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Baking fats

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

Abstract

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.

Keywords

Bake Product Slip Melting Point Cake Batter Scrape Surface Heat Exchanger Puff Pastry 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Bibliography

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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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