Sponginess in Cakes With Gluten and Cakes Without Gluten 3rd

7/26/2019 Sponginess in Cakes With Gluten and Cakes Without Gluten 3rd

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Sponginess in Cakes With Gluten and Cakes Without Gluten

Evan Lamberson

3143 Sprucewood Drive

Decatur G! 3""33

Lakeside #igh School

$enth Grade



2

$able o% Contents

&ackground 'esearch 3

(aterials and (ethods )

'esults

Discussion and Conclusion

!cknowledgements

Works Cited

!ppendi*



3

What constitutes the best gluten+%ree %lour substitute %or baking cakes, Gluten a

substance that is %ound in man- grains like r-e barle- and wheat has man- uni.ue properties

that man- baked goods are based on /0What is Gluten, par2 12 eople with intolerance to

gluten a condition known as celiac disease e*perience a negative reaction when the- eat gluten

so i% the- want to eat baked goods the- must bake them with gluten+%ree %lour2 illsbur-5 !ll+

urpose Gluten+6ree 6lour is the best gluten+%ree %lour %or baking cakes because o% the added

*anthan gum2

When tr-ing to %ind best gluten substitute one must know the properties o% gluten2 Gluten

is a mi*ture o% two protein groups gliadins and glutenins /6ennema 7812 ! protein is a ver-

large comple* molecule made up o% di%%erent combinations o% 71 smaller parts called amino

acids strung together like a chain /6ennema 7812 roteins can be classi%ied b- how the- are

made or b- their structure /6ennema 7182 roteins are like the %actories or machines o% li%e9 the-

assemble all o% the molecules that make up a cell and the- also disassemble all o% those

molecules /(cGee :";2 $he behavior or <ob o% a protein changes when its conditions are

changed as well such as being e*posed to heat or air /(cGee :";2 Gluten is an interesting kind

o% protein2

$here are di%%erent kinds o% proteins and gluten is a special one2 Gluten is what is known

as a %ood protein /6ennema 718+77"2 6ood proteins are proteins that are available in abundance

agriculturall- sustainable not to*ic digested easil- and nutritionall- ade.uate /6ennema 718+

77"2 Gluten also has uni.ue properties2 $he proteins that make up gluten are some o% the most

comple* naturall- available proteins ever discovered /(cGee ;712 Gliadins and glutenins are

both appro*imatel- 1""" amino acids in length which is long even %or a protein /(cGee ;772

Gluten also has special characteristics that make it so use%ul %or baking2



4

=ne o% the things that is needed especiall- %or baking bread is a dough that rises2 Gluten

is an important part o% bread dough because o% its elasticit- and plasticit- /(cGee ;772 Dough

with gluten in it changes its shape when pressure is applied /elasticit- but then reverts back to

its original shape when pressure is relieved /plasticit- /(cGee ;772 $his elasticit- and

plasticit- allows %or the dough to e*pand when a leavening agent like -east creates gas but

because o% the plasticit- o% gluten the walls o% the bubble do not break when the- are placed

under pressure /(cGee ;772 Gluten also rela*es over a period o% time or when it is kneaded

allowing %or the dough to be more malleable and %orm into man- shapes /(cGee ;732 Gluten

also has interesting properties that are based on its interaction with water2

Gluten>s interaction with water is one o% the other reasons that it is so important in

baking2 !ll proteins hold and absorb water although some dissolve in water and some do not

/(cGee :":2 Gluten is special in that it absorbs large amounts o% water but does not dissolve

which e*plains wh- a well+baked cake is moist and spong- /(cGee :":2 &aked goods without

gluten in them must account %or the lack o% sponginess that is created when gluten is present in

some wa-2

Gluten+%ree %lours work similarl- but not the same as %lours with gluten which is wh-

gluten+%ree cakes and breads are generall- tougher drier and sti%%er2 Cakes and breads made with

gluten+%ree %lour cannot bene%it %rom the elasticit- and plasticit- o% gluten so the- must

substitute other components /(cGee ;4)2 $o emulate the plasticit- o% gluten emulsi%iers are

added to stabili?e gas bubbles produced b- -east /(cGee ;4)2 &ecause gluten+%ree %lours work

di%%erentl- than %lours with gluten it is ver- hard to create %lour that is gluten+%ree and bakes into

a good cake2 (ost people en<o- a light and %lu%%- cake or a moist dense butter- cake but what

i% -our %lour does not contain gluten, &ecause cakes have so much butter and sugar gluten pla-s



