178 TECHNOLOGY OF CEREALS four:8.5-9.5% protein and a minimum of particles at a level of about 0.5-1.0% of batter weight, exceeding 90 um in size. Fine particle size is more whisking times can be greatly reduced, all-in important than low protein content for cake mixing methods can be used and liquid egg can quality, giving finer, more even crumb than that be replaced with dried eg given by a coarser four Foam-promoting emulsifiers such as GMS Strong cake four (for fruit cakes ): 12% poly-glycerol esters, propylene-glycol esters(E477) protein, 20-25 FU starch damage, 0.18% chlorine or blends of these, used at about 1% of batter treatment weight, allow a reduction in the fat content of a cake or even substitution of the fat by a smaller High-ratio flour quantity of vegetable oil Although anti-staling effects of emulsifiers in In the late 1920s it was discovered, in the cakes are not as clearly defined as in bread U.S.A that cake four which had been bleached sucrose esters(E473), sodium stearoyl lactylate with chlorine gas to improve its colour permitted (E481)and poly-glycerol esters(E475)offer some production of cakes from formulae containing possibilities as a means of minimizing the effects levels of sugar and liquid each of which is in of staling excess of four weight. Such flour for use in high sugar/flour ratio and high liquid/flour ratio formulae is known as high-ratio four. It should flour for cake premixes also have fine, uniform granularity and low protein Some cake premixes sold in britain contain, in ontent. The chlorination treatment, generally powder form, all the ingredients required for a 0. 1-0.15% by weight, besides allowing addition cake, vis. flour, fat, sugar, baking powder, milk of larger proportions of liquid and sugar, reduces powder, eggs, flavouring and colour, and need only elasticity of the gluten and lowers the pH to 4.6- the addition of water before baking. However, 5.1 some cake premixes, particularly those sold in the Heat treatment of the grain or of the semolina U.S.A. omit the eggs and/or the milk, because from which the four is milled has been found to lighter cakes of larger volume can be made by the be an effective substitute for the chlorine treat- use of fresh eggs instead of dried ingredients ment of high-ratio cake flour(BP nos 1444173 The type of four must be suitable for the (FMBRA)and 1499 986. Lyons))(cf. p 171) particular product, flours of high-ratio type gener and cake fours may be similarly treated ally being used. The fat must have the correct Typical characteristics of high-ratio flour milled plasticity and adequate stability to resist oxida in the u. K. would be 7.6-8.4% protein, 20-25 FU tion. The addition of certain antioxidants to fat starch damage, granularity such that 70% of the to improve stability, is allowed in Britain, the particles were below 32 um in size and a minimum U.S.A. and elsewhere. Those allowed in britain of particles exceeding 90 um in size. High-ratio under the Antioxidants in Food Regulations 1978 four is particularly suitable for sponge-type goods. (S I 1978 No. 105, as amended) for addition to anhydrous oils and fats, and certain dairy products Emulsifiers in cakes other than butter, for use as ingredients are propyl, octyl or dodecyl gallates up to 100 mg/kg In cake making, emulsifiers such as glycerol or butylated hydroxyanisole (BHA)and/or monostearate( GMS)and mono-and di-glycerides butylated hydroxytoluene (BHT) up to 200 of fatty acids(e471)are used in soft fats at levels mg/kg(calculated on the fat). Those allowed in of up to 10% to produce high-ratio shortenings. the U.S. A (with permitted levels based on fat or Certain emulsifiers such as GMs, polyglycerol oil content) are: resin guaiac(0. 1%), tocopherols esters and lactic acid esters of mono-glycerides (0.03%), lecithin(0.01%), citric acid(0.01%), (E472b) possess remarkable foam-promoting pyrogallate (0.01%), propylgallate(0.02%)and properties so that when added to sponge batters bha and/or Bht(0.02%)178 TECHNOLOGY OF CEREALS flour: 8.5-9.5% protein and aminimum of particles at a level of about 0.5-1 .O% of batter weight, exceeding 90 pm in size. Fine particle size is more whisking times can be greatly reduced, all-in important than low protein content for cake mixing methods can be used and liquid egg can quality, giving finer, more even crumb than that be replaced with dried egg. given by a coarser flour. Foam-promoting emulsifiers such as GMS, Strong cake flour (for fruit cakes): 12% poly-glycerol esters, propylene-glycol esters (E477) protein, 20-25 FU starch damage, 0.18% chlorine or blends of these, used at about 1% of batter treatment. weight, allow a reduction in the fat content of a cake or even substitution of the fat by a smaller quantity of vegetable oil. Although anti-staling effects of emulsifiers in High-ratio flour In the late 1920s it was discovered, in the cakes are not as clearly defined as in bread, U.S.A., that cake flour which had been bleached sucrose esters (E473), sodium stearoyl lactylate with chlorine gas to improve its colour permitted (E481) and poly-glycerol esters (E475) offer some production of cakes from formulae containing possibilities as a means of minimizing the effects levels of sugar and liquid each of which is in of staling. excess of flour weight. Such flour for use in high sugar/flour ratio and high liquid/flour ratio Flour for cake premixes formulae is known as ‘high-ratio flour’. It should also have fine, uniform granularity and low protein Some cake premixes sold in Britain contain, in content. The chlorination treatment, generally powder form, all the ingredients required for a 0.1-0.15% by weight, besides allowing addition cake, viz. flour, fat, sugar, baking powder, milk of larger proportions of liquid and sugar, reduces powder, eggs, flavouring and colour, and need only elasticity of the gluten and lowers the pH to 4.6- the addition of water before baking. However, 5.1. some cake premixes, particularly those sold in the Heat treatment of the grain or of the semolina U.S.A., omit the eggs and/or the milk, because from which the flour is milled has been found to lighter cakes of larger volume can be made by the be an effective substitute for the chlorine treat- use of fresh eggs instead of dried ingredients. ment of high-ratio cake flour (BP nos 1444173 The type of flour must be suitable for the (FMBRA) and 1499 986 (J. Lyons)) (cf. p.171) particular product, flours of high-ratio type gener￾and cake flours may be similarly treated. ally being used. The fat must have the correct Typical characteristics of high-ratio flour milled plasticity and adequate stability to resist oxida￾in the U.K. would be 768.4% protein, 2&25 FU tion. The addition of certain antioxidants to fat, starch damage, granularity such that 70% of the to improve stability, is allowed in Britain, the particles were below 32 pm in size and a minimum U.S.A. , and elsewhere. Those allowed in Britain of particles exceeding 90 pm in size. High-ratio under the Antioxidants in Food Regulations 1978 flour is particularly suitable for sponge-type goods. (S.1 1978 No. 105, as amended) for addition to anhydrous oils and fats, and certain dairy products other than butter, for use as ingredients are propyl, octyl or dodecyl gallates up to 100 mg/kg, Emulsifiers in cakes In cake making, emulsifiers such as glycerol or butylated hydroxyanisole (BHA) and/or monostearate (GMS) and mono- and di-glycerides butylated hydroxytoluene (BHT) up to 200 of fatty acids (E471) are used in soft fats at levels mg/kg (calculated on the fat). Those allowed in of up to 10% to produce high-ratio shortenings. the U.S.A. (with permitted levels based on fat or Certain emulsifiers such as GMS, polyglycerol oil content) are: resin guaiac (0.1%), tocopherols esters and lactic acid esters of mono-glycerides (0.03%), lecithin (0.01%)) citric acid (0.01%), (E472b) possess remarkable foam-promoting pyrogallate (0.01%), propylgallate (0.02%) and properties so that when added to sponge batters BHA and/or BHT (0.02%)