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A technique for the study of the baking process, and its application to the effect of fat on baking dough
Author(s) -
Elton G. A. H.,
Fisher N.
Publication year - 1966
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.2740170605
Subject(s) - food science , fat substitute , chemistry , process (computing) , milk fat , materials science , computer science , operating system , linseed oil
Details of a time‐lapse cinematographic technique for the study of baking phenomena are presented. Application of the technique to the study of the effect of fat on the rise of mechanically developed dough during baking is described, showing that doughs containing fat rose more rapidly, and for a longer time, than corresponding doughs without fat. Significantly lower loaf weights resulting from the use of fat are shown to be due to the greater size of loaves from fat‐containing doughs rather than to a specific effect of fat.