Cereal Chem 61:371 - 374.  |  VIEW ARTICLE
Water Loss During Reheating of Fresh and Stored Cakes Made with Saturated and Unsaturated Monoglycerides.

J. D. Cloke, E. A. Davis, and J. Gordon. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

Water-loss rates and total water loss before and after storage were determined by reheating model cake systems made without emulsifiers and with saturated and unsaturated emulsifiers. Total water loss was not affected by type of emulsifier. Dynamic measurements of water-loss rates during reheating showed that the drying curves for cakes made with saturated emulsifiers changed with storage more than did cakes made without emulsifiers or cakes made with the unsaturated emulsifiers.