Big Chemical Encyclopedia

Chemical substances, components, reactions, process design ...

Articles Figures Tables About

Cake doughnuts

Wolf and Sessa (216) have advocated the use of lecithin in cake doughnut formulations at 0.5% to 1.0% (based on mix weight) to accelerate mixing of the batter. Prolonged batter mixing results in less tender crumb in the hnished product. Lecithin is also benehcial in white cakes, and others that contain only egg whites, by acting to replace the phospholipids normally coming from egg yolk in the formula. [Pg.1768]

Determine the % water in the following chocolate iced cake doughnut ... [Pg.56]

Dakery products may be classified into two main groups—those leavened by yeast and those by chemical or physical means. Yeast-raised goods include bread, rolls, sweet rolls, raised doughnuts, and crackers. Chemically leavened products include most cakes, cake doughnuts, pastries, and cookies. Foam-type cakes such as angel food and sponge cake are physically leavened by aeration. Pies represent a separate class. [Pg.79]

Cake doughnuts. 2 to 4% defatted SF improves structure, gives an excellent star formation (hole), and reduces fat absorption during frying. The improved moisture retention improves product yield and shelf life. [Pg.720]

WHOLE WHEAT BREAD RYE BREAD GRAHAM CRACKERS PIZZA, WITH CHEESE WHITE BREAD SALTINE CRACKERS BISCUITS FROM MIX RAISIN BREAD DEVIL S FDOO CAKE PLAIN MUFFINS FRENCH BREAD YELLOW CAKE CAKE DOUGHNUTS YEAST DOUGHNUTS ANGEL FOOD CAKE COFFEE CAKE ASSORTED COOKIES... [Pg.123]

CAKE DOUGHNUTS YEAST DOUGHNUTS PANCAKES ANGEL FOOD CAKE... [Pg.124]

Small retail shops keep a supply of several different kinds of flour. Including hard wheat flour for breads soft wheat or cake flour for cookies, cakes, doughnuts, and cakellke products and In-between flour for certain rolls, coffee cakes, and other pastries. [Pg.1128]

Chocolate snack cake Cake doughnuts Brownies Sugar cookies Sour cream Olive/safflower oil Fruit-flavored drink Soy-based infant formula... [Pg.117]

Chem. Descrip. Hydrated blend of sorbilan stearate (22.5%), polysorbate 60 (13.5%), and mono- and diglycerides Uses Food emulsifier for cake doughnuts Regulatory FDA21CFR 184.1505,172.360,172.842 Properties Ivory wh. soft plastic water-disp. HLB 7.5 iodine no. < 3 flash pt. > 300 F 45% aci., 5% alpha monoglyceride Atmos 758 K [Am. Ingreds. ]... [Pg.1330]

See other pages where Cake doughnuts is mentioned: [Pg.469]    [Pg.470]    [Pg.230]    [Pg.484]    [Pg.1263]    [Pg.1768]    [Pg.143]    [Pg.276]    [Pg.469]    [Pg.470]    [Pg.645]    [Pg.658]    [Pg.979]    [Pg.979]   


SEARCH



Cakes

Caking

Doughnuts

© 2024 chempedia.info