Types Of Cake Flavours In Nigeria

The Technology of Cake Making

The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for the continuous development of new products does not of necessity mean that new technology has to be constantly introduced. Many of the good old favourites may continue to be produced for many years and they form suitable 'bench marks' for new product development. The sixth edition introduces the use of relative density to replace specific volume as a measure of the amount of aeration in a cake batter (the use of relative density is in line with international agreement). Specific volume is kept as a measurement of baked product volume since the industry is comfortable with the concept that, subject to an upper limit, an increase in specific volume coincides with improvement in cake quality.

Industrial Chocolate Manufacture and Use

Oilseeds

As the cultivation of brassica crops continues to contribute to western diets, new approaches to maximizing yields are welcome. This book presents chapters on various aspects of this issue, with a particular focus on canola crops and the oil produced from them. Those chapters address the relevance of transgenic and molecular breeding techniques to develop cold tolerance in Brassica napus L. crops grown over the winter in North America, the effects of seed-placed ammonium sulphate and monoammonium phosphate on the germination and growth of brassicae oilseed crops and the cultivation of high-erucic Brassicaceae in a Mediterranean environment. Other chapters cover oil presses, sesame seeds and oilseed pests, as well as the nitrogen efficiency of oilseed rape.