Preparation of high-ratio cakes using untreated wheat flour

Improved batter formulations for making high-ratio cakes, along with corresponding methods, are provided which allow complete elimination of treated (e.g., chlorinated) wheat flour in the formulations without sacrifice of desirable organoleptic and structural properties in the end products. The batters include untreated wheat flour (either soft or hard) and respective minor amounts of one or more selected proteins and unmodified starch (e.g., wheat, corn or potato). In certain instances significant reductions in the amounts of shortening and/or egg ingredients normally used can be made, without deleteriously affecting cake quality.

BACKGROUND OF THE INVENTION 
1. Field of the Invention 
The present invention is concerned with so-called high-ratio cake batters, 
and corresponding methods of formulating the same, using untreated soft or 
hard wheat flours in place of at least a portion of conventionally used 
chlorinated soft wheat flours which must normally be employed to give 
desirable end products. More particularly, the invention is concerned with 
high-ratio formulations which employ substantially untreated wheat flour, 
along with respective amounts of one or more selected proteins and 
substantially unmodified starch in order to give high-ratio cake products 
which are substantially the equal, in terms of organoleptic properties, of 
prior otherwise identical cakes made using conventional treated wheat 
flour. 
2. Description of the Prior Art 
A large proportion of commercially manufactured cakes are of the so-called 
high-ratio variety. This term is taken to mean a cake which has relatively 
high levels of sugar (and sometimes water) as compared with the quantity 
of flour used. 
Virtually all high-ratio cakes are made with wheat flour which has been 
specially treated for use in high-ratio formulations. Specifically, the 
flour can be treated either by chlorination or heat treatment thereof, 
although for reasons of cost and performance chlorinated flour is by far 
the most prevalent product used. Treated flours allow production of 
high-ratio cakes having desirable organoleptic and structural properties 
such as crumb quality, shelf life and structural integrity. On the other 
hand, attempts at directly using untreated flours in high-ratio batter 
formulations have generally proven to be failures, inasmuch as the 
resultant cakes tend to collapse and are deficient in other respects. 
While chlorinated flour does produce very acceptable high-ratio cakes, a 
problem is presented because of the possible chemical changes in flour by 
the action of chlorine. Specifically, many countries of the world have 
banned the use of chlorinated flours for reasons of public health, and 
this trend is likely to continue. Accordingly, there is a real need in the 
art for an acceptable high-ratio batter formulation which can be employed 
to give satisfactory end products and which partially or desirably 
completely eliminate the use of chlorinated wheat flour. 
Another factor of considerable importance to commercial bakers stems from 
the fact that high-ratio cakes must generally be prepared using soft or 
cake flour, as opposed to hard or bread flour. Hence, a commercial bakery 
must maintain separate storage facilities for soft wheat flour (which is 
normally chlorinated) for use in cakes and the like, and for hard wheat 
flour which is used in bread products. As can be appreciated, a 
considerable savings could be realized if bakeries could have but a single 
supply of flour for use in all of the products it produces. 
Prior work done at Kansas State University in connection with untreated 
wheat flour cakes is reported in a paper entitled "Chlorine Treatment of 
Cake Flour II. Effect of Certain Ingredients in the Cake Formula," Cereal 
Chemistry Abstracts, Vol. 24, No. 3, p. 108. In this paper the authors 
compared small, lean-formula cakes (as opposed to high-ratio cakes) using 
both chlorinated and untreated flours with various additives. In one 
series of tests (Table 4), untreated wheat flour was used in the lean 
formula, along with wheat starch and whole eggs. The results of this test 
demonstrated that an inferior quality cake was produced as compared with a 
companion test using exclusively chlorine treated flours. Apart from the 
fact that this paper describes lean-formula cakes which do not normally 
contain a protein source apart from the wheat flour, the authors state 
that when whole eggs are employed in the formula (which of course are a 
protein source), a deleterious effect on the baking properties of 
untreated flour is observed. 
SUMMARY OF THE INVENTION 
The present invention overcomes the problems discussed above by provision 
of high-ratio batters, and corresponding methods, which employ 
substantially untreated wheat flour (either hard or soft) without 
sacrifice of desirable organoleptic and other properties in the resultant 
cakes. Broadly, the batter compositions of the invention include untreated 
wheat flour, a quantity of sweetening agent such as sugar which is 
relatively large in proportion to the quantity of wheat flour for making 
the batter high-ratio in character, and respective amounts of one or more 
selected proteins, and substantially unmodified (granular) starch. The 
batters may also normally contain other ingredients conventionally used in 
context, e.g., egg whites, whole eggs, nonfat dry milk solids (NFDM), 
shortening, salt, baking powder, water and cream of tartar. 
