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How important is the absorption value of icing shortening? G.F., Vineland, N.J.
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Absorption value is a measure of the capacity of a shortening to take up and firmly hold water. It is determined experimentally by creaming water into a measured amount of shortening until no more water is absorbed and then calculating the volume of water taken up by the shortening. Different shortenings possess different water-absorbing capacities, with hydrogenated shortening being superior to lard and high-emulsifer shortening being able to take up several times its weight in water. This property is of primary importance to shortening's performance when it is intended for use in cream fillings and icings.
Tenbergen, Klaus. 2004October. The Workbench. Modern Baking 18(11): 16.
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Updated: Saturday, December 29, 2007. |
