<P> A gluten matrix is formed when the proteins glutenin and gliadin, found in wheat flour, are mixed in the presence of water . When the batter is agitated, these two proteins form cross-links, disulfide bonds, ionic bonds, and hydrogen bonds . The matrix that forms is strong and very flexible . Although no water is added to the batter, the gluten reacts with the water found in egg whites . Since air has already been entrapped in the foam, the flour proteins can only coat the already entrapped air . This helps to strengthen the cell walls and batter during baking or any other handling . This is beneficial because the meringue on its own is weak, cannot expand in heat, and does not have any elasticity normally expected in cakes . </P> <P> Starch gelatinization occurs around the same time as when expansion stops and the cake sets or collapses . When starch granules are exposed to heat and water, they swell, leaching out some starch and forming hydrogen bonds with other starch granules . About 96% of the starch granules are gelatinized . Starch granules create very strong and rigid gel networks . The starch gel network is interspersed throughout the structure along with the aggregated protein network . The formation of the starch gel may interfere with expanding bubbles, causing them to burst and air to leave the cake . This would result in s collapsed cake . </P> <P> Sugar functions as a sweetener, stabilizer, and tenderizer . The amount of sugar has a large impact on the overrun and stability of the foam . When sugar and egg whites are whipped together, a meringue is formed . If the amount of sugar is less than or equal to the amount of egg whites, a soft meringue is formed . A stiffer meringue is formed when there is more sugar than egg white . Angel food cakes usually have equal parts sugar and egg white . Sugar will disturb protein foam formation in a positive or negative manner . It is also important that the sugar is added slowly, so that the crystals have a chance to dissolve . It is typically added after a weak foam has been formed . This way it can help stabilize the foam instead of impeding on it, causing coagulation and collapse . When the sugar dissolves, it interacts with the proteins at the air / water interface, creating a thicker and more stable cell wall . The sugar can also assist in the denaturing and aggregation of egg white proteins, which increases overrun, giving a lighter texture . Sugar binds water through hydrogen bonds, which allows for a moist final cake and why all of the moisture does not leave during baking . </P> <P> Since there is no shortening, butter, fat, or oil, sugar is the only tenderizer . The more sugar added, the more tender the cake will be . However, if too much is added, the cake may collapse because the foam structure is not strong enough to support itself . </P>

How much sugar does angel food cake have