Colour and volume development of cake baking and its influence on cake qualities
Baking is the last but most important step in cake making procedure because it involves moisture content, texture, browning and volume changes that are strongly coupled. The final bakery product properties are not only affected by the ingredients but also by processing conditions. Volume and brownin...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
American-Eurasian Network for Scientific Information
2015
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| Online Access: | http://psasir.upm.edu.my/id/eprint/44091/1/Colour%20and%20volume%20development%20of%20cake%20baking%20and%20its%20influence%20on%20cake%20Qualities.pdf http://psasir.upm.edu.my/id/eprint/44091/ http://www.aensiweb.com/old/jasa/JASA_Special1_2015.html |
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