Volume and colour development in cake baking process
Colour, crust browning and volume of a batter are among the important parameters in measuring the quality of cake. However, it is rarely measured directly during the baking process due to lack of suitable instrumentation. The objective of this study was to evaluate the development in browning and vo...
| Main Authors: | , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Faculty of Engineering, Universiti Putra Malaysia
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/38471/ http://psasir.upm.edu.my/id/eprint/38471/1/38471.pdf |