Cake quality depending on the fat composition

Gavrilovic, M.; Vrbaski, Z.; Jovanovic, O.; Tot, N.

Cake quality depending on the fat composition

1987

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

Differences have been established between the solid phase content in cake fat, made of lard and a corn-germ oil mixture, and hydrogenated tallow with the addition of an emulgator mixture. After laboratory interesterification, the cooling curve of the interesterificated lard sample changes because crystallization heat release is reduced. It was established that the functional characteristics of cake fat can be evaluated with the help of the volume density of cream and some physical characteristics of the batter and sugar-fat, moulded cake.

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AGROVOC Keywords

aceites crema emulsificantes grasas animales huile pasteles sebo suif

Bibliographic information

Published in

Zbornik radova - Tehnoloski fakultet (Yugoslavia)

Issue 18 ISSN 0550-2187

Pagination

pp. 7-18

Other Subjects

Corps gras animaux; Emulsifiant; Propriete physico-chimique; Creme; Gateau; Propiedades fisico-quimicas; Yugoslavia/ enfriamiento; Yougoslavie/ refroidissement

Language

Serbo-Croatian

Note

6 graphs; 3 tables; 9 ref. Summary (En)

Type

Summary

In AGRIS since: 1990-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Unassigned data from Yugoslavia

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