A2 Home Economics - Whisking cakes behaviour changes (Swiss roll)

mind map of the behaviour changes of a swiss roll (whisking behaviour changes)

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  • Created by: Cwiwwie
  • Created on: 15-05-13 09:21
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  • SWISS ROLL
  • 1. Making a swiss roll involves whisking and adding air to the mixture.
    • 2. The trapped air in the egg structure is an important raising agent.
      • 3. The egg white needs to be whisked to provide a stable foam.
        • 4. In the whisking method, the egg proteins are stretched and denatured by the mechanical action of whisking.
          • 5. This new protein structure traps small air bubbles into a fairly stable foam. The mixture will become thick and creamy coloured as more air is whisked in.
            • 6. The heat generated from the whisking may also coagulate the proteins into a stronger structure.
              • 7. plain flour is then gently folded in and the flour sticks to the protein and produces a honeycomb mixture.
                • 8. Next, the cake is baked in an oven.
                  • 9. on heating, the water from the egg becomes steam which causes the cake to rise.
  • 3. The egg white needs to be whisked to provide a stable foam.
    • 4. In the whisking method, the egg proteins are stretched and denatured by the mechanical action of whisking.
      • 5. This new protein structure traps small air bubbles into a fairly stable foam. The mixture will become thick and creamy coloured as more air is whisked in.
        • 6. The heat generated from the whisking may also coagulate the proteins into a stronger structure.
          • 7. plain flour is then gently folded in and the flour sticks to the protein and produces a honeycomb mixture.
            • 8. Next, the cake is baked in an oven.
              • 9. on heating, the water from the egg becomes steam which causes the cake to rise.
  • 2. The trapped air in the egg structure is an important raising agent.
    • 10. The protein molecules in the egg and flour stretch.
      • 11. the protein coagulates and the starch gelatinises, producing a firm structure.
        • 12. the surface of the cake browns due to the protein and starches with dry heat producing non-enzymic browning.
    • 12. the surface of the cake browns due to the protein and starches with dry heat producing non-enzymic browning.

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