Significance of wheat flour particle size on sponge cake baking quality

Cereal Chemistry

Volumn 90, Issue 2, 2013, Pages 150-156

  Choi, Hyun Wook ^a   Baik, Byung Kee ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

PROTEINS; SODIUM BICARBONATE; SODIUM CARBONATE; STARCH; VISCOSITY; WATER ABSORPTION;

BATTER PROPERTIES; CAKE BAKING; DIFFERENT PARTICLE SIZES; PARTICLES SIZES; PROTEIN CONTENTS; REGRINDING; SMALL PARTICLE SIZE; SPONGE CAKES; STARCH DAMAGES; WHEAT FLOURS;

PARTICLE SIZE;

EID: 84876358416     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-07-12-0088-R     Document Type: Article

References (18)

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