Cakes baked at 178°C. for 30 minutes had larger volume, were more
moist and more tender, probably because of larger volume, than cakes
baked at 163°, 152°, or at 138°C. The last required 100 minutes for
baking. Baking at the highest oven temperature produced an interior tem-
perature about 2°C. higher than in cakes baked at the lowest temperature,
though the difference in oven temperature was 40 °C.
Eggs several days old made poorer cakes than fresh eggs. The reason
suggested for this is hydrolysis of the egg proteins rather than increased
proportion of thin whites.
No moisture was lost by evaporation by any portion of the cake farther
from the outer edge than 1 cm. *'Cake baked at the low temperature
appeared to contain less moisture, because the center of the cake felt and
tasted much drier than that baked at a higher temperature for a shorter
358 EGG COOKERY
time. The data show that one was just as moist in the center as the other.
The difference in feel was apparently occasioned by the difference in the
condition or location of the moisture. Perhaps in the low-temperature cake
the moisture had been more completely removed from the sugar solution
and absorbed by the starch or protein, because of the greater length of
time the cake was maintained at a high temperature."
In studying the influence of acid and sugar on the initial coagulation
temperature of egg white (different proportions of sugar and acid added to
egg white, placed in test tubes for heating) it was found that sugar in-
creased but acid lowered the initial coagulation temperature of the egg
white. Adding both sugar and acid in proportions used in cakes raised the
temperature at which coagulation of the egg w^hite started. However, in
spite of the lowered initial coagulation of the egg white by the addition of
acid, its addition increased the tenderness of the egg white. In the test with
egg white coagulated at various temperatures it was found that the lower
the temperature at which coagulation occurred the more tender the egg
white.
''With increases in altitude it has been shown that the amount of expan-
sion during baking increases; the cake becomes more tender; the final cake
volume changes and is related to tenderness; the amount and rate of
evaporation increases; the maximum internal cake temperature decreases;
the volume of the vapor escaping increases; and the color of the crust
becomes lighter."
Peet and Lowe baked angel food cakes in six ranges, three electric, two
gas, and one kerosene. Cakes were baked in ranges cold at the start and in
preheated ovens.
The results of analysis of scores showed that the judges did not dif-
ferentiate among cakes baked in the different ranges for total score, texture,
and eating quality. However, for these same points the judges thought
the cakes baked in the preheated ovens were superior to those baked in the
same ranges from a cold start. Furthermore, these differences, as shown by
analysis of variance, were highly significant.
The scores for moistness w^ere higher for cakes baked in preheated ovens
but these results were not analyzed statistically.
Page 294
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Cakes baked at 178°C. for 30 minutes had larger volume, were more
moist and more tender, probably because of larger volume, than cakes
baked at 163°, 152°, or at 138°C. The last required 100 minutes for
baking. Baking at the highest oven temperature produced an interior tem-
perature about 2°C. higher than in cakes baked at the lowest temperature,
though the difference in oven temperature was 40 °C.
Eggs several days old made poorer cakes than fresh eggs. The reason
suggested for this is hydrolysis of the egg proteins rather than increased
proportion of thin whites.
No moisture was lost by evaporation by any portion of the cake farther
from the outer edge than 1 cm. *'Cake baked at the low temperature
appeared to contain less moisture, because the center of the cake felt and
tasted much drier than that baked at a higher temperature for a shorter
358 EGG COOKERY
time. The data show that one was just as moist in the center as the other.
The difference in feel was apparently occasioned by the difference in the
condition or location of the moisture. Perhaps in the low-temperature cake
the moisture had been more completely removed from the sugar solution
and absorbed by the starch or protein, because of the greater length of
time the cake was maintained at a high temperature."
In studying the influence of acid and sugar on the initial coagulation
temperature of egg white (different proportions of sugar and acid added to
egg white, placed in test tubes for heating) it was found that sugar in-
creased but acid lowered the initial coagulation temperature of the egg
white. Adding both sugar and acid in proportions used in cakes raised the
temperature at which coagulation of the egg w^hite started. However, in
spite of the lowered initial coagulation of the egg white by the addition of
acid, its addition increased the tenderness of the egg white. In the test with
egg white coagulated at various temperatures it was found that the lower
the temperature at which coagulation occurred the more tender the egg
white.
''With increases in altitude it has been shown that the amount of expan-
sion during baking increases; the cake becomes more tender; the final cake
volume changes and is related to tenderness; the amount and rate of
evaporation increases; the maximum internal cake temperature decreases;
the volume of the vapor escaping increases; and the color of the crust
becomes lighter."
Peet and Lowe baked angel food cakes in six ranges, three electric, two
gas, and one kerosene. Cakes were baked in ranges cold at the start and in
preheated ovens.
The results of analysis of scores showed that the judges did not dif-
ferentiate among cakes baked in the different ranges for total score, texture,
and eating quality. However, for these same points the judges thought
the cakes baked in the preheated ovens were superior to those baked in the
same ranges from a cold start. Furthermore, these differences, as shown by
analysis of variance, were highly significant.
The scores for moistness w^ere higher for cakes baked in preheated ovens
but these results were not analyzed statistically.