Volume and colour development in cake baking process

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...

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Bibliographic Details
Main Authors: Wan Ishak, Wan Illia, Taip, Farah Saleena, Bejo, Siti Khairunniza, Mustapa Kamal, Siti Mazlina
Format: Conference or Workshop Item
Language:English
Published: Faculty of Engineering, Universiti Putra Malaysia 2012
Online Access:http://psasir.upm.edu.my/id/eprint/38471/
http://psasir.upm.edu.my/id/eprint/38471/1/38471.pdf

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