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Creaming and other tests in the assessment of bakery fats
Author(s) -
Ottaway F. J. H.,
Cookson M. A.,
Cornford S. J.,
Coppock J. B. M.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740090210
Subject(s) - creaming , food science , penetrometer , volume (thermodynamics) , dilatometer , materials science , chemistry , composite material , environmental science , biochemistry , physics , quantum mechanics , thermal expansion , soil science , soil water , emulsion
Abstract Attempts have been made to correlate certain properties of fats with their behaviour in cake‐ and biscuit‐baking. Penetrometer, dilatometer and creaming tests have been examined. The first two are only of limited value, but creaming can be correlated with cake volume for a type of cake whose texture depends on volume of included air, but not with the volume of biscuits in which air is included to a much more limited extent.