| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277785 | Journal of Food Engineering | 2012 | 5 Pages |
Abstract
⺠Heat treatment of flour improved cake quality such as baking height and volume. ⺠Heat treatment of flour decreases gluten extensibility. ⺠Optimum time/temperature was 120-130 °C for 30 min with moisture content of 12.5%.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
G. Neill, Ala'a H. Al-Muhtaseb, T.R.A. Magee,