Chapter 7. Heat Transfer and Product Interactions
- Stanley P. Cauvain,
- Linda S. Young
Published Online: 16 NOV 2007
DOI: 10.1002/9780470995907.ch7
Copyright © 2006 by Stanley P. Cauvain and Linda S. Young
Book Title
Baked Products: Science, Technology and Practice
Additional Information
How to Cite
Cauvain, S. P. and Young, L. S. (eds) (2007) Heat Transfer and Product Interactions, in Baked Products: Science, Technology and Practice, Blackwell Publishing, Ames, Iowa, USA. doi: 10.1002/9780470995907.ch7
Editor Information
BakeTran, High Wycombe, Bucks, UK
Publication History
- Published Online: 16 NOV 2007
- Published Print: 11 SEP 2006
ISBN Information
Print ISBN: 9781405127028
Online ISBN: 9780470995907
- Summary
- Chapter
Keywords:
- bakery products;
- heat transfer;
- product interactions;
- refrigeration and retarding;
- microwave baking
Summary
This chapter contains sections titled:
Introduction
Heat transfer processes
Foam-to-sponge conversion and the collapse of bakery products
Ingredient, recipe and product interactions