Influence of baking conditions on the quality attributes of sponge cake

Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality. Both c...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 2 vom: 01. März, Seite 156-165
1. Verfasser:	Ureta, M Micaela (VerfasserIn)
Weitere Verfasser:	Olivera, Daniela F, Salvadori, Viviana O
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2017
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Sponge cake baking conditions quality Steam Water 059QF0KO0R