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Basic Food Chemistry pp 343–362Cite as

Baked Products

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Abstract

Baked products, bread, cakes, cookies, pies, and other such items have had a long and interesting history. It is quite likely that the ancient Egyptians were the first to discover leavening action involving (unknown to them) yeast and then to improve their bread by using the leavening process. While their method for making bread was rather advanced, their knowledge of the scientific principles explaining this process was doubtlessly small.

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  1. New York State Agricultural Experiment Station, Cornell University, Geneva, New York, USA

    Frank A. Lee Ph.D. (Professor of Chemistry, Emeritus)

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  1. Frank A. Lee Ph.D.
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© 1983 The AVI Publishing Company, Inc.

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Lee, F.A. (1983). Baked Products. In: Basic Food Chemistry. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-7376-6_15

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  • DOI: https://doi.org/10.1007/978-94-011-7376-6_15

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