Effect of flour type and baking temperature on cake dynamic height profile measurements during baking

Food and Bioprocess Technology

Volumn 3, Issue 4, 2010, Pages 594-602

  HadiNezhad, Mehri ^a   Butler, Francis ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Baking temperature; Batter viscosity; Cake; Cake firmness; Cake shrinkage; Dynamic height profile

Indexed keywords

BAKING TEMPERATURE; BATTER VISCOSITY; CAKE; CHANGES IN VOLUME; CROSS SECTIONAL AREA; DIGITAL IMAGING; HEIGHT PROFILES; HIGH TEMPERATURE; RAPID EXPANSION; SHAPE CONTOURS; TEMPERATURE TREATMENTS; VOLUME SHRINKAGE;

VISCOSITY;

SHRINKAGE;

EID: 77953892500     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0099-1     Document Type: Article

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