業務用マーガリン、ショートニングにおける融点の季節変動について
1993 年 37 巻 2 号 p. 67-71
詳細
1993 年 37 巻 2 号 p. 67-71
This study examines the melting points of fats in bakery margarine and shortening made in winter, spring and summer seasons. Herdness of the margarin and shortening is important for easily making baked foods such as bread, cakes and so on. The melting points of fats are into close relation to their hardness. To maintain proper hardness of margarine and shortening, the melting points may need to be varied with season in which they are made.
