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- Title
Improvement of Sponge Cake Baking Test Procedure for Simple and Reliable Estimation of Soft White Wheat Quality.
- Authors
Hyun-Wook Choi; Harris, Tracy; Byung-Kee Baik
- Abstract
The article presents a study which examines the improvement of the consistency of soft white wheat in Asian markets through the sponge cake baking test. The study replaces the hand mixing of cake batter with wire whisk or a BeaterBlade paddle and compare its volume, foam density, and crumb grain. Result shows that the egg-foam density and cake volume have yielded and soft wheat flours appeared a different quality, but the crumb grain has similar to the conventional procedure.
- Subjects
ASIA; WHEAT quality; FLOUR quality; SOFT wheat; BAKING
- Publication
Cereal Chemistry, 2012, Vol 89, Issue 2, p73
- ISSN
0009-0352
- Publication type
Article
- DOI
10.1094/CCHEM-10-11-0125