Already have an account? Get multiple benefits of using own account!
Login in your account..!
Remember me
Don't have an account? Create your account in less than a minutes,
Forgot password? how can I recover my password now!
Enter right registered email to receive password!
Performance Evaluation
Cake batter aeration can be affected by the plasticity, consistency, emulsification, bake stock formulation and other fats and oil properties. Creaming volume evaluations measure the ability of an oil or margarine to incorporate and retain air in a cake batter. In most cases, batter aeration is an indicator of the baked cake volume, grain and texture and materially affects the handling qualities of the cake batter.
The creaming volume test formula consists of only three ingredients: (1) Test oil or margarine, (2) granulated sugar, and (3) whole eggs. This procedure is the first stage of an old fashion pound cake, where all of the cake batter aeration depended upon the creaming properties of the oil with whole eggs. Batter specific gravities are determined after mixing for 15 minutes and again after 20 minutes. Continued aeration, identified by a decrease in batter specific gravity, indicates that the fat or oil product has a stable consistency that has not broken down to allow the release of air from the batter. Specific gravity is expressed as grams per cubic centimetre per 100 grams, calculated by multiplying the reciprocal of the specific gravity by 100. Specific volume better illustrates the amount or degree of aeration. The performance test is applicable to emulsified, as well as non emulsified products, to measure aeration potential in a cake batter.
What are the disadvantages of protozoa
parazoz????
Q. After the blastula stage what is the following stage of the embryonic development? What is the passage from blastula to the next stage called? The blastula turns into gastru
Functional properties of proteins These are those physico-chemical properties that enable the proteins to contribute to the desirable characteristics of the food Potential f
In eukaryotes the SER has enzymes able to begin double bonds into fatty acyl CoA molecules in an oxidation reaction which uses molecular oxygen. This reaction is catalyzed
Explain Micropener - Non-surgical Endodontic Retreatment They are iso-colour coded flexible, StSt hand instruments It has with 7mm k-type flutes, It is ava
Define Surface properties of Proteins? The surface properties relates primarily to surface tension, emulsification and foaming characteristics of proteins, which are discussed
How is the yolk sac formed? What is the function of the yolk sac? The yolk sac is formed from the covering of the vitellus by some cells originated from the primitive gut. T
How are the heterotrophic beings divided in the ecological study of food interactions? The Heterotrophs are divided into consumers and decomposers. An ecosystem can survive wit
Vitamins Vitamins, as you may already know, derive its name from the word 'Vital Amine'. These are the organic compounds required for normal metabolism, growth and developme
Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!
whatsapp: +91-977-207-8620
Phone: +91-977-207-8620
Email: [email protected]
All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd