Baking fats

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent


The baking of food is a very long established practice with some of the earliest reports coming from ancient Egypt. The introduction of oils and fats was not only found to improve ingredients and product handling, it also improved texture and mouthfeel of the baked product.


Bake Product Slip Melting Point Cake Batter Scrape Surface Heat Exchanger Puff Pastry 
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Copyright information

© Springer Science+Business Media Dordrecht 1997

Authors and Affiliations

  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

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