Experimental cake‐baking method applicable to nonchlorinated flour

2020 ◽  
Vol 97 (2) ◽  
pp. 394-403 ◽  
Author(s):  
Byung‐Kee Baik ◽  
Thomas Donelson
Keyword(s):  
Cake Baking

Cake baking in tunnel type multi-zone industrial ovens Part I. Characterization of baking conditions

2000 ◽  
Vol 33 (7) ◽  
pp. 587-598 ◽  
Author(s):  
O.D Baik ◽  
M Marcotte ◽  
F Castaigne
Keyword(s):  
Cake Baking ◽  
Baking Conditions ◽  
Industrial Ovens

Molecularly distilled monoglycerides. II. Cake baking experiments

1950 ◽  
Vol 27 (9) ◽  
pp. 344-346 ◽  
Author(s):  
Noel H. Kuhrt ◽  
Eileen A. Welch
Keyword(s):  
Cake Baking ◽  
Distilled Monoglycerides

scholarly journals Experimental studies and mathematical modeling on the effects of rapid airflow and baking temperature during baking

2020 ◽  
pp. 469
Author(s):  
Mazidah Mior Zakuan Azmi ◽  
Anvarjon Ahmedov ◽  
Farah Saleena Taip
Keyword(s):  
Heat Transfer ◽  
Volume Expansion ◽  
Numerical Models ◽  
Experimental Studies ◽  
Operating Conditions ◽  
Transfer Model ◽  
Temperature Profiles ◽  
Convection Oven ◽  
Baking Process ◽  
Cake Baking

Rapid airflow in oven will influence the heat transfer in baking process therefore the purpose of this study is to experimentally and numerically investigate the effects of operating conditions on the heat transfer mechanism and volume expansion during baking. Cakes are baked in an air fryer and convection oven with constant speed 5.11 m/s and 0.88 m/s respectively at 150, 160, 170 °C in different baking times. A heat transfer model was defined to describe the influence of baking temperature on internal cake temperature by Fourier’s law. It was observed that the presence of rapid airflow (air fryer) and increment in oven temperature yielded an increase in volume expansion but produced a less moist product. Cakes baked in the presence of rapid airflow at 150 °C were moister but with little volume expansion in the cakes compared to convection oven-baked cakes. Significant correlation between the numerical models with experimental temperature profiles were recorded during complete cake baking process.

scholarly journals Characterization of sponge cake baking in an instrumented pilot oven

2012 ◽  
Vol 1 (2) ◽  
Author(s):  
Alain Sommier ◽  
Elisabeth Dumoulin ◽  
Imen Douiri ◽  
Christophe Chipeau
Keyword(s):  
Heat Fluxes ◽  
Transient Temperature ◽  
Heating Process ◽  
Sponge Cake ◽  
Air Temperatures ◽  
Shape Structure ◽  
Cake Baking ◽  
Loss Of Mass

The quality of baked products is the complex, multidimensional result of a recipe, and a controlled heating process to produce the desired final properties such as taste, colour, shape, structure and density. The process of baking a sponge cake in a convective oven at different air temperatures (160-180-220 °C) leading to the same loss of mass was considered in this study. A special mould was used which allowed unidirectional heat transfer in the batter. Instrumentation was developed specifically for online measurement of weight loss, height variation and transient temperature profile and pressure in the product. This method was based on measuring heat fluxes (commercial sensors) to account for differences in product expansion and colour. In addition, measurement of height with a camera was coupled to the product mass to calculate changes in density over time. Finally, combining this information with more traditional measurements gave a better understanding of heat and mass transfer phenomena occurring during baking.

Cake Baking with Alternative Carbohydrates for Potential Sucrose Replacement. I. Functionality of Small Sugars and Their Effects on High-Ratio Cake-Baking Performance

2016 ◽  
Vol 93 (6) ◽  
pp. 562-567 ◽  
Author(s):  
Meera Kweon ◽  
Louise Slade ◽  
Harry Levine
Keyword(s):  
High Ratio ◽  
Cake Baking ◽  
Baking Performance

Simultaneous heat and mass transfer simulation applied to convective oven cup cake baking

2007 ◽  
Vol 83 (3) ◽  
pp. 463-474 ◽  
Author(s):  
Melike Sakin ◽  
Figen Kaymak-Ertekin ◽  
Coskan Ilicali
Keyword(s):  
Mass Transfer ◽  
Heat And Mass Transfer ◽  
Cake Baking ◽  
Simultaneous Heat

scholarly journals Estimation of the effective moisture diffusivity in cake baking by the inversion of a finite element model

2020 ◽  
Vol 270 ◽  
pp. 109769 ◽  
Author(s):  
Chiara Cevoli ◽  
Valentina Panarese ◽  
Cédric Catalogne ◽  
Angelo Fabbri
Keyword(s):  
Finite Element ◽  
Finite Element Model ◽  
Element Model ◽  
Moisture Diffusivity ◽  
Effective Moisture Diffusivity ◽  
Effective Moisture ◽  
Cake Baking

Navy Bean Flour Particle Size and Protein Content Affect Cake Baking and Batter Quality1

2015 ◽  
Vol 80 (6) ◽  
pp. E1229-E1234 ◽  
Author(s):  
Mukti Singh ◽  
Jeffrey A. Byars ◽  
Sean X. Liu
Keyword(s):  
Particle Size ◽  
Protein Content ◽  
Navy Bean ◽  
Bean Flour ◽  
Cake Baking
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