EFFECTS OF TEMPERATURE AND AIRFLOW ON VOLUME DEVELOPMENT DURING BAKING AND ITS INFLUENCE ON QUALITY OF CAKE

EFFECTS OF TEMPERATURE AND AIRFLOW ON VOLUME DEVELOPMENT DURING BAKING AND ITS INFLUENCE ON QUALITY OF CAKE

Volume and texture of cake are among the important parameters in measuring the quality of cake. The processing conditions play important roles in producing cakes of good quality. Recent studies focused more on the formulation and the manipulation of baking temperature, humidity and time instead of a...

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Bibliographic Details
Main Authors: NURUL ATIQAH SANI, FARAH SALEENA TAIP, SITI MAZLINA MUSTAPA KAMAL, NORASHIKIN AB. AZIZ
Format: Article
Language:English
Published: Taylor's University 2014-06-01
Series:Journal of Engineering Science and Technology
Subjects:
Temperature
Airflow
Volume expansion
Texture
Baking process
Online Access:http://jestec.taylors.edu.my/Vol%209%20Issue%203%20June%2014/Volume%20(9)%20Issue%20(3)%20303-313.pdf

Internet

http://jestec.taylors.edu.my/Vol%209%20Issue%203%20June%2014/Volume%20(9)%20Issue%20(3)%20303-313.pdf

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