A Study on the use of activated carbon to remove color in the sugar.

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2002
Mudoga, Humphrey Lumadede

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The main objective of the study was to determine the effects of different baking ovens and different cake formulations on the degree of starch gelatinization during cake baking. Baking was performed in microwave, infrared-microwave combination, and conventional ovens. Starch gelatinization levels of fat free, 25% fat, and 25% Simplesse (TM)-containing cake samples were examined using differential scanning calorimeter (DSC) and rapid visco analyzer (RVA). Both DSC and RVA results showed that increasing bakin...
Citation Formats
H. L. Mudoga, “A Study on the use of activated carbon to remove color in the sugar.,” Middle East Technical University, 2002.