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A study of the micro‐baking of sponges and cakes using cine and television microscopy
Author(s) -
BELL A. V.,
BERGER K. G.,
RUSSO J. V.,
WHITE G. W.,
WEATHERS T. L.
Publication year - 1975
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1975.tb00017.x
Subject(s) - bubble , microscopy , materials science , food science , optical microscope , mineralogy , composite material , chemistry , optics , physics , scanning electron microscope , mechanics
Summary The micro‐baking of sponges, madeira and high‐ratio cakes has been investigated by cine and television microscopy. The temperatures of significant events in baking have been estimated and gas bubble diameters have been measured as a function of time and temperature during baking. The implications of the results for cake baking have been discussed.