| 摘要 |
To increase the volume of cakes and like sweet baked goods containing at least as much sugar as flour, free fatty acid containing 16 or more carbon atoms in its molecule is added to the batter, e.g. by replacing 2-10 per cent of the shortening by the fatty acid. Preferably a plastic or semi-solid shortening of very low free fatty acid content, e.g. lard, butter or partially hydrogenated cottonseed oil, is used. The fatty acid may be saturated or, preferably, unsaturated and may be prepared by alkali saponification of purified edible fats such as lard, peanut oil or hydrogenated cottonseed oil and treatment of the resulting soap with mineral acid, the fatty acid preferably being kept from contact with air during and after the process by using air-tight containers and nitrogen or other inert gas. The free fatty acid may be added to the batter itself or to ingredients thereof, e.g. the shortening. |
