Experimental cookery

150 grams of batter removed and baked after mixing, is similar to that in Fig. 71. When some of this batter is removed with a spoon to put in a cake pan, the spoon cuts across the strands or ridges developed during stirring, and tunnels are not so likely to occur in the baked cake. In beating, unless the bowl is turned while mixing, the strands or ridges have formed across the bowl instead of around it. If the spoon ^ * f '^^^^^tt^ 4"> I' i '4 *^* ^tei. Fig. 70. 1. 50 strokes. 2. 100 strokes. 3. 150 strokes. 4. 300 strokes. 5. 400 strokes. 6. 1000 strokes. 502 BATTERS AND DOUGHS is dipped or the batter is poured in the same direction in which the strands are formed, the tendency to develop tunnels is augmented. If the bowl is turned while the batter is beaten, there is no more tendency for tunnels to form than when the batter is stirred. Optunum amount of inixing for plain cake. In the plain cake the optimum amount of mixing varies with ( 1 ) the thoroughness of creaming, Fig. 71. — Showing the strands formed and their direction in a batter that is stirred. (2) the intensity of mixing, (3) the temperature of the ingredients, (4) the type of baking powder used, (5) the quantity of baking powder used, and (6) the point at which the baking powder is added. When the butter, sugar, and egg are thoroughly creamed, the optimum amount of mixing may extend over a wider range. Most of these factors have been considered. For the very plain cake recipe, when a phosphate or tartrate powder is used, about 150 to 200 strokes give the best texture, if the baking powder is added with the flour. A sulfate-phosphate powder requires about 250 to 300 strokes for STALING OF CAKE 503 the best texture. As the sugar In the recipe is increased to give a more de- sirable cake, the optimum amount of mixing is greater, but is more nearly the same for all the different types of baking powder. For Formula I, with 1^ cups of sugar, which is a more desirable plain cake, about 225 to 250 strokes, or sometimes more, are sufficient for mixing the flour and milk with the creamed mixture to produce a good texture. 8 10 12 14 16 '~^-' Gms. Baking Powder per Cake Fig. 72. — The effect on volume of increasing the quantity of three types of baking powder in plain cake, sulfate-phosphate (combination), tartrate, and phosphate. (McLean) Effect of extent of mixing on staling. Olsen used the compressibility apparatus designed by Piatt in trying to determine the effect of extent of mixing upon the staling of plain cake. It was found that cakes mixed for different lengths of time could not be compared with each other. Those mixed for a very short period had a loose, coarse, porous texture, which permitted greater penetration of the plunger Into the crumb. The cakes mixed for a longer period were compact in texture and offered more resist- ance to penetration of the plunger. It was found there was a tendency for the cakes creamed a short time to stale more rapidly than those creamed for a longer period. The rate of staling was greatest during the first 24 hours. It was less rapid from 24 to 48 hours and continued at a still slower rate from 48 to 96 hours. Formula I was used for tests. 504 BATTERS AND DOUGHS