Abstract
The stirring and standing conditions of cake batters were investigated when the flour and the beated liquid was mixed. Three mixing methods in which the egg white was beated only (Method A), the egg white and egg yolk were heated, respectively (Method B), and the egg white and egg yolk were beated together (Method C), were studied.
The results were as follows :
1) The cake mixed in Method A was so fine grained and uniform that it has a small expansion rate and much hardness. The cake mixed in Method B and C was so coarsely grained and ununiform that it had a large expansion rate and soft texture.
2) The short and mild stirring was preferred when the flour and beated liquid were mixed. The specific gravity of cake batters was increased and the viscosity was decreased when the stirring was excessive.
3) There was no difference of stability of the cake batters among three methods in 40 minutes standing, however the specific gravity and viscosity of cake batters mixed in method B and C were increased in 60 minutes standing.
