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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