Author Question: Compare the cakes prepared with no shortening and double shortening to the cake prepared from the ... (Read 65 times)

javeds · **on:** Aug 19, 2018

Compare the cakes prepared with no shortening and double shortening to the cake prepared from the standard recipe.

Question 2

Compare the cakes prepared with no sugar and double sugar to the cake prepared from the standard recipe.

todom5090 · **Reply #1 on:** Aug 19, 2018

Answer to Question 1

No-shortening product is expected to be tough, dense, and low in volume with tunneling. Double shortening is expected to yield a low-volume, oily product with altered mouthfeel.

Answer to Question 2

Excess sugar yields a dense, coarse, crumbly grain with low volume due to inability to retain gases. Inadequate sugar yields a tough product with tunneling.