3800497
Description
Mind Map by Annabel NICOLSON, updated more than 1 year ago
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Created by Annabel NICOLSON
over 8 years ago
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How it's made: Cake
- Flavours
- Ingredients
- Taste
- Sweetner
- Caster sugar
- Specific heat
- Non-enzymatic browning
- Manipulations
- May be under cooked
- May be under cooked
- Manipulations
- 80 degrees
- Hardening of
gluten
- Maintains stronger
structure
- Maintains stronger
structure
- Hardening of
gluten
- Non-enzymatic browning
- Prevents too
much CO2
- Stops bonding of
protein chains
- Stops bonding of
protein chains
- Butter
- Fluffy
texture
- Fluffy
texture
- Specific heat
- Caster sugar
- preference
- Cocoa powder
- Vanilla extract
- Cocoa powder
- Sweetner
- Self-raising
flour
- Leavening
agent
- Produces
CO2
- Fluffy
Texture
- Fluffy
Texture
- Flour
- Gluten
- Structure
- Protein
chains
- Eggs
- denaturing of
the proteins
- Shape
- Compound
(acid/base)
- Baking soda
(acid/alkaline)
- Baking soda
(acid/alkaline)
- Compound
(acid/base)
- Shape
- denaturing of
the proteins
- Eggs
- Protein
chains
- Elasticity
- Fibres,
stretchy
webs
- Fibres,
stretchy
webs
- Structure
- Gluten
- Baking
soda
- Produces
CO2
- Leavening
agent
- Taste
- Ingredients
Media attachments
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