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Optimisation of cake fat quantity and composition using response surface methodology

✍ Scribed by Ferrari, Ilaria; Alamprese, Cristina; Mariotti, Manuela; Lucisano, Mara; Rossi, Margherita

Book ID
119829224
Publisher
John Wiley and Sons
Year
2012
Tongue
English
Weight
796 KB
Volume
48
Category
Article
ISSN
0950-5423

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The continuous frying process of gluten balls involved three consecutive deep frying pans. The e †ects of the temperatures of the Ðrst and the second deep frying pans on the quality indices of the obtained fried gluten balls, including expansion volume, expansion ratio, measured value of textural pr