A novel laboratory scale method for studying heat treatment of cake flour

Article English OPEN
Chesterton, AKS; Wilson, David; Sadd, PI; Moggridge, Geoffrey;
(2014)
  • Publisher: Journal of Food Engineering
  • Subject: Baking | Cake | Flour | Heat treatment | Rheology

A lab-scale method for replicating the time–temperature history experienced by cake flours undergoing heat treatment was developed based on a packed bed configuration. The performance of heat-treated flours was compared with untreated and commercially heat-treated flour... View more
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