[The use of lard in the production of some confectionery flour products]

Gavrilovic, M.; Jovanovic, O.; Vrbaski, Z.; Vranac, K.

[The use of lard in the production of some confectionery flour products]

1986

Gavrilovic, M. (Tehnoloski fakultet, Novi Sad (Yugoslavia)) | Jovanovic, O. | Vrbaski, Z. | Vranac, K.

It was established that the studied emulsifiers and inhibitors of crystallization have different effects on the changes of the characteristics of dilatation and viscosity of lard. The studied crystallization emulsifiers and inhibitors, added to lard, have different effects on the volume mass of the cream. The studied lards affect the characteristics of tea cookies and shortened, casted sugar cake. The addition of lecithin, monoglyceride and polyglycerolester to lard has a satisfactory effect on the appearance and chewing properties of tea cookies. The addition of lecithin and monoglyceride to lard has a satisfactory effect on the shape, middle structure and chewing properties of shortened, casted sugar cake.

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AGROVOC Keywords

calidad cristallisation emulsificantes ester esteres inhibition lard gras lecithine lecitinas pasteles peso poids produit de confiserie produit de cuisson tocino dorsal viscosidad

Bibliographic information

Published in

Zito hleb (Yugoslavia)

Volume 13 Issue 1 ISSN 0351-0999

Pagination

pp. 65-73

Other Subjects

Yougoslavie/ creme; Cristalizacion; Inhibicion; Productos de panaderia; Qualite; Yugoslavia/ crema; Mono y digliceridos; Emulsifiant; Viscosite; Productos de confiteria; Gateau; Mono et diglyceride

Language

Serbo-Croatian

Note

2 ill.; 2 graphs; 9 tables; 16 ref. Summary (De)

Type

Summary

In AGRIS since: 1991-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Unassigned data from Yugoslavia

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