Characterization of sponge cake baking in an instrumented pilot oven

Article English OPEN
Alain Sommier; Elisabeth Dumoulin; Imen Douiri; Christophe Chipeau;
  • Publisher: ISEKI_Food Association (IFA)
  • Journal: International Journal of Food Studies (issn: 2182-1054)
  • Publisher copyright policies & self-archiving
  • Subject: baking | TP368-456 | oven | volume measurement | sponge cake | instrumentation | Food processing and manufacture

The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at d... View more
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