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. 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. When the cake has finished baking, it should have a golden brown color on the exposed area. This is due to Maillard browning reactions. If the cake bakes for too long, more moisture will be removed and the texture will turn out dry, rough, and potentially burnt. Additional ingredients in commercially produced cakes Commercial bakeries have a need to reduce cost and increase the shelf life for mass-produced products. For these reasons they use many ingredients that deviate from the traditional angel food cake recipe. Dehydrated and frozen egg whites are cheaper and more efficient than fresh egg whites. However, each lot of dehydrated egg whites varies from the next. This results in each batch of cakes varying in texture, moisture, volume, and height. Surfactants that have been used to improve the whipping properties of dehydrated eggs are sodium desoxycholate, triethyl citrate, triacetin, sodium oleate and oleic acid. Frozen egg whites do not form as firm or stable foams as fresh egg whites. It may be necessary to adjust the pH if the eggs have been refrigerated for a long time because they become more alkaline than fresh eggs. Acids can be added in manufacturing such as acetic, malic, tartaric, and citric. These improve the color and cake structure by lowering the pH, however they do not work as well as cream of tartar. Instead of using pure cake flour, wheat flour or a mixture of wheat flour and raw wheat starch is used. The wheat flour