Sentence examples for batter density from inspiring English sources

Different properties of a real sponge cake were selected as targets to be reproduced in the model product: apparent viscosity, batter density before baking and homogeneity of the crumb cellular structure after baking.

For density measurements, batter samples filled in a glass cylinders with known volume were accurately weighed in triplicates.

As expected, oil batter had the highest density indicating a low air incorporation due to the runny texture of the batter.

I tried zucchini and blueberry quick breads, which have heavy batters, as well as layer cakes made with different densities of batter.

The density values of batter made with the structured oil systems were significantly lower than oil batter suggesting that the structured consistency plays a role in the physical stabilization of air bubbles.

The density and the compressibility of the batter vary as a function of mixing time and are strongly related to the quality of the final product.

And this time the heavy wet slabs were slowly vibrated in place to make the gray sludge settle to the airless density of a flourless chocolate-cake batter.

On the other hand, batter made with shortening as fat phase showed a relatively lower density value (i.e., higher air incorporation) which further results in a much softer baked cake.

The functionality of the fat phases to shorten the structure of cake batter and to stabilize air bubbles were compared using oscillatory rheology and density measurements.

The cake batters were compared in terms of air incorporation and consistency using density and oscillatory rheological measurements.

The calculated density values were 0.84, 1.08, 0.85, 0.93, and 0.94 g/mL for batters made using shortening, oil, shellac oleogel, HPMC oleogel, and HIPE gel, respectively.