To know why cake oil is used in cakes, you must first understand the traditional production process of cakes. The key factor in making cakes and affecting the quality of the cake is the egg-laying process, which is the degree of foaming of the eggs and the stability of the foam. The more complete the foaming, the more stable the foam and the better the quality of the cake produced. The traditional production process of cake is the rapid whipping method of egg syrup. The outstanding disadvantages are long egg laying time, insufficient foaming, poor foam stability and strict technical requirements.
For example, in the event of disturbances from external factors such as high temperatures and collisions in summer, the foam easily disappears. Therefore, once the egg and sugar reach the required foam volume during the whipping process, the flour, water, leavening agent and the like are immediately mixed into the egg-sugar mixed foam to prepare a batter, and the time for the paste is required to be short. Then you need to bake the batter in the oven to ensure the quality of the cake. If the flour is not added to the flour and other materials immediately after the egg is finished, the paste will not be baked immediately. If it is disturbed by external factors such as high temperature and collision in summer, the foam will easily disappear and the cake making will fail. In addition, the egg will be broken. The strength of the protein membrane is limited. When it expands to a certain extent, it reaches its limit. Above this limit, the protein membrane will rupture, the air will disappear, and the cake will not be completed. Therefore, the traditional egg-laying technology of cakes is very strict. In addition, if the gas is only enclosed by egg protein, it is impossible to achieve the desired degree of expansion, uniform tissue structure and delicate mouthfeel.
Therefore, the traditional production process can not guarantee the quality of the cake, the distribution of the pores inside the cake is uneven, the wall of the pores is thick, the structure is not delicate, the taste is rough, the shelf life is short, and it is easy to dry and hard.
In the late 1980s, China began to import cake oil. In the early 1990s, China gradually formed industrialization, and it was quickly promoted and applied in the national baking industry. In the cake, cake oil, as a cake foaming agent and foam stabilizer, is a major technological innovation in the production process of traditional sponge cakes for nearly one hundred years. It has greatly promoted the quality of sponge cakes and promoted the scientific and technological progress of the industry. .
The major technological innovations of cake oil on the cake production process are as follows:
1, can shorten the time of egg laying
When the egg sugar mixture is whipped, the egg sugar mixture can be quickly inflated and foamed to promote foaming. The foaming property and foam stability of the emulsifier in the cake oil are the main functional characteristics of the zui in the cake production, which can shorten the traditional egg-laying time, increase the production efficiency and shorten the production cycle.
2, can improve the stability of cake batter foam
The use of cake oil significantly improves the stability of the foam in the batter. Even if the batter is left for a while after the whipping is completed, the foam will not disappear and will not collapse after being placed for a few hours, which provides great convenience for actual production. And guaranteed the quality of the cake. After a few hours of using the batter without the cake oil, not only the foam disappeared seriously, but the specific volume dropped greatly, and the qualified cake could not be produced.
3, can simplify the cake production process
The traditional cake batter can be changed into a one-step whipping method, and all the raw materials can be mixed and whipped together to form a uniform, quality-quality cake batter, which greatly shortens the production cycle.
4, can significantly improve the quality of the cake
The emulsifier forms a composite film with the protein in the cake batter, which improves the strength of the composite film, stabilizes the air foam, and distributes all the ingredients evenly. Cake oil can significantly improve the overall quality of the cake, the internal organization is more uniform, fine, thin pore walls, no uneven atmospheric pores, delicate, moist, soft, not broken, no slag.
5, can significantly increase the cake volume
It can significantly increase the cake volume by about %, increase the bulkiness of the cake, and has strong elasticity. After using cake oil, the batter is higher than the control, and the specific volume of the cake is higher than that of the control. The specific volume is an important indicator of how much the batter is inflated and the quality of the cake oil. The larger the specific volume, the more the inner batter is inflated, indicating the cake oil. The better the quality, the bigger the cake, the better the cake.
6, can increase the yield of cake
The emulsifier in the oil cake has a strong hydrophilicity, increased cake liquid (water, milk, juice, etc.) to be used, it can greatly improve the production rate of the cake.
7, can extend the shelf life of the cake
Since the emulsifier in the cake oil can form a complex with starch and protein and has good water retention, the cake can be stored for a long time, and the inside of the cake is moist, soft and not hard.
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