5

a vital part in making sure the weight o% the cake does not collapse on itsel% /(cGee ;;42 $he

structural stabilit- gluten provides in the baking process is ver- important to making sure the

cake can support itsel% /(cGee ;;42

$he %lour that included gluten used in this pro<ect was ubli*5 !ll+urpose 6lour2

ubli*5 lists the %lour with two main ingredients@ bleached enriched wheat %lour and malted

barle- %lour /ubli* !ll+urpose 6lour2 Aeither o% these %lours have added supplements to help

with the baking process2

=ne o% the gluten+%ree %lours used in this pro<ect was &ob>s 'ed (ill5 !lmond

(ealB6lour2 !lmond meal does not include an- supplemental ingredients to help with baking

/!msterdam 42 n &ob>s 'ed (ill5 !lmond 6lourB(eal the onl- listed ingredient is blanched

almonds /&ob>s 'ed (ill2 !lmond meal alread- has a multitude o% proteins that act similarl-

but not the same as gluten /!msterdam 42

$he other gluten+%ree %our used was illsbur-5 !ll+urpose Gluten+6ree 6lour2

illsbur-5 !ll+urpose Gluten+6ree 6lour contains *anthan gum to help with the cake+baking

process /illsbur-2

Gluten is a uni.ue protein and %lours without gluten generall- have to resort to using

ingredients that tr- to recreate the properties o% gluten2 Gluten>s properties o% elasticit- and

plasticit- allow it to create well shaped cakes and breads with a good te*ture /(cGee ;772

Gluten>s abilit- to hold a si?able amount o% water without dissolving is also important to the

water content and sponginess o% cakes /(cGee :":2 % gluten+%ree %lour is used in a cake then

the cake will be less elastic or spong- compared to a cake baked with ubli*5 !ll+urpose 6lour2



6

!n oven rack was ad<usted to the middle position and the enmore5 oven was heated to

1 FC2 =ne 73cm b- 33 cm rectangular -re*5 cake pan was coated with 1; mL o% Crisco5

Canola =il which was measured in a $rudeau5 1;mL measuring spoon2 n a 42L $upperware5

(i*ing &owl );1mL o% ubli*5 !ll+urpose 6lour measured with a -re*5 113mL measuring

cup and 172;mL o% 'um%ord5 !luminum+6ree &aking owder measured with a $rudeau5 ;mL

measuring spoon and a $rudeau5 72;mL measuring spoon was whisked together with an

!(C=5 Whisk2 $his mi*ture was whisked together with 32;mL o% Diamond Cr-stal5 osher

Salt measured with the 72;mL measuring spoon and a $rudeau5 12;mL measuring spoon2 $his

mi*ture was set aside2

$wo sticks o% ubli*5 nsalted &utter were beat together with 414mL o% ubli*5

Granulated Sugar measured with the measuring cup in a 32:L Sunbeam5 (i*ing &owl with a

Sunbeam5 (i*masterH electric mi*er on medium speed %or %ive minutes2 $his time was timed

with a $a-lor5 Digital $imer2 6our large Christopher5 rivate SelectionsH eggs were beat in to

the mi*ture with butter and sugar one at a time2 $he bowl was scraped with a Iolrath5 7;cm

'ubber Spatula as needed2 Ae*t 1;mL o% (cCormick5 ure Ianilla E*tract measured with the

1;mL measuring spoon was beat in to the mi*ture2

$he speed o% the mi*er was reduced to low and 777mL o% the %lour mi*ture made earlier

was measured with the measuring cup and beat in2 !%ter that 1mL o% Ston-%ield5 Whole (ilk

was measured with the measuring cup and beat in until it was incorporated2 $hen 777mL o% the

%lour mi*ture was measured with the measuring cup and beat in2 !gain 1mL o% Ston-%ield5

Whole (ilk was beat in alongside 777mL o% the %lour mi*ture2 $he batter was poured into the

pan that was prepared earlier and the pan was placed in the preheated oven %or 7 minutes2 $his

was timed with a $a-lor5 Digital $imer2



7

!%ter 7 minutes had passed the resulting cake was taken out o% the oven and le%t to cool

%or %ort- minutes under a Au$one5 !llureH 'ange #ood2 $he cake was then removed %rom the

