Variation o£ proportion of ingredients. As the proportion of
ingredients used in the cake is varied the appearance of the crust and the
top of the cake differs from that of the plain cake. The extent of mix-
ing to give the most desirable texture may also need to be changed.
The proportion of baking powder. McLean used varying amounts of
three types of baking powder to determine the optimum quantity of each
powder for plain cake (Formula I).
The effect on the cake volume of increasing the baking powder is shown
in Fig. 72. The volume increases with increased quantity of powder used
8 10 12 14
Grains Baking Powder
Fig. 73. — The effect on total scores of increasing the quantity of three types of
baking powder in plain cake. Each point on the graph is an average of scores for
14 cakes. (McLean)
until a point is reached at which the cake falls, the volume decreasing with
still greater increments of baking powder. This decrease in volume occurs
with a larger quantity than that shown in the graphs.
From Fig. 73 a comparison may be made of the change m score caused by
increasing the weight of a tartrate, phosphate, or a sulfate-phosphate (com-
bination) powder in plain cake and again a comparison may be drawn
between the scores for cakes made with an equal weight of the three dif-
ferent types of baking powder. McLean found that the palatability and
desirability of the cakes, as shown by the scores, progressively increased
with increased weight of the powders until the optimum quantity of baking
powder is reached. With a further increase beyond the optimum amount the
desirability of the cakes decreased. The decrease in desirability was most
BAKING POWDER 505
rapid with the powder giving the greatest volume, indicating that it is
more detrimental to use too much of a sulfate-phosphate baking powder
than of a tartrate or phosphate. For the formula, the method of mixing
used, and for the brands of baking powder used in the investigations, the
optimum quantity of each powder was as follows: sulfate-phosphate, 8 to
10 grams; tartrate, 10 grams; and phosphate, 12 grams.
An increase in the quantity of a baking powder over and above the op-
timum amount causes an increasing tendency to produce a coarse, loose
texture, crumbliness, a harsh crumb, a lack of velvetiness, and a possible
off flavor. With enough baking powder to cause the cake to fall an increas-
ingly gummy, sticky, chewy texture is obtained. Too little baking powder
gives a cake that is too compact.
The measure of the optimum amount of each type of powder as deter-
mined by McLean is approximately 3 teaspoons, if the average weight of a
teaspoon is taken as 3, 3.5, and 4 grams for the sulfate-phosphate, tartrate,
and phosphate baking powders, respectively. Since 3 cups of flour were used
in the recipe, this would indicate that it is possible to use 1 teaspoon of
baking powder per cup of flour for all three types of powders. Since a tea-
spoon of some brands does not weigh the same as the brands used by Mc-
Lean, the measure for these brands would vary.
Probably the chief reason for the variation in weight of different types
and different brands of the same type is the fineness of subdivision or
grinding of the ingredients.
The following weights for a teaspoon of baking powder have been sug-
gested and used.
Type of powder Halliday and Noble Woodruff
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Variation o£ proportion of ingredients. As the proportion of
ingredients used in the cake is varied the appearance of the crust and the
top of the cake differs from that of the plain cake. The extent of mix-
ing to give the most desirable texture may also need to be changed.
The proportion of baking powder. McLean used varying amounts of
three types of baking powder to determine the optimum quantity of each
powder for plain cake (Formula I).
The effect on the cake volume of increasing the baking powder is shown
in Fig. 72. The volume increases with increased quantity of powder used
8 10 12 14
Grains Baking Powder
Fig. 73. — The effect on total scores of increasing the quantity of three types of
baking powder in plain cake. Each point on the graph is an average of scores for
14 cakes. (McLean)
until a point is reached at which the cake falls, the volume decreasing with
still greater increments of baking powder. This decrease in volume occurs
with a larger quantity than that shown in the graphs.
From Fig. 73 a comparison may be made of the change m score caused by
increasing the weight of a tartrate, phosphate, or a sulfate-phosphate (com-
bination) powder in plain cake and again a comparison may be drawn
between the scores for cakes made with an equal weight of the three dif-
ferent types of baking powder. McLean found that the palatability and
desirability of the cakes, as shown by the scores, progressively increased
with increased weight of the powders until the optimum quantity of baking
powder is reached. With a further increase beyond the optimum amount the
desirability of the cakes decreased. The decrease in desirability was most
BAKING POWDER 505
rapid with the powder giving the greatest volume, indicating that it is
more detrimental to use too much of a sulfate-phosphate baking powder
than of a tartrate or phosphate. For the formula, the method of mixing
used, and for the brands of baking powder used in the investigations, the
optimum quantity of each powder was as follows: sulfate-phosphate, 8 to
10 grams; tartrate, 10 grams; and phosphate, 12 grams.
An increase in the quantity of a baking powder over and above the op-
timum amount causes an increasing tendency to produce a coarse, loose
texture, crumbliness, a harsh crumb, a lack of velvetiness, and a possible
off flavor. With enough baking powder to cause the cake to fall an increas-
ingly gummy, sticky, chewy texture is obtained. Too little baking powder
gives a cake that is too compact.
The measure of the optimum amount of each type of powder as deter-
mined by McLean is approximately 3 teaspoons, if the average weight of a
teaspoon is taken as 3, 3.5, and 4 grams for the sulfate-phosphate, tartrate,
and phosphate baking powders, respectively. Since 3 cups of flour were used
in the recipe, this would indicate that it is possible to use 1 teaspoon of
baking powder per cup of flour for all three types of powders. Since a tea-
spoon of some brands does not weigh the same as the brands used by Mc-
Lean, the measure for these brands would vary.
Probably the chief reason for the variation in weight of different types
and different brands of the same type is the fineness of subdivision or
grinding of the ingredients.
The following weights for a teaspoon of baking powder have been sug-
gested and used.
Type of powder Halliday and Noble Woodruff