The Technology of Cake Making

  • Authors
  • E. B. Bennion
  • G. S. T. Bamford
  • A. J. Bent

Table of contents

  1. Front Matter
    Pages i-xii
  2. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 1-4
  3. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 5-17
  4. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 18-24
  5. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 25-47
  6. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 48-80
  7. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 81-83
  8. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 84-99
  9. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 100-106
  10. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 107-111
  11. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 112-120
  12. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 121-127
  13. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 128-140
  14. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 141-154
  15. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 155-168
  16. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 169-181
  17. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 182-198
  18. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 199-219
  19. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 220-229
  20. E. B. Bennion, G. S. T. Bamford, A. J. Bent
    Pages 230-238

About this book

Introduction

The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.

Keywords

Packaging food lactose nutrition processing

Editors and affiliations

  • A. J. Bent
    • 1
  1. 1.Baking Technology Consultancy UnitSouth Bank UniversityLondonUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4757-6690-5
  • Copyright Information Springer-Verlag US 1997
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4419-4742-0
  • Online ISBN 978-1-4757-6690-5
  • About this book