Search: id:"swepub:oai:DiVA.org:ri-8444" >
Microstructure of ?...
Microstructure of ?-crystalline emulsifiers and their influence on air incorporation in cake batter
-
Richardson, G. (author)
-
- Langton, Maud (author)
- RISE,SIK – Institutet för livsmedel och bioteknik
-
Faldt, P. (author)
-
show more...
-
- Hermansson, Ann-Marie (author)
- RISE,SIK – Institutet för livsmedel och bioteknik
-
show less...
-
(creator_code:org_t)
- 2002
- 2002
- English.
-
In: Cereal Chemistry. - 0009-0352 .- 1943-3638. ; 79:4, s. 546-552
- Related links:
-
http://www.scopus.co...
-
show more...
-
https://urn.kb.se/re...
-
show less...
Abstract
Subject headings
Close
- 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.
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Food Engineering
- Livsmedelsteknik
Publication and Content Type
- ref (subject category)
- art (subject category)
Find in a library
To the university's database