A study of the micro‐baking of sponges and cakes using cine and television microscopy
- 1 April 1975
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 10 (2) , 147-156
- https://doi.org/10.1111/j.1365-2621.1975.tb00017.x
Abstract
Summary: The micro‐baking of sponges, madeira and high‐ratio cakes has been investigated by cine and television microscopy. The temperatures of significant events in baking have been estimated and gas bubble diameters have been measured as a function of time and temperature during baking. The implications of the results for cake baking have been discussed.Keywords
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