date:May 11, 2016
in. These starches gelatinize with water and heat between 135-165?F or 57-74?C.
In cakes, quality depends on softness, bite, chew, moistness, cohesiveness and resilience. Cake composition includes much higher liquids than breadwith eggs, oil and water making up 40-50% of the batter, and flour and sugar making up most of the 40-50% dry ingredients. The other less than 8% includes milk solids, leavening agents, emulsifiers, flavors, colors, hydrocolloids, modified starch and preservatives.
After