Evaluation of a two-step baking procedure for convenience sponge cakes

Cereal Chemistry

Volumn 76, Issue 2, 1999, Pages 303-307

  Grau, H ^a   Wehrle, K ^a   Arendt, E K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

BAKERIES; BAKERY PRODUCTS; COOKING; MICROWAVE OVENS;

CONVENIENCE FOOD; CONVENTIONAL OVENS; PARTIALLY BAKED; PERFORMANCE; PREDICTOR VARIABLES; PROCESSING VARIABLES; PRODUCT PROPERTY; SPONGE CAKES; TEXTURE ANALYSIS; TWO-FACTORIAL DESIGNS;

PRODUCT DESIGN;

CARBOHYDRATE;

ARTICLE; BREAD; COLOR; CONTROLLED STUDY; COOKING; FLOUR; FOOD ANALYSIS; FOOD PROCESSING; MICROWAVE OVEN; NONHUMAN;

EID: 0033006354     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.2.303     Document Type: Article

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