Cakes are chemically-leavened sugar-rich bakery products. Depending on the cake type, air is incorporated differently during mixing. Sponge cake batter is a gas bubble rich foam, while cream cake batter is an emulsion containing less gas cells. Given the consumer interest in reduced sucrose food systems, we here examined the potential of using altered mixing atmospheres [pure nitrogen (N2) or carbon dioxide (CO2)] to improve reduced sucrose cake quality. The use of poorly soluble N2 resulted in voluminous, stable batter. This was especially the case for foam-type sponge cake batters. During baking of sponge and cream cake batters, leavening was similar for batters prepared either under air or N2, resulting in similar cake qualities. Use of the highly soluble CO2 as mixing atmosphere negatively affected batter density, but positively leavening during baking due to temperature-induced release of previously solubilized CO2. In foam-type sponge cake making, the significant negative effect of CO2 on batter density was not overruled by the positive effect of CO2 release during leavening/baking. In contrast, the CO2 mixing atmosphere during batter-type cream cake making had only a limited negative effect on batter density while greatly affecting leavening, and resulting in high-quality, voluminous (reduced sucrose) cakes.
Read full abstract