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Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products -- benefits and weak points.

• Authors : CIESAROVÁ, ZUZANA¹ ; KUKUROVÁ, KRISTÍNA¹; BEDNÁRIKOVÁ, ALENA¹

• Source: Journal of Food & Nutrition Research. 2009, Vol. 48 Issue 1, p20-30. 11p. 2 Charts, 4 Graphs.

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An Integrated Approach To Extend the Shelf Life of a Composite Pastry Product (Cannoli).

• Authors : DEL NOBILE, M. A.^1,2 ; MURATORE, G.³; CONTE, A.^1,2

• Source: Journal of Food Protection. Dec2009, Vol. 72 Issue 12, p2553-2560. 8p. 1 Diagram, 2 Charts, 5 Graphs.

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... Oh, Yes, and About That Loaf of Bread.

• Authors : FLORENCE FABRICANT

• Source: New York Times. 2/4/2009, Vol. 158 Issue 54576, p3. 0p.

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In Sausalito, a Chain Is a Chain, Even When It's Local.

• Authors : JAMES, SCOTT

• Source: New York Times. 12/11/2009, Vol. 159 Issue 54886, p33A. 0p.

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Cornucopia of Baked Goodies.

• Authors : Brooks, Christopher

• Source: New York Times. 11/22/2009, Vol. 159 Issue 54867, p11. 0p.

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Novel materials and surface investigations for optimizing dough carrier interactions.

• Authors : Beck, M.¹ ; Jekle, M.¹; Hofmann, S.¹

• Source: European Food Research & Technology. Jun2009, Vol. 229 Issue 2, p183-189. 7p. 1 Diagram, 5 Charts, 5 Graphs.

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Sugar Rush.

• Source: New York Times Magazine. 9/27/2009, p82. 0p.

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