Measurement of Contour and Volume Changes during Cake Baking

Cereal Chemistry

Volumn 81, Issue 2, 2004, Pages 177-181

  Whitaker, A M ^a   Barringer, S A ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

OILSEEDS; QUALITY CONTROL;

BAKING PROCESS; CAKE BAKING; CAKE QUALITY; HEIGHT PROFILES; MEASUREMENTS OF; PROFILE ANALYSIS; PROFILE METHOD; STRUCTURAL DEVELOPMENT; VOLUME ANALYSIS; VOLUME CHANGE;

CHLORINE;

CHLORINE;

ACCURACY; APPARATUS; ARTICLE; BAKING; CALCULATION; EVALUATION; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; MEASUREMENT; PARAMETER; RAPESEED; TECHNIQUE; VOLUMETRY;

SINAPIS ARVENSIS;

EID: 1542357643     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2004.81.2.177     Document Type: Article

References (13)

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10. Ohtsubo, H., Kanbe, T., Kaneko, Y., and Nomura, S. 1978. Prevention of shrinkage after baking. Cereal Foods World 23:361, 376.
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13. Yamazaki, W. T., and Lord, D. D. 1971. Soft wheat products. Chapter 14 in: Wheat-Chemistry and Technology. Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.