Abstract and Summary
Triglycerides have been traditionally used in cakes to provide tenderness and grain. Specialty cake shortenings are used today to improve batter aeration, cake volume, grain, and to extend shelf life. The role of emulsifiers in providing improved shortening characteristics will be discussed. The features that will contribute to a quality cake shortening - manufacturing procedures, characteristics, and specifications - will be reviewed. Methods of use and handling will be related to cake quality.
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Presented in the Specialty Fat Symposium, AOCS Meetings, Chicago, October 1976.
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Hartnett, D.I. Cake shortenings. J Am Oil Chem Soc 54, 557–560 (1977). https://doi.org/10.1007/BF03027635
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DOI: https://doi.org/10.1007/BF03027635