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.
KeywordsBake Product Slip Melting Point Cake Batter Scrape Surface Heat Exchanger Puff Pastry
Unable to display preview. Download preview PDF.
- Arciszewski, H. (1991) ‘Fat fractionation reduction in baked foods’, Inform, 2 (4), 392–399.Google Scholar
- Berger, K.G. (1994) in Rancidity in Foods, (eds J.C. Allen and R.J. Hamilton), Blackie, Glasgow, 3rd edn, pp. 68–83.Google Scholar
- Hamilton, R.J. and Bhati, A. (eds) (1980) Fats and Oils: Chemistry and Technology, Applied Science, Barking, pp. 123–165.Google Scholar
- Klimes, J. (1989) Abcdefg, in AOCS World Conference on Edible Fats and Oils Processing, (ed. D.R. Erickson ), AOCS, pp. 207–213.Google Scholar
- Shepard, I.S. and Yoell, R.W. (1976) in Food Emulsions, (ed. S. Freeberg ), Marcel Dekker, New York, pp. 216–275.Google Scholar
- Weiss, T.J. (1983) Food Oils and Their Uses, Ellis Horwood, Chichester.Google Scholar