Index page for: Food Engineering Aspects of Baking Sweet Goods

Table of Contents Soft wheat flourFunctions of ingredientsBiochemical reactions in bakingCake emulsionsCake batter rheologyCookie dough rheologyTechnology of cake productionTechnology of cookie productionHeat and mass transfer during baking of sweet goodsPhysical properties of cakes, cookies, doughnutsAlternative baking technologiesSweet goods with low sugar and low fat