PLAIN BUTTER CAKES AND BAKED CUSTARDS MADE FROM SPRAY‐DRIED WHOLE‐EGG POWDER<sup>1,</sup><sup>2</sup>

Ary, Jean E.; Jordan, Ruth

doi:10.1111/j.1365-2621.1945.tb16195.x

Cited by 2 publications

(2 citation statements)

References 4 publications

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“…These custards may have a range of formulations and preparation procedures, thus varying the impact of thermal stress. 166 " 171 Kintner and Mangel 166 consider a baked custard to be cooked when baked for 45 min in an oven at 163°C (Table 5). An internal temperature of approximately 91° C was obtained.…”

Section: B Eggsmentioning

confidence: 99%

“…171 In comparing fresh versus dried eggs in a two-egg/cup of milk custard formula, heat penetration and cooking time of the custard mix in custard cups were evaluated. The cups were placed in a pan of hot water and baked in an oven (176.6° C) to an internal temperature of 88° C. The average time for five different dried egg product containing custards ranged from 33.7 to 43.1 min with an average of 37.7 min ( Table 5).…”

Section: Crc Critical Reviews In Food Science and Nutritionmentioning

confidence: 99%

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Heat transfer and temperature of foods during processing∗

Holmes

Woodburn

Davis

1981

C R C Critical Reviews in Food Science and Nutrition

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Safety and economics concerns have accentuated an interest in energy input and consumption in the foods industry. This review article focuses on reported temperatures and temperature histories in food preparation and processing. To assist in interpreting reported data, a basic understanding of heat transfer parameters used is given. The relationships between temperature and time histories and quality effects of physical and chemical changes in foods, the production of new compounds with possible health effects, and microbiological safety are summarized. Several areas of needed research are identified.

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Section: B Eggsmentioning

confidence: 99%

Section: Crc Critical Reviews In Food Science and Nutritionmentioning

confidence: 99%

Heat transfer and temperature of foods during processing∗

Holmes

Woodburn

Davis

1981

C R C Critical Reviews in Food Science and Nutrition

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Some Personality Traits Related to Performance in a Repeated Sensory Task

Henderson

Vaisey

1970

Journal of Food Science

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SUMMARY –Judges selected on the basis of high scores in need for achievement performed better than low scorers in flavor difference detection tests repeated 7 times in a 4‐wk period. Each test consisted of triangular, paired and degree of difference discriminations in 6 comparisons of varying difficulty devised from cakes made with fresh, dried and irradiated eggs. During the last 5 tests, high achievers showed significantly superior odd sample selection. Throughout the test period high achievers showed somewhat better discrimination of moderately difficult comparisons and a higher incidence of total responses. Degree of flavor difference expressed showed dependence on personality scores for aggression, nurturance, autonomy, harmavoidance and impulsivity.

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PLAIN BUTTER CAKES AND BAKED CUSTARDS MADE FROM SPRAY‐DRIED WHOLE‐EGG POWDER^1,²

Cited by 2 publications

References 4 publications

Heat transfer and temperature of foods during processing∗

Heat transfer and temperature of foods during processing∗

Some Personality Traits Related to Performance in a Repeated Sensory Task

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PLAIN BUTTER CAKES AND BAKED CUSTARDS MADE FROM SPRAY‐DRIED WHOLE‐EGG POWDER1,2

Cited by 2 publications

References 4 publications

Heat transfer and temperature of foods during processing∗

Heat transfer and temperature of foods during processing∗

Some Personality Traits Related to Performance in a Repeated Sensory Task

Contact Info

Product

Resources

About

PLAIN BUTTER CAKES AND BAKED CUSTARDS MADE FROM SPRAY‐DRIED WHOLE‐EGG POWDER^1,²