By E. B. Bennion, G. S. T. Bamford (auth.), A. J. Bent (eds.)
The approval for the 1973 5th variation of The know-how of Cake Making has persisted in lots of of the English-speaking international locations in the course of the international. This 6th version has been comprehensively revised and taken modern with new chapters on Cream, butter and milkfat items, Lactose, Yeast aeration, Emulsions and emulsifiers, Water task and lowered sugar Eggs and egg items, Baking fat, and reduce fats items. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, dietary worth and Packaging were thoroughly rewritten. The elevated want for the continual improvement of latest items doesn't of necessity suggest that new know-how should be regularly brought. a few of the stable previous favourites may perhaps remain produced for a few years they usually shape compatible 'bench marks' for brand new product improvement. The 6th variation introduces using relative density to switch particular quantity as a degree of the volume of aeration in a cake batter (the use of relative density is in response to overseas agreement). particular quantity is stored as a dimension of baked product quantity because the is pleased with the idea that, topic to an top restrict, a rise in particular quantity coincides with development in cake quality.
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Extra resources for The Technology of Cake Making
There are several other emulsifiers that show alpha crystalline properties in water dispersions and have been found to improve batter stabilization properties such as lactic acid esters of mono glycerides and propylene glycol esters of fatty acids. Puffpastry Puff pastry illustrates another basic and unique type of bakery product demanding different functionality from the fat in that it has a light, flaky and layered structure which, during baking, increases in volume up to eight times compared with the original dough.
E. many different triglycerides, they exhibit a broad melting range and do not have a clearly defined melting point like the melting point of a pure compound. The melting point is popularly determined as the slip melting point; however, this is insufficient to describe the melting behaviour. The solid fat content at a given temperature is of much greater BAKING FATS 29 value in describing melting behaviour and baking fats can be defined using solid fat content data. The technique used to determine solid fat content is nuclear magnetic resonance (NMR) spectrometry, which has now completely replaced the older and slower dilatation method.
The most common technique is dry fractionation; for example by holding palm oil at 28°C we obtain 20-30% stearin and 70-80% olein. 3. It can be seen that these three techniques can be used singly or in combination to give the desired melting curve for a bakery fat application. The most widely used method for formulating baking fats is to use hydrogenated oils in combination with natural oils or fractions. Shortening and margarine manufacture Following the processes already described, the shortening and margarine manufacturer has available bland, low-coloured, stable oils in a natural and modified form.
The Technology of Cake Making by E. B. Bennion, G. S. T. Bamford (auth.), A. J. Bent (eds.)