Butter water content

A system in which water expansion is vital is puff pastry. The water content of the butter or margarine used as a fat is in just the right place to flash into steam and expand the product. 

Butter. Similarly, butter would be weighed out and added to the product. Butter can be replaced with butter oil (see Table 10 in Section 3.14.5), which is butter with its water content removed. Butter oil has been used as a way of supplying butter to the bakery industry from intervention stocks with a reduced chance of the butter being diverted for table use. 

Butter oil is covered by an International Dairy Federation specification for anhydrous milk fat (see Table 3.7). Butter oil is milk fat with the water content reduced to 0.1% or less. It can be made by concentrating cream to 75% followed by treatment in a phase inverter before centrifugal separation, although it is more common to make butter oil... 

C. Foods with high fat and low water content (butter, fat, oil, ham, fat meat, cheese, milk, eggs, and fish). These absorb nerve agents and mustard so readily that decontamination is impossible. 

Thus, when an oil-in-water emulsion inverts to become a water-in-oil system (e.g., cream to butter), conductivity decreases drastically. Figure 5.3b also demonstrates the importance of the liquid phase in breadmaking. Dough expansion in a baking test only occurs once a separate liquid phase is present and the test bake loaf volume, similarly to conductivity, extrapolates to zero expansion near the critical water content of about 35%. 

The separated buttermilk is drained. Its milk fat content should be as low as possible which is mainly influenced by the way of physical cream ripening. Sweet buttermilk contains more milk fat (0.3-0.6%) than sour buttermilk (0.2-0.3%). The butter granules are washed with cool tap water to reduce the buttermilk solids content. This step is omitted in cases where buttermilk drainage is sufficient. The process of buttermilk and wash water removal is controlled in such a way that a low residual water content (about 13%) is obtained, so that the final water content can be adjusted to 16% by controlled addition of flavour concentrates/cooking salt solution/water. Addition of sour flavour concentrates allows the... 

During the Booser process 3-4% of starter cultures are incorporated into the butter granules (water content 13.5-14.5%) obtained from sweet... 

In butter, and therefore in its substitutes (including margarines), the water content varies over a relatively small range. Most butters and margarines contain 16% water. Some special products, such as butter and margarine spreads, and products with reduced fat content, contain around 50% of water rendered lard contains only traces of water. 

G. derives from butter (- butterfat), which is heated to 122 °C for about 30 min. Water evaporates and lactose, salts and albumins sink to the bottom. The melt is poured off and solidifies to a yellow, finely grained fat with a m.p. of 30 C and a water content of 0.7%. G. can be stored much longer than butter. G. is used as multipurpose fat, mainly in India where it is made from buffalo butter. 

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