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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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Can pea and white hemp proteins be used as a more sustainable protein source to improve nutritional and sensory results in gluten-free baked products?

• Authors : Niccum, Clayton;

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Development and performance evaluation of an improved electric baking oven for baked products

• Authors : Masud Rana; Sabina Yasmin; Md. Sultan Mahomud

Subjects: baking oven; biscuit; cake

• Source: Food Science & Nutrition, Vol 11, Iss 6, Pp 3057-3066 (2023)

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Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products

• Authors : María Dolores Álvarez; Arancha Saiz; Beatriz Herranz

Subjects: structured olive pomace oil; puff pastry laminating fat; physicochemical properties

• Source: Foods, Vol 13, Iss 4, p 603 (2024)

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Optimizing water and nitrogen productivity of wheat and triticale across diverse production environments to improve the sustainability of baked products

• Authors : Tamagno, Santiago; Pittelkow, Cameron M; Fohner, George

Subjects: Agriculture; Land and Farm Management; Agricultural

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Development and performance evaluation of an improved electric baking oven for baked products.

• Authors : Rana, Masud¹ (AUTHOR); Yasmin, Sabina¹ (AUTHOR) ; Mahomud, Md. Sultan¹ (AUTHOR)

• Source: Food Science & Nutrition. Jun2023, Vol. 11 Issue 6, p3057-3066. 10p.

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Correlation between acrylamide content and colour in some baked products

• Authors : Zana Mohammed Abdulazeez; Abdel Moniem Ibrahim Mustafa; Fehmi Yazici

Subjects: asparagine; biscuit; bread

• Source: Czech Journal of Food Sciences, Vol 41, Iss 2, Pp 137-143 (2023)

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Correlation between acrylamide content and colour in some baked products.

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

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

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DOUGH CONDITIONER FOR BAKED PRODUCTS AND THE LIKE, WHICH REPLACES THE FAT CONTENT THEREOF AND PROCESS FOR MANUFACTURING THE SAME

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Soft baked products with high levels of slowly digestible starch

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