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Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A review.

• Authors : Olakanmi, Sunday J.¹ (AUTHOR); Jayas, Digvir S.¹ (AUTHOR) ; Paliwal, Jitendra¹ (AUTHOR)

Subjects: *BREAD; *BAKED products; *FLOUR

• Source: Comprehensive Reviews in Food Science & Food Safety. May2023, Vol. 22 Issue 3, p1817-1838. 22p.

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EFFECT OF REPLACEMENT OF WHEAT FLOUR WITH FINGER MILLET FLOUR (ELEUSINE CORCANA) ON THE BATTER MICROSCOPY, RHEOLOGY AND QUALITY CHARACTERISTICS OF MUFFINS.

• Authors : RAJIV, JYOTSNA¹; SOUMYA, C.¹; INDRANI, D.¹

Subjects: *FLOUR; *MUFFINS; *BATTERS (Food)

• Source: Journal of Texture Studies. Dec2011, Vol. 42 Issue 6, p478-489. 12p.

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Protein Quality and Physical Characteristics of Kisra (Fermented Sorghum Pancake-like Flatbread) Made from Tannin and Non-Tannin Sorghum Cultivars.

• Authors : AwadElkareem, Amir Mahgoub; Taylor, John R. N.

Subjects: BREAD; BAKED products; SORGHUM varieties

• Source: Cereal Chemistry; Jul/Aug2011, Vol. 88 Issue 4, p344-348, 5p

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GLAZING EFFECTS ON BREAD CRUST AND CRUMB STALING DURING STORAGE.

• Authors : CHIN, N.L.; ABDULLAH, R.¹; YUSOF, Y.A.¹

• Source: Journal of Texture Studies. Dec2011, Vol. 42 Issue 6, p459-467. 9p.

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USE OF VEGETABLE OILS, EMULSIFIERS AND HYDROCOLLOIDS ON RHEOLOGICAL, FATTY ACID PROFILE AND QUALITY CHARACTERISTICS OF POUND CAKE.

• Authors : KUMARI, RASHMI¹; JEYARANI, T.²; SOUMYA, C.¹

• Source: Journal of Texture Studies. Oct2011, Vol. 42 Issue 5, p377-386. 10p.

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Investigation on potential utilization of native and modified starches containing resistant starch as a fat replacer in bakery products.

• Authors : Serinyel, Gülçin¹; Öztürk, Serpil¹

• Source: Starch / Staerke. Mar2017, Vol. 69 Issue 3/4, p1-9. 9p.

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