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Pound cake test
In some cases, oil or margarine creaming volume is most accuratelymeasured by preparing a regular pound cake, omitting the chemical leavener andmeasuring the volume, grain and texture of the baked cake. Creaming volume, asdetermined by this method, is affected by batter mixing temperature. Working range orcreaming range can be measured by adjusting the finished batter temperature over thedesired temperature range. The results obtained in this manner provide a good indicationof the creaming range or oil temperature tolerance. The baked pound cake volume isdetermined by a seed displacement procedure and the cake appearance rated numerically with a scale.
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