Improved Temperature Homogeneity of Cake Batter and Cake Quality with Reduction in Heat Conductivity of the Baking Pan at the Ends

2014 ◽  
Vol 91 (5) ◽  
pp. 425-430
Author(s):  
Seung Ju Lee ◽  
Waraporn Boonsupthip
Keyword(s):  
Heat Conductivity ◽  
Cake Batter ◽  
Temperature Homogeneity ◽  
Cake Quality

Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties

2021 ◽  
Vol 20 (1) ◽  
pp. 67-78
Author(s):  
Yahia Ibrahem Sallam ◽  
◽  
Ekarm Abd El-Salam Abd El-Salam ◽  
Ahmed Gomaa Abaza
Keyword(s):  
Wheat Flour ◽  
Cake Batter ◽  
Quality Properties ◽  
Green Pea ◽  
Cake Quality

Investigation of Some Heat Conductivity Problems by the R-Function Method

2002 ◽  
Vol 58 (5-6) ◽  
pp. 46
Author(s):  
Natal'ya Dmitrievna Sizova ◽  
Victor Filippovich Kravchenko
Keyword(s):  
Heat Conductivity ◽  
Function Method

Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter

2021 ◽  
Vol 140 ◽  
pp. 110007
Author(s):  
Sarah C. Pycarelle ◽  
Geertrui M. Bosmans ◽  
Bram Pareyt ◽  
Kristof Brijs ◽  
Jan A. Delcour
Keyword(s):  
Wheat Flour ◽  
Liquid Interface ◽  
Cake Batter ◽  
Interface Stability ◽  
Sponge Cake ◽  
Air Liquid Interface
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