem. $9(5):389-392 Crystal size of the emulifiersat blend and its performance in reducing specific gravity did not appear to be directly related. The amount of ‘emulsifier in the blend was of equal or greaterimportance. Adding xanthan gum improved cake volume. Mono- and diglycerides were first used in the baking industry in the early 1930s, primarily for producing layer cakes (Hanamoto and Bean 1977). Fats containing mono- and diglycerides gave the baker the means to produce high-ratio cakes with good volume and texture. However, the emulsifiers caused problems in tempering the fats to obtain an optimum crystalline structure and in dispersing the fats in the mix. New emulsifiers have been developed for use in cake mixes, and convenient, one-stage cake mixes can now be prepared Polysaccharides or hydrocolloids, commonly referred to as “gums,” are found in almost all commercial cake mixes. Gums give a thickening or gelling effect and exhibit such related properties as stabilization and incapsulation. Adding gums to cake mixes changes the rheology of the cake batters and improves the eating quality, texture, appearance, and shelf-life of the cakes. Our objective was to develop procedures to produce single-stage, white, layer-cake mixes. We also investigated the effect of fat crystal size on cake quality. MATERIALS AND METHODS The materials used and their sources were: propylene glycol monostearate (PGMS, PROMOPAN SP), Grindsted Co.; Mono- and diglycerides, Durkee Co.; shortening (D10), Durkee Co.; lecithin (UF 250), Paniplus Co.; xanthan gum, Kelco Co.: dry ees white (White-n-Lite), Monark Co.; and cake flour (pH 4.72), Mennel Milling. Other ingredients, powdered sugar 6X, baking powder (NaHCO) and SALP),and salt were obtained in quantities large enough to complete all sts Cake Procedure The formula used (Table I) for white layer cakes was established aftera series of preliminary trials, The procedure for preparing cake mixes is outlined in Fig. 1. Shortening (D10) and/or emulsifiers (PGMS and mono-and diglycerides) were heated in an aluminum dish ona hot plate until clear and then immediately placed ina cold room (10°C) and cooled overnight. Lecithin was weighed into the aluminum dish containing the described mixture of fat and emulsifiers. To prepare the cake premix, the fatty ingredients and sugar were placed in a Stein mill cup and ground for 2 min; the remaining dry ingredients then were added to the cup and ground for an additional 2 min. Cake batters were prepared by mixing water and cake premix with a Sunbeam household mixer at speed 8 for 3 min; the batter was then scraped from the sides of the bowland mixed for 3 more min, Batter specific gravity and viscosity were then measured. Cakes (240 g of batter in 6% I¥4 in. pan) were baked at 375° F for 25 min ina National reel oven. Volume, top contour, "Contribution 82-138, Department of Grain. Science and Industry, Kansas ‘Agricultural Experiment Station, Manhattan 65508, *Graduate research assistant, profesor, and. associate profesor, respectively, Department of Grain Science and Indust, Kansas State University, Manbatan, 0009-0352782/05088008/805.00/0 - 181082 American Association of Cereal Chemist, Ine ‘grain quality, and shrinkage of the cakes were determined. Data reported were based on a minimum of three replications, Standard deviation for cake volume was 19 cc. Measuring Batter and Cake Characteristics Specific gravity (expressed as grams per milliliter) of batter was determined by filling a glass cup with batter, weighing it, and ‘comparing its weight with that of the same cup filled with water (water specific gravity was taken as 1.0 g/ ml), Standard deviation for determining specific gravity was 0.017 g/ml. All measurements on cakes were determined after the cakes had cooled 60 min. Cake volume was measured by rapeseed displacement, Because most commercial cake mixes contain mono- and TABLET Layer-Cake Formula Flour Weight Basis Total Weight Basis Ingredient () (0) Flour 700.00 24.82 Sugar (6X) 110.00 2730 Shortening (D10) 18.80 467 Propylene glycol monostearate 4.00 0.99 Mono- and diglycerides 3.00 07s Lecithin ost 0.20 Dry egg white 330 087 Sodium bicarbonate 3.00 074 Sodium aluminum phosphate 330 082 Salt 130 037 Water 158.00 (mi) 38.87 Shortening Plus Emulsifiers Melt and Coot at 10°C Overnight Add Lecithin and Sugar Stein Mill (2 min) ‘Add Other Dry Ingredients Stein Mill (2 min) Cake Mix Fig. 1, Procedure for preparing white layer cake mixes. Vol. 59, No. §, 1982 389TABLE diglycerides and PGMS, those emulsifiers were chosen for this (Cakes Made from Different Test Cake Mixes Study, Our first question was how to add the emulsifiers. Cake and « Commercial White-Cake Mix mixes produced commercially are processed through cake Specitie ‘Votume finishers. We hoped to use a small laboratory grinder (Stein mill) as ‘Sample e/m)) (eo) ‘cake finisher. During the preliminary studies, a tentative cake beak oe SS*~*~*«Srua (Table 1) was sed Premix2 0879 345 Cakes made from a commercial white-cake mix were compared Premix 3 086! 535 with those made from each of five cake mixes prepared by different Premix § ors 35, premix procedures, Premix 5 os7s 580 Premix 1. PGMS was melted (60° C) and spread on top of the Premix 6 0.855 20 flour; this mixture was ground in Steia mill for 1.5 min, then mixed, using a hand mixer with the rest of the dry ingredients to form a cake premix. remix 2. Sugar was mixed using a hand mixer with shortening (D10) and lecithin for 1.5 min; the flour and emulsifiers (prepared as deseribed for premix 1) and the rest of the dry ingredients we then added and blended in a Hobart mixer at slow speed for I min to form a cake premix Premix 3, The procedure for making cake premix was the same as that for cake 2, except that PGMS was melted with mono- and to achieve the seme cake batter specific gravity as that for ‘cakes made from the fats processed at 10 or 25°C. Microscopic examination showed that the effect of emulsifier content in fat- emulsifier blends did not affect the fat erystal sizes. The crystal size was affected only by temperature. Thus, no direct relationship appears to exist between crystal size and performance of the fat- emulsifier blend in reducing specific gravity, The amount of emulsifier in the blend is also important, Fig. 3. Photomicrographs of cake batters, 2% (top) and 6% (bottom) of propylene glycol monostearate based on flour weight at 10° C. Vol. 59, No.5, 1982 391Most commercial, single-stage cake mixes contain a hydrophilic gum. We used xanthan as a representative gum. Adding small amounts of the gum increased cake volume. At 1% xanthan (based ‘on the flour weight), the cake mix gave a cake that equalled the commercial cake mix (Table IV) in volume and a batter that was lower in specific gravity. LITERATURE CITED BIRNBAUM, H. 1978, Surfactantsand shorteningsin cakemaking. Bakers Dig. 52(1):28. HANAMOTO, M. M.,and BEAN, M. M. 1977. Potential new surfactants forthe baking industry. Bakers Dig. 51(3):32, HOERR, C. W., MONCRIEFF, J., and PAULICKA, F. R. 1966. Crystallography of shortening, Bakers Dig. 40(2):38. [Received November 25, 1981. Accepted April 27, 1982] 992 CEREAL CHEMISTRY