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Nur Humairah binti Mohd Fairuz Nur Rania Aina binti Zolkafle  

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Designing the best method or alternative to help Aunt Kiah manages his cake making.  

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Understand process cake making according to process and use the material accordingly. 01 Modify amount of cake ingredients according to size wanted customers. Diversify cake flavor according for more compliant desire customers 02 Take care of boarding houses manufacture and marketing in order can help upgrade advantage. 03

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Cake making ingredients 01 Cake making process 02 The interests of the cake making process and specifications cake making. 03

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Ingedients butter - 1 cup (2 sticks) all-purpose flour - 3 cup (155g per cup) eggs - 4 eggs sugar - 1 1/2 cup water - 250ml vanilla essence - 2 tbsp milk - 1 cup baking soda/baking powder - 2 tbsp

Chemical equipment ethyl ester polyglycerol ester sucrose stearate distilled water vanillin  pseudomonas fragi polyglycerol ester

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Photo by Alex Rodríguez Santibáñez on Unsplash

Ethyl formate	 N-amyl acetate N-octyl acetate Methyl butrate Ethyl butrate N-amyl butrate Methyl salicylate Linalyl acetate 

Rum Pears, bananas Oranges Apples Pineapples Apricots Oil of wintergreen Lavender, sage 

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Photo by Juan Manuel Giraldo Grisales on Unsplash

1. IN A BOWL, MIX SUGAR AND  BUTTER/OIL TOGETHER. 

Fat acts as a tenderizer in cake batter (mixture of flour and  liquid) . First, because it adds moisture and  richness to the cake and, second, because fat interferes  with gluten formation in the flour and  with coagulation of the eggs. Solid fats, like butter and  shortening, are also the vehicle for creating  air pockets in the cake batter. The texture of cakes made with oil is—in general— superior to the texture of cakes made with butter. Oil cakes tend to bake up loftier with a more even crumb  and stay moist and tender far longer than cakes made  with butter Sugar does much more than just sweeten a cake. When the baking temperature reaches  300 degrees Fahrenheit, sugar undergoes what is  known as a Maillard reaction,  a chemical reaction between amino acids,  proteins and reducing sugars. The result is browning,  which forms the crust of many baked goods,  such as bread. The Maillard reaction is  not the same as caramelization,  but both work together to create  appetizing golden-brown surfaces and  an array of flavors. Sugar also provides a direct food source for yeast,  enhancing the yeast  

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2. SIFT TOGETHER THE ALL-PURPOSE FLOUR AND  BAKING SODA 

Flour gives the cake its strength and  holds all the ingredients together,  thanks to its proteins that mix  with water to form gluten. The gluten stretches to contain  the leavening gases when the cake is rising in the oven. The higher the protein content in the flour,  the stronger the dough. The carbon dioxide from the baking powder or  baking soda will expand the cake. Gluten holds those bubbles in place (think  of a balloon that contains  air) while the fat from the oil or  butter lubricates the process. When it bakes, the whole protein network hardens  and holds the bubbles in cakes  

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Eggs play a big role, since their inherent proteins work  with other ingredients to form  the structure of the cake. The emulsifiers in the yolks also help  to mix ingredients that normally don't want  to stay together, like water and oil. 

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The role of vanilla in sweet baked goods is  like the role of salt on the savory side:  it enhances all the other flavors in the recipe. Without it, cookies and  cakes tend to taste flat and bland. Forget to add the vanilla once,  and you'll probably never do it again! Vanilla essence is important to camouflage  the smell of eggs.  

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The protein in milk softens, contributes moisture,  and adds colour and flavour to baked goods. It's a double-whammy in terms of function,  as it gives the dough or batter strength and structure,  as well as adds tenderness, flavour and moisture 

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The flavors used to make extracts and essences are  the extracted essential oils from fruits,  herbs, and vegetables, or an imitation of the same. Many fruit flavors are obtained  from the natural parts (e.g.,  rind of lemons and oranges or  the exterior fruit pulp of apricots and peaches). In some cases, artificial flavor is  added to enhance the taste,  and artificial coloring may be added for eye appeal. 

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Heat helps baking powder produce  tiny bubbles of gas, which makes  the cake light and fluffy. Heat causes protein from the egg to change  and make the cake firm. As you bake a cake, you are producing  an endothermic chemical reaction that changes  ooey-gooey batter into a fluffy, delicious treat!  

CHEMISTRY PROJECT (2).pptx

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