文章基本信息

标题：Freeze-Etch of Emulsified Cake Batters During Baking
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作者：Cloke, J. D. ; Gordon, J. ; Davis, E. A. 等
期刊名称：Food Structure
出版年度：1982
卷号：1
期号：2
页码：8
出版社：Utah State University
摘要：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 in dispersing oil droplets through the batter. Saturated monoglycerides formed liquid crystals during baking. The temperature at which starch granules began to swell was slightly higher for saturated monoglyceride containing cakes. The batter matrix between starch granules was more clearly defined in unsaturated monoglyceride containing cakes.
关键词：Freeze-etch; cake batters; monoglycerides; starch gelatinization; differential scanning calorimetry-cake batters; starch granules; emulsifiers; lipid mesophases; oil dispersion; food microstructure