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Bakery Products Volume Evaluation by JAZMINA AZMAN is a document available to read on EtoBox.

What is Bakery Products Volume Evaluation about?

The document describes an experiment to determine the ratio of volume to weight of different bakery products using a displacement test method. Four products were tested: cheesy loaf, banana cake, bun A with red bean filling, and bun B with corn filling. The cheesy loaf had the highest ratio at 4.15 ml/g while the banana cake had the lowest at 2.74 ml/g. Factors like ingredients, fermentation, and processing can impact ratio.

Author

JAZMINA AZMAN

Language

EN