Cereal Chem 56:346 - 351.  |  VIEW ARTICLE
Apparatus for Monitoring Cake Structure Development During Baking.

P. W. Voisey, D. Paton, and E. Larmond. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

Apparatus is described that, during cake baking, monitors the cohesive forces developed by the cake structure, rising of the cake, cake temperature, and cake weight loss. The system responds to changes in ingredients. Preliminary results suggest that the apparatus provides useful information about the mechanisms of cake structure development during baking.