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Use of oil in baked products—Part II: Sweet goods and cakes
Author(s) -
Hartnett D. I.,
Thalheimer W. G.
Publication year - 1979
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02674140
Subject(s) - food science , pulmonary surfactant , vegetable oil , pulp and paper industry , chemistry , engineering , chemical engineering
The discussion on the current trend in the United States to switch from the conventionally accepted lard or partially hydrogenated vegetable shortening to oil as the shortening medium in baked goods is continued. Problems encountered when oil is used to replace the plastic shortenings in sweet doughs and cakes are described. Test work has shown that surfactants are useful tools in counteracting the resultant negative aspects associated with the use of oil. A review of various surfactant systems with oil and their effects on finished sweet dough and cake quality are discussed.