Colour and volume development of cake baking and its influence on cake qualities

Colour and volume development of cake baking and its influence on cake qualities

Baking is the last but most important step in cake making procedure because it involves moisture content, texture, browning and volume changes that are strongly coupled. The final bakery product properties are not only affected by the ingredients but also by processing conditions. Volume and brownin...

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Bibliographic Details
Main Authors: Mohamad, Ramadhatul Akmal, Taip, Farah Saleena, Mustapa Kamal, Siti Mazlina, Bejo, Siti Khairunniza
Format: Article
Language:English
Published: American-Eurasian Network for Scientific Information 2015
Online Access:http://psasir.upm.edu.my/id/eprint/44091/
http://psasir.upm.edu.my/id/eprint/44091/1/Colour%20and%20volume%20development%20of%20cake%20baking%20and%20its%20influence%20on%20cake%20Qualities.pdf

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