X-fault defect occurs in
1 point
Bread
Cakes
Biscuits
All of the baked products
Answers
Answer:
If too much baking powder is used the cake will sink in the centre. This fault occurs when any aerating or ‘opening’ ingredient is used in excess causing the cake to rise more than the structure can support. The cell structure then breaks, releasing gas and the centre collapses. The opening and closing agents act as opposites. For example the ‘M’ fault can also be caused by using insufficient liquid. The same fault can be caused by using too much sugar. Excess sugar in a recipe produces a cake with a crisp top crust and a tendency to be dry.
An ‘M’ fault may be corrected by using less sugar, less baking powder or more liquid to balance the recipe.
THE ‘X’ FAULT
If too much of a closing agent, e.g. liquid, is used, the cake produced has a ‘close’ texture. That is, it is dense, tough and rubbery. After baking, the sides tend to collapse inwards forming a sort of ‘X’ shape called an ‘X’ fault. There is often a region of very dense crumb texture or ‘bone’ near the bottom of the cake.
Cakes demonstrating an ‘X’ fault usually have too much liquid in the batter. As the extra water turns to steam it aerates the structure. While in the oven the cake volume is good, but as the cake cools after baking the steam condenses and stops supporting the crumb structure. The cake then begins to shrink and collapse, especially at the sides. As there is more liquid at present the starch gelatinises quickly and fully giving a rubbery crumb texture. A cake with an ‘X’ fault can be improved by reducing the liquid or increasing the sugar or baking powder.