Cereal Chem 58:213 - 216.  |  VIEW ARTICLE
Edible Beef Tallow Substitution in White Layer Cakes.

K. T. Bundy, M. E. Zabik, and J. I. Gray. Copyright 1981 by the American Association of Cereal Chemists, Inc. 

The functional use of edible beef tallow fractions (25 C solid and 35 C olein) with and without added emulsifiers was determined in white layer cakes prepared by AACC method 10-90. Denser, less viscous batters were produced by the nonemulsified tallow fractions. Viscosities of the emulsified tallow fraction batters were significantly lower than the control batter viscosity, although viscosity of the solid fraction batter was greater than viscosity of the olein fraction batter. These factors corresponded to lower volumes for cakes prepared with nonemulsified tallow than for those with emulsified tallow. Although no significant differences were found in tenderness, the emulsified tallow produced a softer cake. An eight-member taste panel scored both emulsified tallow fraction cakes higher than the cakes prepared with the olein tallow fraction without added emulsifier.