Search Results

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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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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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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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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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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The origins of Pan dell'Orso.

• Authors : Di Masso, Pasticceria

Subjects: *BAKED products; *BAKERIES; *CONSUMERS

• Source: Pasticceria Internazionale. Suppliment2023, p19-20. 2p.

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Ruby.

• Authors : Hart, Melissa

Subjects: *BAKING; *BAKED products

• Source: Writer (Madavor Media). Nov/Dec2022, Vol. 135 Issue 10, p10-11. 2p. 1 Color Photograph.

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Characterization and bake stability of dry fruit fillings in dehydrated chiku ( Manilkara zapota L. P. Royen) incorporated biscuits.

• Authors : Aditi, Mahapatra¹; Shashirekha, M. N.²; Sudha, M. L.¹

Subjects: *BAKED products; *DIETETIC foods; *BAKING

• Source: Journal of Texture Studies. Jun2017, Vol. 48 Issue 3, p231-240. 10p.

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Decorating the confectionery industry with innovative inclusions.

Subjects: *CONFECTIONERS; *BAKED products; *SPECIALTY foods

• Source: Confectionary Production. Oct2020, Vol. 86 Issue 7, p28-30. 3p.

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OPTIMISATION OF BREAD BAKING PROCESS FOR TUNNEL-OVEN TYPES.

• Authors : MUSCALU, Gheorghe¹ ; VOICU, Gheorghe¹; ȘTEFAN, Mădălina Elena¹

Subjects: *BAKED products; *BAKING; *STOVES

• Source: International Conference on Thermal Equipment, Renewable Energy & Rural Development. 2016, p327-332. 6p.

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