Experimental work leading to the discovery that heat treatment of air classified turbo ground flours to a temperature of 120°C produces flours with vastly improved high ratio sponge and cake baking properties is described. The starch in the heat treated flour is found to be resistant to swelling in DMSO solutionsa fact which can be utilized to monitor the heat treatment process. The mechanism of the improving action is still obscure.
The micro-baking of sponges, madeira and high-ratio cakes has been investigated by cine and television microscopy. The temperatures of significant events in baking have been estimated and gas bubble diameters have been measured as a function of time and temperature during baking. The implications of the results for cake baking have been discussed.
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