Chapter 16. Fundamentals of Cakes: Ingredients and Production

  1. Y. H. Hui Senior Scientist
  1. Frank D. Conforti Associate Professor

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch16

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Conforti, F. D. (2006) Fundamentals of Cakes: Ingredients and Production, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch16

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. Department of Human Nutrition, Foods, and Exercise, 338 Wallace Hall (0430), Virginia Tech, Blacksburg, VA 24061, USA

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

SEARCH

CHAPTER TOOLS

Get PDF (141K)

Keywords:

  • fundamentals of cakes - ingredients and production;
  • cake batters - characteristics and mixing;
  • industrial cake manufacturing

Summary

This chapter contains sections titled:

  • Introduction

  • Ingredients

  • Cake Batters: Characteristics and Mixing

  • Industrial Manufacturing of Cakes

  • References

Get PDF (141K)