The Physics of Baking: An Experimental Investigation of Air Incorporation and Temperature on Cake Texture

Rashi Newaskar

Abstract: This research paper delves into the physical principles at play in the art of baking, focusing on how air incorporation and baking temperature affect cake texture. on the texture of cakes. By systematically varying the amount of air introduced through the creaming process and altering baking temperatures, this study provides detailed insight into how these variables influence cake structure and overall texture. The optimal texture of the cake was attained when the batter was creamed 7?11 minutes (the control) and baked at 350? for 25 minutes, allowing for the perfect amount of air going in and a controlled release of air and creation of air pockets. The implications of these findings extend to both amateur and professional baking practices, offering a scientific approach to perfecting the art of baking.

Keywords: Baking physics, Cake texture, Air incorporation, Creaming method, Baking temperature

How to Cite?: Rashi Newaskar, "The Physics of Baking: An Experimental Investigation of Air Incorporation and Temperature on Cake Texture", Volume 14 Issue 9, September 2025, International Journal of Science and Research (IJSR), Pages: 238-241, https://www.ijsr.net/getabstract.php?paperid=SR25904102818, DOI: https://dx.doi.org/10.21275/SR25904102818