THE BASICS OF FROZEN CAKES
ROY CHUNG
BAKERY CONSULTANT
US WHEAT ASSOLCIATES
SINGAPORE
一、LEAVENING OF CAKES蛋糕发酵
The forms of leavening can occur in cakes:蛋糕中发酵因素
·Vapor pressure水蒸气压力
规整填料·Chemical leavening化学发酵物
·Expansion of air cells incorporated during Mixing在搅拌中产生气泡膨胀
二、CLASSIFICATION OF CAKES蛋糕分类
·Based on functional ingredients that are involved in the retention of air cells in the batter:依据原材料持气功能来划分
-Foam cakes乳沫蛋糕
-Batter cakes面糊类蛋糕
-Chiffon cakes戚风蛋糕
三、CLASSIFICATION OF CAKES蛋糕种类
1．FOAM CAKES：乳沫蛋糕
·Aeration properties based on egg content in Formulation依据配方中蛋的含量来划分 膨松的程度
·Formation of air cells based on whipping before adding other ingredients气泡的形成是
在末加其它配料前在搅拌中形成的
·Angel food cakes天使蛋糕
-Uses only egg whites as the egg source只使用蛋白
·Sponge cakes海绵蛋糕
-uses whole eggs or fortified whole eggs使用全蛋或强化全蛋
2. BATTER CAKES：面糊蛋糕
·Aeration properties based on fat / oil in the Formulation以配方中的油脂来划分
·A fat-water emulsion is formed during mixing which traps the air cells in the batter在搅
拌过程中形成的脂肪乳状液裹住气泡
·Layer cakes 多层蛋糕
-Uses chemical leavening to enhance volume使用化学膨松物来增加其体积 ·Pound cakes重油蛋糕
-Leavening only by air incorporated during Mixing在搅拌过程中与空气混合产生的膨松效果
3．CHIFFON CAKES：戚风蛋糕
·A combination of both batter type cakes and foam type cakes面糊类与乳沫类蛋糕的
结合
·Initially an oil-based batter is blended先搅拌油和面粉 ·At the end of this mixing, this batter is then folded into a whipped egg white / sugar
mixture最后加入蛋白/糖等混合物
四、BASIC CATEGORIES OF FROZEN CAKES冷冻蛋糕基本分类
·Raw frozen batter-many variations冷冻面糊-多种
-Predominantly cake muffins and brownies大多数以蛋糕麦芬和核仁巧克力饼为主
-Essentially batter type cakes面糊类蛋糕
-No foam or chiffon type戚风类蛋糕
·Baked frozen –高效自吸泵many variations烤后冷冻产品-多种
-Batter type面糊蛋糕
-Foam type乳泡蛋糕
-Chiffon type戚风蛋糕
五、INGREDINETS配料
·The basic ingredients used in the formulation of cakes can generally be classified in terms of their purpose and function in the cakes蛋糕配方中的基本原料一般是根据它们作用和功能来分类的
·
Some ingredients can serve more than one function within the cake formulation有些原材料有多重功能
六、INGREDIENT CATEGORIES配料种类
完美分割·TOUGHJENERS：韧性材料
These are ingredients that provide structure to the cakes as well as toughening or binding it这些原料提供蛋糕的骨架同时也可使蛋糕增加韧性和使其凝固 -Flour面粉
-Milk solids奶固体
-Egg whites蛋白
·RENDERIZERS：柔性材料
These are ingredients that provide softness in the cake有些配料可使蛋糕柔软
-
Sugar糖
-Fats (shortening, butter, oil)油脂（起酥油，黄油，液体，油）
-Egg yolks蛋黄
-Chocolate朱古力
-Other fat containing ingredients其它脂肪配料
-Chemical leaveners化学膨松剂
-Emulsifiers乳化剂
-Starches淀粉
地籍测量
-Gums胶类
-Sugar alcohols (polyols)多羟基化合物
·MOISTENERS：湿性材料
These are ingredients that provide moistness in the cake and are associated with keeping quality这些配料提供水分使蛋糕保持质量
-Water水
-Liquid milk液态奶
-Eggs蛋
-Syrups糖浆
-Liquid sugar液体糖
·DRIERS：干性材料
These ingredients absorb and retain the moisture provided by the moisteners and they contribute to the body of the cake有些配料可吸收和保持湿性原料提供的水分，并组成蛋糕的形状
-Flour面粉
-Milk solids奶固体
-Instant starch即溶淀粉
-Gums胶
七、INGREDIENT CATEGORIES
·FLAVORERS：增香/味材料
These ingredients contribute flavor, either distinctive or subtle to the product
-Salt盐
-Sugar糖
-Cocoa可可粉
-Chocolate朱古力
-Butter黄油
-Vanilla香草
-Other flavor providing ingredients其它
八、FLOUR面粉
·The main function is structure主要作用是蛋糕的骨架
l型匹配·The main structural element is the starch主要是淀粉构成其骨架
·Protein make minor contribution to structure but controls Viscosity蛋白质也有提供骨
架的功能也可以控制它的粘度
·Too much protein might lead to a toughening of the Texture太多的蛋白质或许导致其
结构坚硬
·Different types of flour can be used for cakes depending on type of cake and
characteristics desired蛋糕的特性，需要的面粉也不同
-These include: bread flour, all purpose flour, pastry flour and cake flour这些面粉包
括：面包粉，多种用途的粉，饼皮粉和蛋糕粉
-Cake flour is most commonly used蛋糕粉使用比较普遍
·The protein content is usually between 7 to 9%蛋白质含量通常在7-9%
·For lighter and more delicate cakes, use flour at the lower end of this protein range好的
蛋糕需要蛋白质含量高于这个范围
·For heavier and denser cakes, used flour at the higher end of this range重油蛋糕使用
的面粉蛋白含量低于这个范围
·Particle size (10um) is generally finer than other flour面粉颗粒在（10UM）比较好
·More surface area leads to increased ability to absorb and bind moisture大的表面可以
增加吸水及凝水能力
·This contributes to stability during processing with a finer finish product texture
and longer shelf life这可以提高蛋糕的稳定性和增长其货架期
·The flour can be treated with chlorine gas to decrease the ph to 4.5+ / -0.2面粉可用氯 气处理，使其PH值降到4.5+ / -0.2
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