Conclusions

Select one from the choices in bold or fill in the blanks.

1. As the amount of sugar increased in the pound cakes, the sweetness tended to increase/decrease/stay the same. This is because sugar is the major source of sweetness in pound cake.
2. As the amount of sugar increased in the pound cakes, the color lightened/darkened/stayed the same. This is because the reaction between sugars and proteins, called _____, increases as the amount of sugar increases. This was noticeable, for example, when comparing the control product (1× sugar) to the pound cake made with no sugar. The control product was lighter/darker.
3. As the amount of sugar increased in the pound cakes, the moistness tended to increase/decrease/stay the same. This is because sugars are _____, meaning that they attract and bond to water, essentially forming a sugar syrup in the cake. By bonding with water, the sugar, for example, prevents the _____ in flour from gelatinizing and acting as a drier. The driest of all the pound cakes was the one made with no sugar/1× sugar/1½× sugar/2× sugar.
4. As the amount of sugar increased in the pound cakes, the texture tends to become tougher/more tender/neither tougher nor more tender. This is partly because sugar speeds up/delays the formation of structure from the coagulation of _____ and the gelatinization of _____.

5. As the amount of sugar increased from none to the amount in the control product, the density of the batter and therefore the weight per cake increased/decreased/stayed the same. This is probably because _____

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6. As the amount of sugar increased from the amount in the control product to 2×, the height of the cake increased/decreased/stayed the same. This is probably because _____

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7. As the amount of sugar increased from none to the amount in the control product, the flavor (besides sweetness) of the cake changed in the following ways: _____

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8. Did you notice any other differences in the cakes or their batters? _____

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