Saturated Distilled Monoglycerides Variants in Gel-form Cake Emulsifiers
نویسندگان
چکیده
منابع مشابه
Freeze-Etch of Emulsified Cake Batters During Baking
Cryofixation, freeze-etch techniques were used to study the structure of cake batters made from a lean cake formulation before heating and after heating to temperatures up to l00-l02 °C. Batters were prepared without added emulsifiers and with saturated and unsaturated monoglycerides replacing 5 and l 0% of the oil. Unsaturated monoglyceri des were more effective than saturated monoglycerides i...
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ژورنال
عنوان ژورنال: Agriculture and Agricultural Science Procedia
سال: 2014
ISSN: 2210-7843
DOI: 10.1016/j.aaspro.2014.11.027