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 processes of the photochemical stage of the photosynthesis process? Photolysis of water, with liberation of molecular oxygen, and photophosphorylation of ADP, with
Oil Seed Meals as By-pass Protein Source The protein digestion in ruminants encompasses microbial transformation of dietary protein in the rumin. A varying portion of feed pro
Define two ways in which genetic recombination occurs during meiosis. Genetic recombination happens during crossing- over and independent assortment.
Q. What do you mean by Oxalates? Oxalates are widely distributed in plant foods mostly in the form of calcium salts. Oxalates are known to interfere with calcium absorpti
What are hormones? Hormones are substances secreted by the endocrine glands and collected by the circulation that act to make effects upon exact organs and tissues. Hormones
how many hair are there on head
Explain diet from Lifestyle Risk Factors ? The lifestyle factors are the way of living of an individual and comprise of the diet, smoking, alcohol, physical activity and stress
How Sugar is used in Bakery Application? In bakery applications, sugars are used to impart flavor, aroma and color. During the mixing process, excess gluten development can mak
Explain Exclusion diets Exclusion diets: Specific dietary exclusion becomes a necessity in case of food allergy or food intolerance. The therapeutic use of such diets req
Write short note on glycogen storage diseases. Glycogen storage diseases are caused by genetic defects that result in deficiencies in certain enzymes of glycogen metabolism.
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