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- W2521775114 abstract "Shortening power and related properties of lard as affected by substitution of elaidinized lipid were investigated. Pastry wafers were prepared with shortenings of 0, 40, 60 and 8Q·percent levels of substi tution of elaidinized lipid for lard. The shortenings were analyzed by gas-liquid and thin-layer chromatography. Penetrability of the worked fats and melting points were determined. Breaking strength of the wafers was measured on a Bailey Shortometer and indexes to flakiness and shrink age were determined. Judges scored wafers for tenderness, flakiness and flavor. Extent of oxidation was estimated with a thiobarbituric acid (TBA) test. The major component of the four shortenings was Cl8:l fatty acid, ranging in concentration from 51. 1 to 63.4 percent. The concentration of trans monoene ranged from Oto 56 percent. Penetrability of shorten ing increased with level of substitution of elaidinized lipid and tended to increase with the extent of working of the fat. Wafers from the un substituted shortening had lower breaking strength values than those from the substituted shortenings. Judges scored wafers from the unsubsti tuted shortening as most tender but also considered those from the first increment of elaidinized lipid to be tender. Wafers from shortening substituted at the 40 percent level were most flaky as indicated by in dex to flakiness values. Most shrinkage occurred in wafers of shorten ings substituted at the 40 and 60 percent levels. Judges did not detect iii" @default.
- W2521775114 created "2016-09-30" @default.
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- W2521775114 date "1969-01-01" @default.
- W2521775114 modified "2023-09-25" @default.
- W2521775114 title "Shortening Power and Related Properties of Lard as Affected by Substitution of Elaidinized Lipid" @default.
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- W2521775114 hasPublicationYear "1969" @default.
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