Printer Friendly

What makes a tasty cake?

What makes a tasty cake?

Isopentenal, furfural, methyl pyrazine, furan methanol and acetyl furan. Sound yummy? They should. Colleen Whorton, a doctoral candidate at the University of Minnesota in St. Paul, identified these flavorants as among the chemicals responsible for making a conventionally baked white cake so much better tasting than one baked in a microwave. In fact, the flavor profile of her microwaved cake more closely resembled that of batter than that of a "baked" cake.

Baked goods develop complex flavor compounds through chemical changes that reflect both banking time and temperature. The same changes that make a cake crust brown and crisp tend to introduce a characteristic baked, buttery and somewhat caramelly taste. Not surprisingly, Whorton says, the reduced time and temperature of microwave baking -- and its lack of browning -- result in a distinctly different flavor profile, one that is "typically judged inferior by consumers." She expects studies like hers will eventually be used to identify chemical additives that can be used to synthesize a natural baked flavor in microwave-baked foods.
COPYRIGHT 1988 Science Service, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

Article Details
Printer friendly Cite/link Email Feedback
Author:Raloff, Janet
Publication:Science News
Date:Oct 8, 1988
Words:173
Previous Article:Sugars to fool plaque makers.
Next Article:Antibiotic polymer prostheses.
Topics:


Related Articles
EASY ON THE PALATE AND THE WALLET.
SUPERMARKET SAMPLER : HAVE YOUR ICE CREAM CAKE.
SHIRIN SERVES UP FLAVORFUL VALUE.
RESTAURANT REPLICAS: COPYCAT FARE GREAT FOR SUMMER ENTERTAINING : BARBECUED CHICKEN SALAD.
HOT SPOTS : PRIME TIME.
JAZZ UP MORNING FARE : FLAPJACKS - STACK 'EM UP.
THE BAYOU COMES TO BURBANK.
JAPANESE CAFE CURRIES FLAVOR : THE FACTS.
Bakin and celebratin'! (Make it!).

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters