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Snack Food pp 25-39 | Cite as

Bread, Pastry, and Cakes

  • Alan Littlewood

Abstract

Bread, pastry, and cakes are very much a part of the snack food scene. Bread was one of the two ingredients in what was arguably the first definable snack, and as basis of the sandwich it has remained so ever since. Furthermore, the number of varieties of bread has increased greatly, extending the variety and choice of sandwich snack to an almost limitless extent. The slice of bread has been extended to the soft roll and from there to the burger buns; the toasted sandwich is another variant and yet another is the Scandinavian-derived “open” sandwich where the quantity of the bread component is reduced.

Keywords

Snack Food White Flour Elsevier Apply Science Publisher Sponge Cake Sweet Snack 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Recommended Reading

  1. Barrows, A.B. 1975. Everyday Production of Baked Goods. Elsevier Applied Science Publisher, New York.Google Scholar
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Copyright information

© Van Nostrand Reinhold 1990

Authors and Affiliations

  • Alan Littlewood

There are no affiliations available

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