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Microstructure of ?...
Microstructure of ?-crystalline emulsifiers and their influence on air incorporation in cake batter
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Richardson, G. (författare)
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- Langton, Maud (författare)
- RISE,SIK – Institutet för livsmedel och bioteknik
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Faldt, P. (författare)
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- Hermansson, Ann-Marie (författare)
- RISE,SIK – Institutet för livsmedel och bioteknik
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(creator_code:org_t)
- 2002
- 2002
- Engelska.
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Ingår i: Cereal Chemistry. - 0009-0352 .- 1943-3638. ; 79:4, s. 546-552
- Relaterad länk:
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http://www.scopus.co...
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https://urn.kb.se/re...
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Abstract
Ämnesord
Stäng
- The microstructure of ?-gel and ?-crystalline emulsifiers and their effects on cake batter foam have been studied with polarized light microscopy, confocal laser scanning microscopy (CLSM) and image analysis, freeze-etching, and transmission electron microscopy (TEM). The emulsifiers Colco and Aroplus, which are commercial ?-gels, and the monoglyceride Dimodan P in its ?-gel and ?-crystalline forms were added to the batter in concentrations of 0.8, 2.0, 3.1, and 4.2%. Dimodan P ?-gel was also prepared with three NaCl concentrations (0.05, 0.67, and 1.35%c). The distribution of air in the foam was evaluated with density measurements and with image analysis of bubbles in optically sectioned batter. In the cake batter, all the ?-gel emulsifiers decreased the density, thereby increasing the incorporation of air, more than the ?-crystalline emulsifier, which did not have any effect on the density. There were noticeable differences in microstructure between the different ?-crystalline emulsifiers. Large, regular ?-structures seemed to increase the batter volume and interfacial area more than smaller aggregates. Adding salt in the emulsifier gel changed the structure, probably into ?-lamellar liposomes, which impaired the aerating effect at lower concentrations.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Nyckelord
- Food Engineering
- Livsmedelsteknik
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
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