A novel laboratory scale method for studying heat treatment of cake flour

Journal of Food Engineering

Volumn 144, Issue , 2014, Pages 36-44

  Chesterton, A K S ^a   Wilson, D I ^a   Sadd, P A ^b   Moggridge, G D ^a  

^a Department of Chemical Engineering and Biotechnology New Museums Site ^*  (United Kingdom)

^b Lord Rank Centre   (United Kingdom)

Author keywords

Baking; Cake; Flour; Heat treatment; Rheology

Indexed keywords

PACKED BEDS; RHEOLOGY;

AFTER-HEAT TREATMENT; BAKING; BED CONFIGURATION; CAKE; CAKE FORMULATIONS; FLOUR; OSCILLATORY RHEOMETRY; TIME-TEMPERATURE HISTORY;

HEAT TREATMENT;

EID: 84906314148     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.07.011     Document Type: Article

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