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 °C to 180 °C) on sponge cake quality. Both...

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Guardado en:
Detalles Bibliográficos
Autores principales: Ureta, María Micaela, Olivera, Daniela Flavia, Salvadori, Viviana Olga
Formato: Articulo
Lenguaje:Inglés
Publicado: 2017
Materias:
Química
Sponge cake
Baking conditions
Quality
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/104776
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata

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