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- W1523667029 abstract "Properties of cakes made from regular and low-fat commercial cake mixes of two brands were compared, and the effects of replacing shortening with three common starch-based fat replacers were studied in white layer cakes. Cakes were baked in a conventional oven and an electrical resistance oven. Low-fat cake mixes gave smooth batters with a stringy texture and expanded more than their higher-fat counterparts. Also, low-fat cakes lacked the surface sheen and crown of fat-containing cakes. The internal crumb and grain characteristics of cakes made from low-fat mixes were similar to those of cakes made from regular commercial mixes. White layer cakes made by completely substituting fat with commercial starch-based fat replacers were considered satisfactory, based on volume and a subjective evaluation of crumb and grain. In general, batters containing fat replacers and no emulsifiers had higher specific gravities and lower viscosities both at ambient temperature and during heating. Because standard volume indices did not effectively quantify cake volumes, the concept of total volume index was introduced. Cakes baked with fat replacers had lower total volume indices than cakes baked with shortening. Baking data from the electrical resistance oven suggested that the low viscosity of batters made with fat replacers at both ambient temperature and during heating was responsible for their rapid rate of heating. Batters that heated rapidly rose uniformly in the pans, producing flat cakes" @default.
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- W1523667029 date "1992-01-01" @default.
- W1523667029 modified "2023-09-26" @default.
- W1523667029 title "Fat replacers in high-ratio layer cakes" @default.
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