The role and function of chlorine in the preparation of high-ratio cake flour
1978
Gough, Brian M. | Whitehouse, Mary E. | Greenwood, C.T.
Extract: The literature on the role of choline treatment of flour for use in high-ratio cake production is discussed in relation to current knowledge of cereal chemistry and cake technology. Investigations of the uptake of gaseous choline by flour and its distribution among and chemical action upon the major flour components are assessed. The physical effects of chlorination as demonstrated by experiments with batters and cakes and by physiochemical observations of flour and its fractions are considered. Alternative methods of improving high-ratio cake flours are mentioned.
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