CHEM 202 CSUSM Chemistry of Cake Baking Without Baking Powder Research Paper Please add the role of acidity which is adding lemon in here in rising a cake.

CHEM 202 CSUSM Chemistry of Cake Baking Without Baking Powder Research Paper Please add the role of acidity which is adding lemon in here in rising a cake. I have found a resource for that which explain the acidity role in baking a cake, please read and add it into chemistry behind the cake and conclusion part.

The resource link : https://thecakeblog.com/2017/06/acidity-in-cake.ht…

Acidic ingredients play an important role in cake baking. They add and enhance flavors as well as contribute to leavening and tenderization of cakes. Batter acidity can come from a wide variety of sources including vinegar, lemon juice, chocolate, buttermilk, coffee, brown sugar, fruits and vegetables to name a few. While acid is most definitely a baker’s friend, it can also be a source of frustration if it interferes with the molecular integrity of a cake. To gain a better grasp on acid ingredients, I decided to take a look at how increasing the acidity of a cake recipe affected the final outcome. What surprised me was that when you added the acid to your batter seemed more important than how much acid was added. Let’s take a look at what I discovered along the way.

SIMPLE CHEMISTRY
Before we dive into cake experimentation, it helps to know what acids are and how they play a role in baking chemistry. Acidic ingredients are those which give off hydrogen ions (H+) when they are dissolved in water. These newly released hydrogen ions are now free to interact with other molecules in solution. Here are the major alterations to baked goods caused by acid:

1. Protein alteration- Hydrogen ions disrupt the bonds that keep proteins folded into a specific shape and cause them to unravel. This undoing can beneficially tenderize or, in excess, cause problems with the structure of the cake.

2. Starch modification- Acids cause starches to breakdown and gel at a lower temperature. This can cause cake to set more quickly but with less structural support.

3. Browning troubles- Acidic ingredients interfere with the reactions that cause browning in baked foods. The resulting cakes are paler than their alkaline counterpart.

Alkaline/basic ingredients readily accept free-floating hydrogen ions and in effect neutralize acids by chemically reacting with the hydrogen they provide. Baking soda is an example of an alkaline ingredient. When baking soda reacts with an acid such as lemon juice or buttermilk the neutralizing reaction releases carbon dioxide as a byproduct. This carbon dioxide contributes to leavening in baked goods. Baking soda’s alkalinity can also mediate the detrimental effects of acidic ingredients and minimize excessively sour flavors. 1
Running head: CAKE BAKING
Chemistry of Cake Baking Without Baking Powder
Name
Institution affiliation
Date
CAKE BAKING
2
Introduction
It is my friend’s birthday party, and the celebrations cannot be complete without a cake.
So I decided to bake a lemon cake for the birthday and decided to name it Liam, after his name.
The main ingredients for the cake will be eggs, milk and flour and no baking powder, no yeast,
or flour with yeast. After giving the recipe, I will explain the chemistry behind the baking
process and the rising of the dough without the use of baking powder. The secret in rising of the
dough lays behind the chemical properties of both milk and eggs.
Ingredients
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300 g All-purpose Flour
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300 g of Sugar
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300 g of salted Butter
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Six slightly beaten eggs
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Finely grated zest of 1 lemon (Only the yellow part)
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One teaspoon of Pure Vanilla Extract
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Juice from two lemons
Procedure
1.
The oven was Preheated to about 170 0 C, and baking tin was prepared by greasing it and
lining it with greaseproof paper.
CAKE BAKING
2.
The Unsalted Butter and sugar were beaten together until a pale and creamy mixture was
achieved.
A mixture of butter and sugar: Image source (author)
3.
3
Eggs were then added, one at a time, stirring the mixture slowly after each addition.
CAKE BAKING
4.
In a different bowl, flour was sifted, and finely grated lemon zest, milk, Vanilla Essence
was added and mixed until combined.
Flour mixture (author)
5.
The mixture from the two bowls was then mixed and put on the baking tin and leveled
with the back of the spoon.
Pouring mixture in baking tin: Image source (author)
4
CAKE BAKING
6.
5
The cake was then baked for 50 minutes until a skewer inserted into the center came out
clean.
7.
While the cake was baking, a mix of lemon juice and sugar was prepared.
8.
Once the cake was ready, holes were poked with a skewer, and the lemon juice mixture
drizzled into the poked holes.
9.
The lemon juice soaked up and allowed it to cool.
10.
The cake was decorated by dusting it with some icing sugar and name happy birthday
written on it using icing sugar.
Chemistry explanation
Eggs in this recipe acted as the leavening agent. Eggs have a more complicated ingredient
make up as well as a diverse effect on baking. Eggs majorly consist of water, so they help in
moisturizing the cake to make it tender and help in gluten development. As explained by Luo et
al. (2016), gluten in the flour, in addition to Albumin and ovalbumin, which are proteins in the
eggs, make rising in the cake possible. These proteins, when hydrated with water, form a net of
disulfide bonds that holds the cake together and forms a net that traps CO2 gas to bring the rising
effect. Beating the eggs properly helps the mixture to foam, hereby trapping air inside. When put
in the oven, the air trapped in the foam begins to expand, and this is what causes the rise in the
cake without baking soda or baking powder. The egg’s yolk is also rich in fat, which provides a
lubrication effect. Egg proteins are softer and less chewy than gluten proteins, so the end result
is a loaf with a tenderer texture and golden color.
CAKE BAKING
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Gluten formation image source: Jessica Gavin 2019
Conclusion
The lactic acid in bacteria can widely be used in the fermentation process and in the
baking process as essential starter cultures. Milk and eggs increase the nutritional value of the
cake in addition to the sweet, tender effect. This Lemon cake baked without the use of baking
powder or baking soda or any leavening agent came out very light, spongy, lemony, sweet, and
unbelievably refreshing.
CAKE BAKING
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References
Gavin, J. (2019, January 21). What is gluten, and why it’s so important? Retrieved from
https://www.jessicagavin.com/what-is-gluten-and-why-its-important/
Kawai, M., Tsuchiya, A., Ishida, J., Yoda, N., Yashiki-Yamasaki, S., & Katakura, Y. (2019).
Suppression of lactate production in fed-batch culture of some lactic acid bacteria with
sucrose as the carbon source. Journal of Bioscience and Bioengineering.
Luo, Y., Li, M., Zhu, K. X., Guo, X. N., Peng, W., & Zhou, H. M. (2016). Heat-induced
interaction between egg white protein and wheat gluten. Food Chemistry, 197, 699-708.

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