Abstract
The baking of food is a very long established practice with some of the earliest reports coming from ancient Egypt. The introduction of oils and fats was not only found to improve ingredients and product handling, it also improved texture and mouthfeel of the baked product.
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© 1997 Springer Science+Business Media Dordrecht
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Bennion, E.B., Bamford, G.S.T., Bent, A.J. (1997). Baking fats. In: Bent, A.J. (eds) The Technology of Cake Making. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-6690-5_4
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DOI: https://doi.org/10.1007/978-1-4757-6690-5_4
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-4742-0
Online ISBN: 978-1-4757-6690-5
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