Foam‐type cakes are complex food systems. Their main ingredients are wheat flour, hen eggs, sugar, leavening agent, and, in some cases, oil and/or surfactants. In contrast to the vast amount of research outcomes on the contribution of ingredients to the quality of batter‐type cake systems, information on the functionality and importance of the ingredients and their constituents in foam‐type cake systems is lacking. This review defines foam‐type cakes, describes how they are made, summarizes the current knowledge of factors determining their quality, and identifies the current knowledge gaps.

中文翻译：

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泡沫型蛋糕制作过程中的配料功能：综述

泡沫蛋糕是复杂的食物系统。它们的主要成分是小麦粉，鸡蛋，糖，膨松剂，在某些情况下还包括油和/或表面活性剂。与有关配料对面糊型蛋糕系统质量的贡献的大量研究成果相反，缺少有关配料及其成分在泡沫型蛋糕系统中的功能和重要性的信息。这篇综述定义了泡沫型蛋糕，描述了它们的制作方法，总结了决定其质量的因素的当前知识，并确定了当前的知识差距。