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Increased volume of Kasutera cake (Japanese sponge cake) by dry heating of wheat flour

Author:
Nakamura, Chieko, Koshikawa, Yoshiki, Seguchi, Masaharu
Source:
Food science and technology research 2008 v.14 no.5 pp. 431-436
ISSN:
1344-6606
Subject:
sponge cakes, wheat flour, ingredients, heat treatment, volume, food quality, foams, foaming properties, batters, hydrophobicity, stabilizers
Agid:
2113460