-re*5 pan with a Iolrath5 7;cm 'ubber Spatula2 $he cake was cut into twent- 4cm b- )cm

pieces measured with a Westcott5 'uler and cut with a Iictorino*5 itchen ni%e2 $his batch

was labeled Gluten*2 J stood %or the batch number one through three and each piece was

assigned a number one through thirt-2 $he process was repeated two more times2 Each time the

batch was labeled with the correct batch number2 $he entire process was repeated again e*cept

that &ob>s 'ed (ill5 !lmond 6lourB(eal was substituted %or the ubli*5 !ll+urpose 6lour2

Each batch was labelled !lmond*2 J re%erred to the batch number like be%ore2 $hree batches o%

cake with &ob>s 'ed (ill5 !lmond 6lourB(eal were made2 =nce again the entire process was

repeated e*cept that illsbur-5 !ll+urpose Gluten+6ree 6lour was substituted %or the ubli*5

!ll+urpose 6lour2 Each batch was labeled illsbur-*2 J re%erred to the batch number like be%ore2

$hree batches o% cake with illsbur-5 !ll+urpose Gluten+6ree 6lour were made2

$he height o% each piece o% cake was measured in centimeters with a Westcott5 'uler2

$he measurements /#1 were placed into a data table alongside observations about the color and

te*ture o% the cake2 ! bag o% ubli*5 Granulated Sugar which massed e*actl- "281kg was placed

on top o% each piece o% cake2 $he height o% the cake with the mass on top o% it /#7 waK

s measured in centimeters and the measurements were put into the data table2 $he mass

was taken o%% o% the cake and the height /#3 was measured once more in centimeters and the

measurements were put into the data table2

$he raw data o% cake batch Gluten1 showed #1 values ranging %rom 72)cm to 321)cm #7

values ranged %rom 72"8cm to 7248cm and #3 values ranged %rom 724cm to 728cm2 6or batch

Gluten7 #1 ranged %rom 324cm to 424cm #7 ranged %rom 723cm to 32;1cm and #3 ranged



8

%rom 32":cm to 328:cm2 &atch Gluten3 had #1 values ranging %rom 3218cm to 4277cm #7 values

ranging %rom 72"3cm to 327)cm and #3 values ranging %rom 7288cm to 3288cm2

Sadl- !lmond1 !lmond7 and !lmond3 were unmeasurable2 &ecause the almond %lour

had nothing in it to provide structural stabilit- and absorb water the cake that came out o% the

oven was not a cake2 nstead the batter never baked because the water wasn>t getting absorbed2

$he cake was less o% a cake and more a thick pudding2

$he batches made with the illsbur-5 %lour were success%ul2 illsbur-1 had #1 values

ranging %rom 3218cm to 328:cm #7 values %rom 723)cm to 327"cm and #3 values ranging %rom

728:cm to 32)7 cm2 &atch illsbur-7 had #1 values ranging %rom 3274cm to 32)1cm #7 values

%rom 7241cm to 72:8cm and #3 values ranging %rom 32"1cm to 3243 cm2 &atch illsbur-3 had #1

values ranging %rom 323;cm to 32;cm #7 values %rom 72;:cm to 32"1cm and #3 values ranging

%rom 72:8cm to 3231 cm2 6or a complete table o% raw data see the !ppendi*2

Gluten1 had a mean #1 value o% 7281cm a mean #7 value o% 723:cm and a mean #3 value

o% 723cm2 Gluten7 had a mean #1 value o% 3288cm a mean #7 value o% 72:8cm and a mean #3

value o% 32;)cm2 Gluten3 had a mean #1 value o% 32::cm a mean #7 value o% 723cm and a

mean #3 value o% 32;1cm2

Table One

Average Heights of Gluten Batches

#1 #7 #3

Gluten1 7281cm 723:cm 723cm

Gluten7 3288cm 72:8cm 32;)cm

Gluten3 32::cm 723cm 32;1cm

!verage o% Gluten1+3 32;8cm 72)cm 327cm

illsbur-1 had a mean #1 value o% 32;1cm a mean #7 value o% 728cm and a mean #3

value o% 327;cm2 illsbur-7 had a mean #1 value o% 3244cm a mean #7 value o% 72)4cm and a



9

mean #3 value o% 3218cm2 illsbur-3 had a mean #1 value o% 32;8cm a mean #7 value o% 72:1cm

and a mean #3 value o% 3213cm2

Table Two

Average Heights of Pillsbury Batches

#1 #7 #3

illsbur-1 32;1cm 728cm 327;cm

illsbur-7 3244cm 72)4cm 3218cm

illsbur-3 32;8cm 72:1cm 3213cm

!verage o% illsbur-1+3 32;1cm 72;cm 3218cm

6igure =ne shows the average sponginess o% the cakes baked with the tested %lours2 Sponginess

is determined b- the e.uation ( H 3− H 2

H 1− H 2 )∗100 2 $his e.uation displa-s sponginess as the

percentage2 $he sponginess o% Gluten1+3 is );27 and the sponginess o% illsbur-1+3 is ;2:2

