User:MollyWicks/sandbox

Angel food cake
file:///C:/Users/Wicks/Downloads/[doi%2010.1016_B0-12-227055-X_00147-4]%20DesRochers,%20J.L.%20--%20Encyclopedia%20of%20Food%20Sciences%20and%20Nutrition%20CAKES%20Chemistry%20of%20Baking.pdf

I plan to add details about the molecular interactions involved in an angel food cake and how they contribute to the overall structure. I also plan to add some information about the commercial production of angel food cake.

Foegeding, E., Luck, P., & Davis, J. (2006). Factors determining the physical properties of protein foams. Food Hydrocolloids, 20(2-3), 284-292.

Fennema, O. R. (1996). Food Chemistry(3rd ed.), 197, New York: Marcel Dekker.

Lead Section: Angel food cake is a type of sponge cake made with eggs whites, flour, and sugar. A whipping agent, such as cream of tartar is commonly added. It differs from other cakes because it uses no butter. Its structure comes from whipped egg whites known as a protein foam.

Gluten, Pie Crust
Food Oils and Fats: Technology, Utilization and Nutrition

The ratio of ingredients and mixing method determines the texture of the crust. If the flour is not well mixed with the shortening, then water can bind to the available flour causing the gluten protein matrix to become over developed. This would result in a tough crust, as opposed to a flaky crust, which is more desirable.