In use, batter formulations made in accordance with the invention can be 
used for the production of a wide variety of high-ratio cakes, and the end 
products are essentially equivalent in terms of organoleptic properties 
and shelf life to those made using chlorinated cake flour. 
It is also significant that substantially untreated flour of the hard or 
soft variety can be used to good effect in the invention. Thus, a baker 
need only maintain a supply of untreated hard flour which can be used in 
high-ratio cakes as well as in breads and the like. 
DESCRIPTION OF THE PREFERRED EMBODIMENTS 
High-ratio batter compositions in accordance with the invention contain 
quantities of substantially untreated wheat flour. As used in the present 
specification and claims, the term "untreated" refers to lack of 
significant treatment conventionally used to render soft wheat flour 
acceptable for high-ratio batter compositions. That is to say, it is 
conventional to provide chlorinated or in some instances heat treated 
flour for employment in high-ratio batter compositions; the term 
"untreated" in accordance with the invention simply means that the 
conventional treatment for such flours has been omitted. 
The batter compositions also contain a quantity of sweetening agents 
(normally sugar) which is relatively large in proportion to the quantity 
of wheat flour for making the resultant batter high-ratio in character. As 
those skilled in the art will understand, the sugar is normally present at 
a level of at least about 110% by weight, based upon so-called "baker's 
weight", i.e., upon the quantity of flour taken as 100%. Although the 
upper limit on sugar addition in high-ratio batters varies in specific 
cases, the sugar is normally present in such batters at a level of from 
about 110 to 150% by weight (baker's weight). 
The batters of the invention also include respective minor amounts of one 
or more selected proteins and substantially unmodified (granular) starch. 
The protein is desirably present at a level of from about 4 to 35% by 
weight (baker's weight), and this range refers to the total quantity of 
protein sources within the ambit of the invention which are present in the 
formulation. It will of course be recognized that the protein content in 
specific cases may vary, depending principally upon the type of cake 
desired. That is to say, many cake formulas normally include egg whites, 
which is one of the protein sources of the invention; and this normally 
used quantity plus that added for purposes of the instant invention is 
embraced within the above ranges. In terms of protein added strictly for 
purposes of the present invention, the additional protein (i.e., over that 
normally used in a given formulation) should be included at a level of 
from about 0.5 to 6% (baker's weight). The protein should also be selected 
from the group consisting of the proteins found in rye, soy, cottonseed, 
peanut, pea, egg whites, milk, whey, wheat protein concentrate and 
mixtures thereof. Specific sources for such protein are preferably 
selected from the group consisting of defatted toasted soy flour, active 
defatted soy flour, soy isolates, cottonseed flour, pea flour, egg whites, 
nonfat dry milk, whey, wheat protein concentrate, rye flour (preferably 
light) and mixtures thereof. The most preferred sources are the 
soy-containing sources. 
The starch fraction is preferably selected from the group consisting of 
unmodified wheat, corn and potato starches and mixtures thereof. In this 
connection, unmodified or granular starch refers to the starch as 
extracted from the native source, as compared with so-called "modified" or 
chemically or biologically treated starches. It was found that high 
amylose and waxy starches tested did not perform satisfactorily in the 
invention. For example, waxy corn starch, high amylose starch and 
pregelatinized starch were tested, but these failed to perform. However, 
quantities of pregelatinized starch can be included in the high-ratio 
formulations of the invention, provided that unmodified starch is present 
as well. 
The unmodified starch should be present in the batter formulation at a 
level of from about 5 to 15% by weight (baker's weight), and more 
preferably from about 10 to 15% (baker's weight). 
In the preparation of high-ratio formulations in accordance with the 
invention, the ingredients are mixed in a manner similar to the 
conventional technique. However, it has been found that the addition of 
salts (usually table salt and baking powder) should be delayed until near 
the end of the batter-making procedure. This has been shown to give 
enhanced results. Although the reason for the effect is not completely 
understood, it is believed that early salt addition inhibits protein 
whipping properties (especially those of soy) and therefore less air 
incorporation is attained as evidenced by higher specific gravities of the 
batters. 
Formulas for white or yellow layer cake batter preferably include the 
addition of cream of tartar to bring the pH of the batters within a 
suitable range. The pH values of such cake batter should be in the range 
of about 6.9-7.1, and these values are particularly desirable when the 
addition of salt and baking powder is delayed as described above. When a 
procedure is employed with early addition of salt and baking powder, the 
proper pH should be somewhat higher, generally in the range of from about 
7.4-7.5.

The following Examples will illustrate the formulation of high-ratio 
batters in accordance with the invention, and the production of end 
products therefrom. The Examples are presented for illustrative purposes, 
and nothing therein should be construed as a limitation upon the overall 
scope of the invention. In all cases percentages by weight are in terms of 
baker's weight. 