Figure One



10

Sponginess of Cakes

Gluten Pillsbury

0

20

40

60

80

Batch

Sponginess

!ccording to this data m- h-pothesis was correct2 $he cakes with gluten were spongier

than the cakes without gluten2 $his proves the common belie% that gluten+%ree cakes are %lat and

%irm even i% ingredients like *anthan gum have been added2 Surprisingl- the cakes made with

all+purpose %lour had more variances in data than the cakes made with gluten+%ree %lours2 $he

height o% the all+purpose %lour cakes varied much more between batches than the illsbur-5

Gluten+6ree 6lour cakes2

n%ortunatel- cake+baking also has its errors2 $he biggest error in this pro<ect is the %act

that one o% the %lours %ailed to produce a cake2 &ecause o% the lack o% gluten the proteins in the

almond %lour could not support the weight o% the cake nor could the- absorb the moisture in



11

order to keep the cake %rom becoming pudding2 !nother error made during e*perimentation was

a human error2 n ever- Gluten* batch onl- a partial number o% the pieces could be measured

because the cake was damaged %rom sticking to the pan2 $his does not have a large e%%ect on the

pro<ect because man- pieces still survived2

% this pro<ect was repeated more research on the e%%ects %lours have on the baking

process would be gathered so as to avoid the disaster with the almond %lour2 &ecause the gluten+

%ree %lour with *anthan gum produced a nice cake one e*periment that would provide more

insight on the workings o% gluten would be one that compared the e%%ects o% gluten and *anthan

gum in baking2

Gluten pla-s a vital role in the baking process2 Without gluten a cake cannot support its

own weight and collapses on itsel%2 !dditionall- without gluten>s moisture absorbing properties

cakes are wet and mush-2 !dded supplements like *anthan gum can help cakes support

themselves but nothing can per%ectl- emulate gluten2

!cknowledgements

would like to thank m- dog &an<o %or watching me cr- all o% those sleepless nights2

would also like to thank (rs2 &rim %or helping me through a ma<or problem in m- pro<ect2



12

Works Cited

!msterdam Elana2 The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More.

&erkele-@ Celestial !rts 7""82 rint2

&ob>s 'ed (ill5 !lmond 6lourB(eal2 &ob>s 'ed (ill5 Aatural 6oods2 13 =ct2 7"142

6ennema =wen2 Food Chemistry2 (iami@ C'C ress 7"":2 rint2

(cGee #arold2 n Food and Cookin!. Aew Mork@ Scribner 7""42 rint2

illsbur-5 !ll+urpose Gluten+6ree 6lour2 illsbur-5 78 Aov2 7"142

ubli*5 !ll+urpose 6lour2 ubli*52 13 =ct2 7"142

0What is Gluten, "#M $inin!. niversit- o% Iermont n2d2 Web2 11 Sep2 7"142



13

Nhttps@BBuds2uvm2eduBdocumentsBglutenObasics2pd%BP2

!ppendi*

Table Three

Height ata for Gluten!

iece #1 #7 #3

1 72;cm 72"8cm 7248cm

7 72:1cm 7218cm 7248cm

3 72:)cm 727:cm 724cm

4 72)cm 7277cm 724:cm

; 72cm 721:cm 72;1cm

) 7288cm 7248cm 72:8cm

321)cm 7247cm 7284cm

: 32";cm 7243cm 728;cm

8 32"3cm 724:cm 728cm



14

1" 32"1cm 7241cm 7287cm

11 7281cm 724)cm 727cm

17 72:8cm 7233cm 7287cm

13 AB! AB! AB!14 AB! AB! AB!

1; AB! AB! AB!

1) AB! AB! AB!

1 AB! AB! AB!

1: AB! AB! AB!

18 AB! AB! AB!

7" AB! AB! AB!

