Increased Volume of Kasutera Cake (Japanese Sponge Cake) by Dry Heating of Wheat Flour

Food Science and Technology Research

Volumn 14, Issue 5, 2008, Pages 431-436

  Nakamura, Chieko ^a   Koshikawa, Yoshiki ^b   Seguchi, Masaharu ^c  

^a Kobe Women's Junior College   (Japan)

^b Masuda Flour Milling Co Ltd   (Japan)

^c KOBE WOMEN'S UNIVERSITY   (Japan)

Author keywords

dry heated wheat flour; foam of cake batter; hydrophobicity; Kasutera cake baking

Indexed keywords

EID: 85016473721     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.14.431     Document Type: Article

References (12)

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