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Content Provider : Academic Search Index Subject : baking Subject : fast food restaurants Subject : pastry Subject : wheat flour

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Academic Journal

Development and performance evaluation of an improved electric baking oven for baked products.

Authors : Rana, Masud¹ (AUTHOR); Yasmin, Sabina¹ (AUTHOR) ; Mahomud, Md. Sultan¹ (AUTHOR)

Subjects: *BAKED products; *CAKE; *BISCUITS

Source: Food Science & Nutrition. Jun2023, Vol. 11 Issue 6, p3057-3066. 10p.

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Academic Journal

The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method.

Authors : Bieniek, Angelika¹ (AUTHOR) ; Buksa, Krzysztof¹ (AUTHOR)

Subjects: *BREAD; *BAKED products; *MOLAR mass

Source: Molecules. Feb2024, Vol. 29 Issue 4, p904. 11p.

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Academic Journal

Effect of complex baking improver on prolonging freshness of bakery products with reduced salt content.

Authors : Bilyk, Olena¹ ; Stabnikov, Viktor¹; Vasheka, Oksana¹

Subjects: *BAKED products; *BREAD; *LEAN management

Source: Ukrainian Food Journal. 2022, Vol. 11 Issue 4, p601-615. 15p.

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Academic Journal

Proximate, Functional and Sensory Analysis of Quinoa and Wheat Flour Composite Cake.

Authors : Olawuni, I. A.¹; Uzoukwu, A. E.¹; Ibeabuchi, J. C.¹

Subjects: *QUINOA; *FLOUR; *BAKED products

Source: Asian Journal of Dairy & Food Research. Mar2024, Vol. 43 Issue 1, p59-64. 6p.

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Academic Journal

Modelling the browning of bakery products during baking: a review.

Authors : Lukinac, Jasmina¹ ; Komlenić, Daliborka Koceva¹; Čolić, Mirela Lučan¹

Subjects: *ACRYLAMIDE; *BAKED products; *KINETIC control

Source: Ukrainian Food Journal. 2022, Vol. 11 Issue 2, p217-234. 18p.

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Academic Journal

استفاده از ارزن به عنوان جایگزین آرد گندم در تولید کیک یزدي با گلوتن کاهش یافته.

Authors : افسانه معینی¹; مسعود شفافی زنوز¹ ; حجت کاراژیان²

Subjects: *FOOD industry; *BAKED products; *FOXTAIL millet

Source: Journal of Food Science & Technology (2008-8787). 2022, Vol. 18 Issue 120, p133-151. 19p.

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Academic Journal

INVESTIGATION OF THE TECHNOLOGICAL PROPERTIES OF EMMER FLOUR.

Authors : Zaparenko, A.¹ ; Didenko, S.²; Holyk, O.²

Subjects: *BAKED products; *WHEAT starch; *FLOUR

Source: Food Science & Technology (2073-8684). 2020, Vol. 14 Issue 2, p111-119. 9p.

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Academic Journal

Evaluation and storage studies of sausage roll produced from wheat-tigernut flour blends.

Authors : Oke, Emmanuel Kehinde¹ ; Idowu, Michael Ayodele¹; Adeola, Abiodun Aderoju²

Subjects: *FLOUR; *BAKED products; *MIXING

Source: Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam. 2019, Vol. 14 Issue 3/4, p82-90. 9p.

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Conference

THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE.

Authors : Codină, Georgiana Gabriela¹; Zaharia, Dumitru²; Ropciuc, Sorina¹

Subjects: *BREAD; *BAKED products; *FLOUR

Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2018, Vol. 18, p669-676. 8p.

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Conference

AN APPROACH FOR MANAGING AND COMPARING DATA CONCERNING SOME MAIN FOOD PRODUCTS.

Authors : Dimova, Delyana¹

Subjects: *BAKED products; *DAIRY products; *PASTRY

Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2018, Vol. 18, p55-62. 8p.

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