No abstract

SUMMARY: The volatile flavor components of a lightly milled, whole‐grain soft wheat, Moro variety, were isolated and studied by gas‐liquid chromatography, mass spectrometry, Paper chromatography and/or chemical tests. The following 11 compounds were identified in the wheat flavor essence or in headspace vapors: acetaldehyde, isobutyraldehyde, butyraldehyde, hexanal, heptanal, octanal, crotonaldehyde, 3‐methyl‐2‐butanone, 2,2‐dimethyl‐3‐pentanone, diacetyl and ethyl acetate. Tentative identifications were made of seven additional compounds: butanone, valeraldehyde, isovaleraldehyde, cyclopentanone, phenylacetaldehyde, amyl alcohol and isoamyl alcohol.

SUMMARY When tissue was taken from finish‐fried or par‐fried potatoes not subjected to fixing or embedding, potato cells were found to be plump, and the surfaces were comparatively smooth, faintly showing the outlines of the gelatinized starch granules within. Cells from tissue that had been frozen showed reticulation, especially those from tissue frozen at ‐18°C as contrasted with tissue frozen at ‐78°C. When tissue was observed during freezing, cell separation was pronounced, as well as pushing together or shrinking of gelled starch granules, and cell distortion. When thawed, the potato cells partially recovered their original plumpness although breaks between the cells remained. Recovery of gelation was incomplete in starch granules from cells from potato tissue that had been par‐fried, frozen, and finish‐fried. A taste‐test panel preferred French‐fried potatoes frozen as an intermediate step in preparation, especially noting less cohesiveness of texture and greater tenderness of crust.

Microscopic studies of cake batters have shown that they are 2-phase systems, one phase being the fat, and the second phase consisting of all the other ingredients of the mixture ( I ) . Hence, a cake batter containing fat and eggs has been referred to as a complex food emulsion ( 5 ) .The recognition of the emulsion nature of cake batters has stimulated efforts to improve batter structure and cake quality through the use of emulsifying agents.When small percentages of certain emulsifying agents such as monoand diglycerides of fatty acids are added to high sugar ratio cakes, a finer grain, improved effect on tactile senses, and increased volume are obtained ( 4 ) . These effects have been ascribed to the increased dispersion of fat in the presence of emulsifier (5).Since air occluded during mixing appears for the most part in the fat (3) the fine dispersion pattern of the shortening might be expected to result in an increased dispersion of air. This along with the finely divided fat may account for the effectiveness of the emulsifier.Cake batters containing monoglycerides have been said to show a marked resistance to variable conditions of baking and handling ( 4 ) . If this is the case, impaired cake structure which results when low oven temperatures are used (7), might possibly be corrected by the m e of such stabilizers.The purposes of this study were: 1, to determine the effect of glyceryl monostearate on the structure and palatability of cakes made with 2 fats and baked a t various oven temperatures ; and 2, to obtain information as to the function of the emulsifier, through a study of fat and air distribution in batters and baked cakes. EXPERIMENTAL PROCEDUREFor these experiments 2 types of fat, butter and hydrogenated vegetable oil, with and without added emulsifier were tested in cakes baked at 4 different temperatures, 300", 325", 375", and 425"1". (149", 163", 190.5", and 218.5"C.). The emulsifier, glyceryl monostearate, was prepared for use as a water dispersion and as a f a t dispersion, each being used at 3 and 6% levels (fat basis).Experimental plan. The formula, containing a high ratio of sugar t o flour, and the method of mixing employed had been developed for studies of f a t behavior in cake (8). When an emulsifier was used, adjustments were made in both liquid and f a t to maintain both at the same level as in the original formula. A f a t dispersal of glyeeryl monostearate was obtained by melting it with % of the weighed fat, then 'Published as Technical Paper No. 694, with the approval of the Director of the bPermanent address :

No abstract