On food and cooking the science and lore of the kitchen ( PDFDrive ) 1059

pressure and boiling point have several effects on a cake in the oven The batter starts to lose moisture at lower temperatures, and dries out more rapidly The air bubbles and leavening expand faster at temperatures below the setting temperature, and the protein and starch set and stabilize that structure slowly, because the batter temperature doesn’t get as hot So a cake baked in the mountains tends to end up dry, coarse, and flat A cake recipe developed at sea level must be adjusted in order for it to work at several thousand feet The loss of moisture can be compensated for by the addition of extra liquid The overexpansion of the gas cells can be reduced by reducing the amount of leavening And the structurestabilizing elements can be set earlier by reducing the levels of sugar and fat and increasing the eggs and/or flour Increasing the oven temperature also speeds the protein coagulation and starch gelation that set the structure Cooling and Storing Cakes Most cakes require a cooling period before they’re removed from their pans or otherwise handled Their structures are quite delicate when still hot, but become firm as the starch molecules begin to settle back into close, orderly associations with each other Pound and butter cakes are fairly robust, their structure coming mainly from gelated starch, and can be removed from their pans after just 10–20 minutes The sweeter eggaerated cakes are held up largely by the coagulated egg proteins, which form a more gas-tight film around the gas cells than starch does, and therefore shrink as the gas within cools and contracts The result can be a collapsed cake To avoid this, angel, sponge, and chiffon cakes are cooked in tube pans that can be inverted and suspended over a bottle to cool  ...protein coagulation and starch gelation that set the structure Cooling and Storing Cakes Most cakes require a cooling period before they’re removed from their pans or otherwise handled Their structures... and therefore shrink as the gas within cools and contracts The result can be a collapsed cake To avoid this, angel, sponge, and chiffon cakes are cooked in tube pans that can be inverted and. .. as the starch molecules begin to settle back into close, orderly associations with each other Pound and butter cakes are fairly robust, their structure coming mainly from gelated starch, and can be removed from their pans after just