Table Four

Height ata for Gluten"

iece #1 #7 #3

1 32:4cm 72;1cm 324cm

7 421cm 72::cm 32)cm

3 421)cm 723cm 32":cm

4 42":cm 32"4cm 32:;cm

; 328;cm 72):cm 32):cm

) 4274cm 32":cm 32:1cm

421)cm 32;1cm 32::cm

: 424cm 3278cm 328:cm8 32)8cm 72:cm 324:cm

1" 42";cm 3218cm 3248cm

11 4211cm 728:cm 32);cm

17 427;cm 32"4cm 32:7cm

13 324cm 72;:cm 321cm

14 32;4cm 728;cm 3237cm

1; 327cm 72);cm 327;cm

1) 32)3cm 72;cm 3278cm

1 AB! AB! AB!

1: AB! AB! AB!

18 AB! AB! AB!

7" AB! AB! AB!

Table Five

Height ata for Gluten#



15

iece #1 #7 #3

1 328:cm 72)cm 3248cm

7 328cm 721cm 32":cm

3 328cm 723:cm 3277cm4 32)8cm 72;3cm 32)7cm

; 3218cm 721:cm 728cm

) 32:cm 72);cm 324:cm

4213cm 321:cm 32:)cm

: 427"cm 327cm 3288cm

8 42":cm 32")cm 328cm

1" 32;8cm 72"3cm 7288cm

11 4277cm 724:cm 324cm

17 32:cm 327)cm 32)8cm

13 328)cm 72;:cm 324:cm

14 42";cm 3218cm 32:cm1; 32)8cm 72:3cm 3274cm

1) 4218cm 727cm 32)4cm

1 328:cm 32":cm 327cm

1: 32;cm 728cm 3248cm

18 AB! AB! AB!

7" AB! AB! AB!

Table Si$

Height ata for Pillsbury!

iece #1 #7 #3

1 32;1cm 72:;cm 324:cm

7 32;7cm 724cm 323:cm

3 3273cm 728cm 32"8cm

4 327:cm 723:cm 32";cm

; 327:cm 7238cm 32"3cm

) 3247cm 72:7cm 32"4cm

32;7cm 721cm 7288cm

: 32;1cm 72:cm 327:cm

8 3248cm 72;3cm 321:cm

1" 32;7cm 727cm 321cm

11 32)8cm 7287cm 3274cm

17 32;"cm 72:cm 3271cm

13 3233cm 728:cm 3218cm

14 321cm 327"cm 32;7cm

1; 3218cm 721cm 728:cm



16

1) 32;7cm 72)cm 321cm

1 3247cm 723)cm 3218cm

1: 328:cm 7281cm 32;1cm

18 328)cm 321cm 32)7cm7" 32):cm 321;cm 32;8cm

Table Seven

Height ata for Pillsbury"

iece #1 #7 #3

1 32;3cm 728cm 3243cm

7 3248cm 724;cm 3277cm

3 327)cm 7241cm 32"1cm4 32;4cm 724cm 323:cm

; 32;7cm 72:1cm 3241cm

) 32;1cm 72)8cm 3233cm

3274cm 72)cm 32":cm

: 3237cm 72)4cm 32";cm

8 327cm 72;1cm 32"3cm

1" 3244cm 72;4cm 321;cm

11 32;4cm 72)cm 3214cm

17 32)1cm 72:8cm 3218cm

13 324:cm 72;cm 3211cm

14 324)cm 72;3cm 3213cm1; 32;"cm 727cm 327cm

1) 32;3cm 723cm 3277cm

1 324:cm 72)cm 3271cm

1: 3244cm 72)8cm 321:cm

18 3238cm 72;:cm 3277cm

7" 3233cm 72;cm 321cm

Table %ight

Height ata for Pillsbury#

iece #1 #7 #3

1 321cm 7284cm 327)cm

7 32)cm 7281cm 3218cm

3 323cm 728cm 3277cm

4 32)4cm 72:8cm 321;cm



17

; 32;cm 721cm 32"4cm

) 3247cm 72))cm 32"cm

323:cm 72)cm 7284cm

: 323cm 72)7cm 32"1cm8 32))cm 72:7cm 3217cm

1" 327cm 7284cm 3277cm

11 32)8cm 72:8cm 327:cm

17 324cm 32"1cm 321cm

13 324:cm 72)8cm 32"7cm

14 3247cm 72)7cm 728:cm

1; 323;cm 72;:cm 72:8cm

1) 323:cm 72)4cm 7287cm

1 32;cm 7281cm 327cm

1: 321cm 72:cm 3218cm

18 327cm 728;cm 327)cm7" 32))cm 728cm 3231cm

Documents

Sponginess in Cakes With Gluten and Cakes Without Gluten 3rd