Date of this Version
Thesis (M.S.)—University of Nebraska—Lincoln, 1951. Department of Home Economics.
Home rendered lards are not being used as successfully in cake making as the all-purpose hydrogenated vegetable fats. This seems to be because of the fact that in using standard recipes and methods the resulting lard cake does not have the desirable characteristics of the cake made with the “improved” commercial fats.
Commercial fats have been improved by hydrogenation and the addition of antioxidants and emulsifiers.Therefore, it seems advisable to investigate the effect on cake quality when home rendered lard with added mono and diglycerides is used in the preparation.
In this study, home rendered lard to which emulsifiers were added, in varying percentages, was used in cake preparation in an effort to secure cakes with better qualities than those which are found in cakes made with plain lard.The cakes were mixed by both the conventional and quick mix methods. The following observations were made:
A slight increase in specific gravity of the cake batters is noted with the increase in the percentage of the emulsifier.
The volume of the finished cakes increased with the increase in the percentage of the emulsifier as is indicated by the height and the index volume.
The subjective scores of the finished cakes made by the conventional and quick mix methods of mixing increased through the five percent level of the emulsifier, after which there was a decline in the score.
The conventional method of cake making produced cakes of lower specific gravity, larger volume and lower subjective scores than did the quick mix method.
Either a four or five percent level of mono and diglycerides produces cakes of good quality and desirable characteristics, regardless of whether the conventional or quick mix method of cake making is used.
Cakes made with lard to which emulsifiers have been added, show improved qualities over cakes made with plain lard.
Advisor: Josephine Brooks