EXAMPLE 1 
A series of high-ratio cakes were produced in accordance with the 
invention. In all cases a Hobart N-50 mixer with whipping attachment was 
employed for blending the batter ingredients. The specific procedure used 
was as follows: 
(1) Blend all dry ingredients, except salt and baking powder or other 
salts, for 1 minute (or until completely blended) at 1st speed; 
(2) Add 1/2 of total batter water and mix for 1 minute at 3rd speed; 
(3) Add shortening and mix at 1st speed for 1 minute. During step (3), 
liquid whole eggs are gradually added; 
(4) Scrape bowl and continue mixing at 3rd speed for approximately 30 
seconds or until the specific gravity of the batter reaches a value of 
about 0.90-0.95; and 
(5) Add baking powder, salt, and the balance of the batter water and the 
batter is mixed for 2 minutes at 2nd speed, then for 2 minutes at 1st 
speed. The final temperature of the batter should be kept at 
68.degree.-70.degree. F. Baking is conducted in the conventional manner 
[e.g., 350.degree.-375.degree. F. for 23-26 minutes for 8 inch layers (12 
ounce batter)]. 
In one specific test a high-ratio white layer cake was produced, using the 
following ingredients: 
TABLE I 
______________________________________ 
% (baker's weight) 
______________________________________ 
Untreated wheat cake flour 
100 
Soy flour 12 
Starch 10 
Sugar 120 
Nonfat dry milk solids (NFDM) 
11.75 
Egg white liquid 31.5 
Shortening 50 
Salt 3 
Baking powder 6.25 
Water 137 (variable) 
Cream of Tartar 0.5 
______________________________________ 
After baking the cake was examined for crumb and grain quality, volume and 
shelf life, and was found to be essentially equivalent to a standard white 
cake produced using chlorinated cake flour. 
In another test using the identical procedure, a high-ratio yellow cake was 
prepared which was equivalent to conventional yellow cakes using 
chlorinated flour. The ingredients were as follows: 
TABLE II 
______________________________________ 
% (baker's weight)) 
______________________________________ 
Untreated wheat cake flour 
100 
Soy flour 12 
Starch 10 
Sugar 120 
NFDM 11.75 
Liquid whole eggs 40 
Shortening 25 
Salt 3 
Baking powder 6.25 
Water 113 (variable) 
Cream of tartar 0.5 
______________________________________ 
It was discovered in this test that, in some instances, use of the present 
invention allows or requires a substantial reduction in the quantity of 
shortening. Specifically, standard yellow cake formulae normally include 
50-55% (baker's weight) shortening, but as shown in Table II, 25% (baker's 
weight) shortening with the instant invention gives equivalent results. 
Broadly speaking, shortening reductions (over that normally employed) of 
up to 55% are possible with the invention. 
A chocolate cake was also made by the above described method, using the 
following ingredients: 
TABLE III 
______________________________________ 
% (baker's weight) 
______________________________________ 
Untreated wheat cake flour 
100 
Soy flour 12 
Starch 10 
Sugar 145 
Cocoa (Dutched) 23 
NFDM 15 
Shortening 25 
Whole eggs (Liquid) 45 
Salt 4 
Baking powder 4 
Baking soda 1.5 
Water 135 (variable) 
______________________________________ 
Here again, the resultant cake was in every way the equal of the usual 
high-ratio chocolate cake made with chlorinated flour. 
EXAMPLE 2 
A high-ratio angel food cake was made by the following procedure. First, 
four preblends were prepared as follows: 
TABLE IV 
______________________________________ 
Preblend # % (baker's weight) 
______________________________________ 
1. Egg Whites (Liquid) 
286 
2. Sugar 65 
Cream of tartar 4 Blend by 
Sifting 
Salt 3 
3. Flavor (e.g. vanilla) 
As Desired 
4. Untreated wheat cake flour 
100 
Soy 6 
Starch 10 Blend by 
Sifting 
Sugar 213 
______________________________________ 
Preblend No. 1 was first beaten to a wet peak, whereupon No. 2 was added 
gradually, with continued beating, to bring the egg whites back to medium 
peak. Preblend No. 3 was then added with additional beating, followed by 
folding in No. 4 carefully by hand. Twenty ounces of the mixture was then 
scaled, placed in a 10" tube, and baked 35 minutes at 375.degree. F. 
The resultant cake was equivalent in all respects to the conventional 
variety. 
All of the above examples were repeated using untreated hard wheat bread 
flour in place of the untreated cake flour. The resultant cakes were 
essentially equivalent with those of the previous examples. Therefore, the 
utility of hard wheat flour in the present invention is manifest.