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The Reproduction of Squashy Sultry Butter Cake Essay Example

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The Reproduction of Squashy Sultry Butter Cake

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The Reproduction of Squashy Sultry Butter Cake. According to the Department of Agriculture of U.S (2012), it is advisable to adopt low fat or fat-free dairy products. Milk has immense benefits especially low fat fortified milk. Indispensable nutrients from milk include vitamin D, potassium and calcium, good for development of well-built bones. According to Harvard food pyramid (2006), the risks of consuming milk override benefits of consumption. Commercial producers of cake should, consider health issues when incorporating milk. Active dry yeast, manipulates sugar feeding on and making it ready to function in the dough. Yeast spruces up taste of the cake by incorporating a rich yeast taste to the final product, ferments and raises dough. Yeast loosens up gluten in cake.

Unsalted lard is good when accurate determination of salinity is required. Lard has 80% of fat from milk, thus high in cholesterol. Granulated sucrose is for sweetening, and preservation. Salt enhances taste and preserves the cake (Baking, 2010). All-purpose flour depending on different wheat varieties it is milled and has various levels of proteins. Harder wheat has whole meal characteristics and is nutritious. The flour exists in a range of varieties depending on the treatment during production. White all-purpose flour has traces of chlorine dioxide from bleaching therefore its nutritional value is compromised. According to Hartman (2010), organically produced baking flour is highly nutritious. For additional nutritional value and a quality texture, commercial manufacturers should use a blend of gluten-free whole flour. Corn Syrup got used for mollification. According to Life Extension Foundation (2014), the risks of high corn syrup concentration include complications as high blood pressure, atherosclerosis, obesity and diabetes. High concentration of fructose increase experience of metabolic complications. Vanilla enhances taste and is for inhibition of the sugar quantity used, and is a preservative (Nazzal et al.Most ingredients when extensively used without regulation can cause health risks to consumers. Too much sugar, protein and cholesterol in the ingredients pose detrimental health risks and must get regulated. The Reproduction of Squashy Sultry Butter Cake.

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References

Baking, M. S. (2010). TOP 10 TRENDS IN 2010. Baking Management, 14(3), 14. Retrieved from http://search.proquest.com/docview/220851391?accountid=45049

Gooey Butter CakeGooey Butter Cake History and Recipe. (n.d.). Retrieved December 6, 2014, from http://whatscookingamerica.net/History/Cakes/

Hartman, L. R. (2010). Organically correct. Snack Food & Wholesale Bakery, 99(11), 40-44. Retrieved from http://search.proquest.com/docview/854016070?accountid=45049

Harvard health publications; harvard heart letter examines USDAs new food pyramid at its 1-year anniversary. (2006). Biotech Week, , 503. Retrieved from http://search.proquest.com/docview/205799014?accountid=45049

Higginbotham, K. L., Burris, K. P., Zivanovic, S., Davidson, P. M., & Stewart, C. N. (2014). Antimicrobial activity of hibiscus sabdariffa aqueous extracts against escherichia coli O157:H7 and staphylococcus aureus in a microbiological medium and milk of various fat concentrations. Journal of Food Protection, 77(2), 262-8. Retrieved from http://search.proquest.com/docview/1498090256?accountid=45049

Kim, O. (n.d). TAKE A RICH AND GOOEY COFFEE (CAKE) BREAK. Hamilton Spectator, The (ON).

Knoblauch, M. (2009). Let Me Eat Cake: A Celebration of Flour, Sugar, Butter, Eggs, Vanilla, Baking Powder, and a Pinch of Salt.Booklist, 105(13), 12.

Nazzal, D., Batarseh, O., Patzner, J., & Martin, D. R. (2013). Product servicing for lifespan extension and sustainable consumption: An optimization approach. International Journal Of Production Economics, 142(1), 105-114. doi:10.1016/j.ijpe.2012.10.017

Pruska-kdzior, A., Kdzior, Z., Gorcy, M., Pietrowska, K., Przybylska, A., & Spychalska, K. (2008). Comparison of rheological, fermentative and baking properties of gluten-free dough formulations. European Food Research and Technology = Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung.A, 227(5), 1523-1536. doi:http://dx.doi.org/10.1007/s00217-008-0875-1

UNITED STATES OF AMERICA ACTING THROUGH U.S. DEPARTMENT OF AGRICULTURE. (2012). Costa Mesa: Experian Information Solutions, Inc. Retrieved from http://search.proquest.com/docview/1603511118?accountid=45049

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