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Subject : bread Subject : baked products

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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

Validation of in vitro glycaemic index (eGI) and glycaemic load (eGL) based on selected baked products, beverages, and canned foods

Authors : Nur Khuraishah Sulung; Nur ‘Aqilah Salehah Mohd Aziss; Nur Farhana Kutbi

Subjects: Glycemic index; Glycemic load; Baked products

Source: Food Chemistry Advances, Vol 3, Iss , Pp 100502- (2023)

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Academic Journal

Effects of sucrose substitutes and hydrocolloids on the texture of low‐sugared orange peels as a moist filling for baked products.

Authors : Zhang, Jiao^1,2,3 (AUTHOR); Yuan, Xianghao^1,2,3 (AUTHOR); Yang, Zhixuan^1,2,3 (AUTHOR)

Subjects: *GUAR gum; *BAKED products; *HYDROCOLLOIDS

Source: Journal of Food Processing & Preservation. Jul2022, Vol. 46 Issue 7, p1-12. 12p.

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Academic Journal

Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics.

Authors : Sidhu, Jiwan S.¹ (AUTHOR) ; Zafar, Tasleem¹ (AUTHOR) ; Almusallam, Abdulwahab² (AUTHOR)

Subjects: *FLOUR; *BAKED products; *OXIDANT statusWORLD Wildlife Fund (U.S.)

Source: Arab Gulf Journal of Scientific Research. 2024, Vol. 42 Issue 2, p290-305. 16p.

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Academic Journal

Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment.

Authors : Esposito F; Department of Public Health, University of Naples 'Federico II', via Sergio Pansini, 5-80131 Naples, Italy.; Velotto S

Subjects: Cooking*; Acrylamide/Acrylamide/Acrylamide/*analysis ; Bread/Bread/Bread/*analysis

Source: Molecules (Basel, Switzerland) [Molecules] 2020 Sep 11; Vol. 25 (18). Date of Electronic Publication: 2020 Sep 11.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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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

Effect of Ghee Residue Powder and Pearl Millet Flour Substitution on Rheological, Textural, and Sensorial Characteristics of Eggless Muffin.

Authors : G M, Vinay¹ (AUTHOR); Singh, A. K.¹ (AUTHOR)

Subjects: *MUFFINS; *PEARL millet; *WHEY protein concentratesASIA

Source: Journal of Food Processing & Preservation. 3/13/2024, Vol. 2024, p1-11. 11p.

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