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Effect of baking pan material on heat penetration during baking and on quality of cakes made with fat



Effect of baking pan material on heat penetration during baking and on quality of cakes made with fat



Food Research 15(2): 155-168



Effects of using baking pans made from steel, japanned iron, anodized Al, sheet Fe, bright Al, tinned Fe, stainless steel, Cu, and glass on heat penetration during baking and on quality of cakes made with fat were studied. The first 4 metals, being either dark and/or dull and hence highly emissive, proved more efficient. The more efficient metal pans gave cakes with larger volumes and better crumb quality at some sacrifice in appearance. A glass pan, somewhat less efficient than a similar pan made from steel, yielded cakes inferior in crumb quality and brownness of crust but superior in shape of top. Volumes of cakes baked in steel and in glass pans did not differ.

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Accession: 024535038

Download citation: RISBibTeXText

PMID: 15414894

DOI: 10.1111/j.1365-2621.1950.tb16463.x


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