What does humectant do when baking cakes?

Humectants play a crucial role in cake baking by attracting and retaining moisture. They work in a few ways:

1. Improving Texture and Tenderness:

* Hydration: They absorb water from the air and the batter, helping to keep the cake moist and tender. This is especially important for cakes that tend to dry out, like pound cakes or angel food cakes.

* Gluten Development: Humectants can affect gluten development in the batter. By keeping the flour hydrated, they can contribute to a softer, more tender crumb.

2. Enhancing Flavor and Shelf Life:

* Flavor Enhancement: Some humectants, like honey or brown sugar, add their own unique flavor to the cake.

* Shelf Life: By keeping the cake moist, they also help extend its shelf life, preventing it from becoming stale too quickly.

Common Humectants in Baking:

* Honey: Adds sweetness and a slight tang.

* Brown Sugar: Provides moisture and a molasses flavor.

* Molasses: Deepens flavor and adds moisture.

* Maple Syrup: Offers a rich, sweet flavor and moisture.

* Glycerin: A clear, colorless liquid that is a powerful humectant, but can also affect the cake's texture if used in large amounts.

* Corn Syrup: Adds sweetness and moisture.

Important Considerations:

* Amount: Too much humectant can make the cake too moist and dense. It's important to follow recipes carefully and adjust amounts based on your climate and ingredients.

* Type: Different humectants have different properties and flavor profiles. Choose the one that best suits your recipe and desired flavor.

In short, humectants are essential ingredients in cake baking for achieving a moist, tender, and flavorful end product.