A ~1H NUCEAR MAGNETIC RESONANCE STUDY OF THE CHANGES OCCURRING DURING POUND CAKE STORAGE

摘要

The definition of cake varies in different parts of the world but, essentially, it covers bakery products made from flour, sugar, eggs, fat or oil and leavening agents. Due to the high level of liquids in cake recipes, cake batter has a low viscosity. Cakes are relatively dense products, with a tender crumb and sweet taste. Their final moisture contents typically vary between 18 and 28% and are thus lower than those of bread but higher than those of cookies. Cakes can be divided into several categories, based primarily on ingredients, their ratios and their production methods.