Preparation and evaluation of cream filling used in cake /
Atef Aiad Barsoum Ghaly
Preparation and evaluation of cream filling used in cake / اعداد وتقييم كريم الحشو المستخدم فى الكيك Atef Aiad Barsoum Ghaly ; Supervised Mohamed Khairy Sayed Morsi , Samy Mohamed Galal Abdelaziz - Cairo : Atef Aiad Barsoum Ghaly , 2013 - 92 P. : charts , facsimiles ; 25cm
Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
Four types of fats (coconut oil (CNO), palm oil (PO), palm stearin (PS) and partially hydrogenated palm kernel oil (PHPKO), were used to prepare 39 different formulations of cream fat. CNO samples were blended with up to 90% of FHPKO or PS while PO samples were blended with up to 90% PHPKO or PS .Blends were mixed with only one emulsifier mixture consisted of : 1.5% Poly glycerol ester (PGE),0.5% lecithin (LE), 1 % polysorbate 60 (PS) and 3.5% Mono and Di-glycerides to obtain cream fat.
Cream base Cream filligy Filling shortening
Preparation and evaluation of cream filling used in cake / اعداد وتقييم كريم الحشو المستخدم فى الكيك Atef Aiad Barsoum Ghaly ; Supervised Mohamed Khairy Sayed Morsi , Samy Mohamed Galal Abdelaziz - Cairo : Atef Aiad Barsoum Ghaly , 2013 - 92 P. : charts , facsimiles ; 25cm
Thesis (Ph.D.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology
Four types of fats (coconut oil (CNO), palm oil (PO), palm stearin (PS) and partially hydrogenated palm kernel oil (PHPKO), were used to prepare 39 different formulations of cream fat. CNO samples were blended with up to 90% of FHPKO or PS while PO samples were blended with up to 90% PHPKO or PS .Blends were mixed with only one emulsifier mixture consisted of : 1.5% Poly glycerol ester (PGE),0.5% lecithin (LE), 1 % polysorbate 60 (PS) and 3.5% Mono and Di-glycerides to obtain cream fat.
Cream base Cream filligy Filling shortening