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The Effect of Various Types of Sugar on the Rise and Sensory Acceptability of Cake. Trisha Garcia Krystle Dixon. Purpose of Experiment. Replacement of white granulated sugar in cake with 3 different types of sugars to observe differences in texture, height, and taste. Demerara Corn syrup - PowerPoint PPT Presentation
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The Effect of Various Types of Sugar on the Rise and Sensory Acceptability of Cake
Trisha GarciaKrystle Dixon
PURPOSE OF EXPERIMENT
Replacement of white granulated sugar in cake with 3 different types of sugars to observe differences in texture, height, and taste.
o Demerara o Corn syrupo Organic coconut palm
BACKGROUNDC12H22O11
Sugar is made from:• Sugarcane• Beets
Effects of sugar on baked goods:o Stabilizero Textureo Leavenso Coloro Flavor
HYPOTHESIS
The cake prepared white granulated sugar (control) will have the largest rise, will be most tender, and will be the most acceptable compared to the cakes prepared with demerara, corn syrup, and coconut palm sugar.
METHODSPrepared and baked 4 different cakes using the same basic yellow cake recipe.o One cake baked with white sugar
(control)o Three cakes baked with either
demerara sugar, corn syrup, or coconut palm sugar
WHITE SUGAR (CONTROL)Ingredients:• 1 cup cake flour• 1 tsp baking powder• ¼ tsp salt• ¼ cup softened butter• ½ cup white granulated sugar• 1 ½ eggs at room temperature• 1 tsp vanilla• ¾ cup milk
Preparation:1. Preheat oven to 350 degrees F. Put
parchment paper in a 20.5 cm round pan2. Combine flour, baking powder, and salt in
a bowl and sift3. Cream butter and sugar until fluffy. Beat
in eggs one at a time. Add vanilla and mix until combined
4. Slowly add flour alternately with milk. Batter should be smooth.
5. Bake for 20-25 minutes. Leave 5 minutes in pan
Corn SyrupIngredients:• 1 cup cake flour• 1 tsp baking powder• ¼ tsp salt• ¼ cup unsalted,
softened butter• ½ cup corn syrup• 1 ½ eggs at room
temperature• 1 tsp vanilla• ½ cup milk
Demerara SugarIngredients:• 1 cup cake flour• 1 tsp baking powder• ¼ tsp salt• ¼ cup softened
butter• ½ cup raw sugar• 1 ½ eggs at room
temperature• 1 tsp vanilla• ¾ cup milk
Coconut Palm SugarIngredients:• 1 cup, 2 tbsp cake flour• ½ tsp baking powder• ¼ tsp salt• ½ cup softened butter• ½ cup packed coconut
palm sugar• 2 eggs at room
temperature• 1 tsp vanilla• 1 cup milk
White sugar (control) Coconut palm sugar
Demerara sugar Corn syrup
OBJECTIVE TESTING
• Toothpick and ruler: measure height
• Penetrometer : measure tendrness
SUBJECTIVE TESTING
• Describe:Taste, Texture, Appearance,
& Tendereness• Rate the acceptability: 1 being the worst – 4 being the best
RESULTS – HEIGHT OF CAKES
• Control Cake (446)• Increase of 1.75 cm• 93.33% difference
• Demerara Cake (947)• Increase of 1.67 cm• 71.52% difference
Variation Before baking (cm)
After baking (cm)
Control
1 3, 2.75, 2.50
Average
2.75Demerara sugar
1.5
3, 3, 3.5 3.17
Corn syrup
1.25
3.5, 3.5, 3
3.33
Coconut palm sugar
1.5
2, 2.5, 2
2.17
HEIGHT, CONT.
• Corn Syrup Cake (205)• Increase of 2.08 cm• 90.83% difference
• Coconut Palm Sugar Cake (017)• Increase of 0.67 cm• 36.51% difference
Control
Demerara
Corn Syrup
CPS
0 0.5 1 1.5 2 2.5 3 3.5 4 4.5 5
Height of Cakes Before and After Baking
Before Baking (cm) After Baking (cm)
RESULTS - PENETROMETRY
• Control – 54.5 mm• Demerara Sugar – 65 mm• Corn Syrup – 48 mm• Coconut Palm Sugar – 57.5 mm
Penetrometer (mm)010203040506070
Penetrometry of Cakes
Control Demerara Corn Syrup CPS
FINDINGS – RISE AND TENDERNESS
• CS cake rose the mosto Air into batter
• CPS cake rose the leasto Too much liquid?
• RS cake the most tendero Absorption of liquido Prevention of gluten
production• CS cake the least tender
o More moisture taken up by the sugar
SENSORY EVALUATION
• 27 testers• Control cake rated as the most popular• Coconut Palm Sugar cake rated as least
popular• Most all cakes evaluated as being moist
and tender• CPS cake too dense and wet• Some thought CS cake chewy
• RS and CPS cakes took on the color of the sugars used
CS Cake11%
CPS Cake9%
Raw Sugar Cake21%
Control Cake38%
Acceptability Rating of Different Sugars in Cakes
CONCLUSIONS/IMPLICATIONS
• Coconut Palm Sugar – mostly sucrose (some glucose, fructose)
• Granulated sugar – sucrose• Demerara Sugar – mostly sucrose (some
glucose, fructose)• Corn Syrup – glucose
• Combinations of different types of sugars to improve cakes• Liquid vs. crystalline sugar
• Largest rise = Corn syrup cake
• Most tender = Demerara cake
• Most acceptable = White sugar cake (control)
REFERENCES
• www.finecooking.com/articles/how-sugar-affects-baking.aspx• www.bakersjournal.com/content/view/967/38/• http://www.sugar.org/images/docs/sugar-functional-roles.pdf