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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

Correlation between acrylamide content and colour in some baked products.

Authors : ABDULAZEEZ, ZANA MOHAMMED¹ ; MUSTAFA, ABDEL MONIEM IBRAHIM²; YAZICI, FEHMI³

Subjects: *ACRYLAMIDE; *GAS chromatography/Mass spectrometry (GC-MS); *BAKED products

Source: Czech Journal of Food Sciences. 2023, Vol. 41 Issue 2, p137-143. 7p.

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Academic Journal

Physicochemical, Antioxidant, and Sensory Characteristics of Sponge Cake Fortified with Quinoa Flour, Oolong, and White Tea Powder.

Authors : Ardeshir, Anita¹ (AUTHOR); Fazeli, Fatemeh¹ (AUTHOR); Khorshidian, Nasim² (AUTHOR)

Subjects: *QUINOA; *BAKED products; *CAKE

Source: Journal of Food Quality. 3/26/2024, Vol. 2024, p1-16. 16p.

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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

Optimization of a gluten‐free sponge cake formulation based on quinoa, oleaster, and pumpkin flour using mixture design methodology.

Authors : Madadi, Mahshad¹ (AUTHOR); Roshanak, Sahar¹ (AUTHOR); Shahidi, Fakhri¹ (AUTHOR)

Subjects: *GLUTEN-free foods; *QUINOA; *BAKED products

Source: Food Science & Nutrition. Apr2024, Vol. 12 Issue 4, p2973-2984. 12p.

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Academic Journal

تاثیر جایگزینی ساکارز و آرد گندم با ایزومالت و آرد دانه کینوآ بر خصوصیات فیزیکوشیمیایی، میکروبی و رئولوژیکی پودر کیک کم کالری.

Authors : آیدا اباذری¹; مانیا صالحی فر²

Subjects: *BAKED products; *QUINOA; *FLOUR

Source: Journal of Food Science & Technology (2008-8787). 5/15/2023, Vol. 20 Issue 135, p181-194. 14p.

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Academic Journal

Development of the spray‐dried nettle (Urtica dioica L.) extract‐loaded nanoliposome powder for application as a natural additive in cake.

Authors : Kalajahi, Seyedeh Elham Mousavi¹ (AUTHOR); Amjadi, Sajed² (AUTHOR) ; Ghandiha, Shadi¹ (AUTHOR)

Subjects: *STINGING nettle; *PLANT extracts; *CAKE

Source: Journal of Food Processing & Preservation. Dec2022, Vol. 46 Issue 12, p1-11. 11p.

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Academic Journal

The nanoemulsions: A new design and fat‐reducing strategy for the bakery industry. Their effects on some quality attributes of fat‐reduced cakes.

Authors : Meral, Raciye¹ (AUTHOR) ; Ekin, Mehmet Mustafa² (AUTHOR); Kutlu, Nazan³ (AUTHOR)

Subjects: *BAKED products; *CAKE; *RADICAL cations

Source: Journal of Food Processing & Preservation. Dec2022, Vol. 46 Issue 12, p1-10. 10p.

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Academic Journal

Instrumentation and methods for rapid estimation of selected viscoelastic parameters in foods.

Authors : Sakurai, Naoki¹ (AUTHOR) ; Takashima, Tatsuki² (AUTHOR); Akimoto, Hidemi¹ (AUTHOR)

Subjects: *POISSON'S ratio; *BULK modulus; *BAKED products

Source: Journal of Texture Studies. Aug2021, Vol. 52 Issue 4, p480-491. 12p.

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Report

UK's Regal Foods snaps up local peer Love Handmade Cakes.

Authors : Mathieu, Henry (AUTHOR)

Subjects: *CAKE; *FOOD industry; *CORPORATE profits

Source: Aroq - Just-Food.com (Global News). 1/17/2024, pN.PAG-N.PAG. 1p.

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