Effects of Chemical Leavening on Yellow Cake Properties1 During mixing and baking of cakes, leavening acids react with baking soda at different times in the process, releasing carbon dioxide (CO2). In tests, cake batters containing sodium acid pyrophosphate (SAPP) and slow calcium acid pyrophosphate (CAPP-S) had lower amounts of dissolved CO2 gas than did double-acting systems. The data in the study were statistically modeled (linear least squares regression) for cake volume index, hardness, cohesiveness, and color (L value). The effects of different soda levels and leavening acids on each response are discussed. The soda level that produced the cake with the largest volume was 3.0% (flour weight basis); 1.4% soda did not produce enough gas to expand the batter; and 4.6% soda produced too much gas, causing the structure to collapse. Although all of the acids tested produced an acceptable cake, there were differences in baked cake properties. At lower leavening amounts, the cakes were most hard, and the differentiation between acids was greatest. Cakes had softer crumbs as the amount of leavening increased, and all acids produced similar cakes. CAPP-S produced cakes that had the most cohesive crumb. As the amount of leavening increased, L color values decreased (crust became darker), a color values increased (became more red), and b color values (yellow hue) were mixed over a narrow range. |