PREPARING BACKFAT TO ENCASE PIE

Citation
F. Thiemig et al., PREPARING BACKFAT TO ENCASE PIE, Die Fleischwirtschaft, 78(7), 1998, pp. 779-780
Citations number
3
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
0015363X
Volume
78
Issue
7
Year of publication
1998
Pages
779 - 780
Database
ISI
SICI code
0015-363X(1998)78:7<779:PBTEP>2.0.ZU;2-W
Abstract
Reconstituted backfat was developed as semifinished product to reduce expenditure of production of pie. The recommendation is to produce a t hermoreversible emulsion of protein preparate SCANPRO T 95:backfat:wat er = 1,5:12:12 with addition of sodium diphosphate. The components are heated, dissolved respectively minced and intensively mixed. The mixt ure is poured out to a plate of 2 to 3 mm thickness. After cooling the plate is used to cover cooked pie. Results of instrumental and sensor y ratings are given.