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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

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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Academic Journal

HPAEC-PAD Analytical Evaluation of Carbohydrates Pattern for the Study of Technological Parameters Effects in Low-FODMAP Food Production.

Authors : Pitirollo, Olimpia¹ (AUTHOR); Grimaldi, Maria² (AUTHOR); Corradini, Claudio¹ (AUTHOR)

Subjects: *FOOD production; *FLOUR; *CARBOHYDRATES

Source: Molecules. Apr2023, Vol. 28 Issue 8, p3564. 11p.

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Academic Journal

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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Academic Journal

Dielectric properties analysis of dough and further microwave baking for cookies.

Authors : Gutiérrez‐Cárdenas, Mónica Giovanna¹ (AUTHOR); Kaur, Tejinder² (AUTHOR); Corona‐Chávez, Alonso³ (AUTHOR)

Subjects: *DIELECTRIC properties; *COOKIES; *DOUGH

Source: Journal of Food Processing & Preservation. Sep2022, Vol. 46 Issue 9, p1-7. 7p.

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Academic Journal

THERMO-MECHANICAL AND BAKING PROPERTIES OF THE QUINOA-RICE COMPOSITE FLOUR.

Authors : BANU, IULIANA¹; APRODU, IULIANA¹

Subjects: *RICE flour; *BREAD; *FLOUR

Source: Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare.

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Academic Journal

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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Academic Journal

The effect of replacing red palm stearin with red palm olein in baked potato cookies.

Authors : Xu, J.¹; Liu, Y. Y.²; Olajide, T. M.¹

Subjects: *POTATOES; *BAKING; *MICRONUTRIENTS

Source: Grasas y Aceites. Apr-Jun2022, Vol. 73 Issue 2, p1-10. 10p.

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Academic Journal

Effect of chemical modification, drying method, and drying temperature on baking expansion and the physicochemical properties of cassava starch.

Authors : Sumardiono, Siswo¹ (AUTHOR) ; Jos, Bakti¹ (AUTHOR); Pudjihastuti, Isti² (AUTHOR)

Subjects: *CASSAVA starch; *AMYLOPECTIN; *BAKED productsINDONESIA

Source: Journal of Food Processing & Preservation. Jan2022, Vol. 46 Issue 1, p1-10. 10p.

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Academic Journal

Pulse‐based snacks as functional foods: Processing challenges and biological potential.

Authors : Escobedo, Alejandro¹ (AUTHOR); Mojica, Luis¹ (AUTHOR)

Subjects: *SNACK foods; *FUNCTIONAL foods; *FOOD industry

Source: Comprehensive Reviews in Food Science & Food Safety. Sep2021, Vol. 20 Issue 5, p4678-4702. 25p.

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