👉 Cakes engineering involves the application of scientific principles and techniques to enhance the quality, texture, and stability of baked goods, particularly cakes. This field integrates chemistry, physics, and biology to understand and manipulate the complex interactions within dough and batter. For instance, it explores the role of emulsifiers in creating airy textures, the impact of temperature and humidity on rising and setting, and the use of enzymes to improve dough elasticity and shelf life. Cakes engineering also delves into the science of flavor development, moisture retention, and structural integrity, enabling bakers to create innovative, high-quality cakes that meet specific sensory and functional requirements. By leveraging this knowledge, engineers can optimize baking processes, reduce waste, and develop new products that cater to diverse consumer preferences.
