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Cakes and Muffins

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Cereal-Based Food Products

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Abstract

Cakes and muffins are categorized as soft wheat products made from wheat flour, sugar, fat and eggs. Different varieties of cakes are available globally based on flour/sugar ratio, presence/absence of egg, mixing methods, color and fat content. The crumb of cake is light colored characterized with a fine, velvety and tender sponge like texture while the crust is darker in color. The flavor of cake is majorly derived through maillard reaction and caramellization of sucrose while the structure of cake is built through protein denaturation and starch gelatinization during baking. Muffins are similar in terms of ingredients to cakes however, former are of smaller size (2 ounces) and are categorized as bread-like and cake-like muffins based on their sugar and fat contents.

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Authors and Affiliations

  1. Department of Food Science and Technology, University of Karachi, Karachi, Pakistan

    Tahira Mohsin Ali, Marium Shaikh & Abid Hasnain

  2. Department of Human Nutrition and Dietetics, Faculty of Health Sciences, Iqra University, Karachi, Pakistan

    Tooba Mehfooz

Authors
  1. Tahira Mohsin Ali
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  2. Marium Shaikh
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  3. Tooba Mehfooz
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  4. Abid Hasnain
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Correspondence to Tahira Mohsin Ali .

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Editors and Affiliations

  1. Department of Food Science and Technology, Government Degree College for Women, Anantnag, Jammu and Kashmir, India

    Manzoor Ahmad Shah

  2. Department of Food Science and Technology, Pondicherry University, Puducherry, India

    Kappat Valiyapeediyekkal Sunooj

  3. Department of Food Science and Technology, Government College For Women, Srinagar, Jammu and Kashmir, India

    Shabir Ahmad Mir

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Ali, T.M., Shaikh, M., Mehfooz, T., Hasnain, A. (2023). Cakes and Muffins. In: Shah, M.A., Valiyapeediyekkal Sunooj, K., Mir, S.A. (eds) Cereal-Based Food Products. Springer, Cham. https://doi.org/10.1007/978-3-031-40308-8_5

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