Frankish Bread and Baking Ovens in the Latin Kingdom of Jerusalem: Between Conservatism and Adaptation.
- Published in:
- Medieval Archaeology, 2022, v. 66, n. 2, p. 400, doi. 10.1080/00766097.2022.2129695
- By:
- Publication type:
- Article
Works matching DE "BAKING"
Results: 681
1
2
Diatom Cells Grown and Baked on a Functionalized Mica Surface.
- Published in:
- Journal of Biological Physics, 2008, v. 34, n. 1/2, p. 189, doi. 10.1007/s10867-008-9086-z
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- Publication type:
- Article
3
Assessment of thermal conductivity as a function of porosity in bread dough during proving.
- Published in:
- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2009, v. 87, n. 1, p. 17, doi. 10.1016/j.fbp.2008.04.002
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- Publication type:
- Article
4
Impact of the addition of resistant starch from modified pea starch on dough and bread performance.
- Published in:
- European Food Research & Technology, 2010, v. 231, n. 4, p. 499, doi. 10.1007/s00217-010-1294-7
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- Publication type:
- Article
5
Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations.
- Published in:
- European Food Research & Technology, 2010, v. 230, n. 3, p. 437, doi. 10.1007/s00217-009-1184-z
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- Publication type:
- Article
6
Effect of flour extraction rate and baking process on vitamin B<sub>1</sub> and B<sub>2</sub> contents and antioxidant activity of ginger-based products.
- Published in:
- European Food Research & Technology, 2009, v. 230, n. 1, p. 119, doi. 10.1007/s00217-009-1146-5
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- Publication type:
- Article
7
A generic procedure to monitor Maillard-derived fluorescent compounds in cookies by flow-injection analysis.
- Published in:
- European Food Research & Technology, 2009, v. 229, n. 6, p. 843, doi. 10.1007/s00217-009-1119-8
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- Publication type:
- Article
8
Studies on the protein composition and baking quality of einkorn lines.
- Published in:
- European Food Research & Technology, 2009, v. 229, n. 3, p. 523, doi. 10.1007/s00217-009-1081-5
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- Publication type:
- Article
9
Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation.
- Published in:
- European Food Research & Technology, 2009, v. 229, n. 1, p. 63, doi. 10.1007/s00217-009-1026-z
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- Publication type:
- Article
10
Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage.
- Published in:
- European Food Research & Technology, 2009, v. 228, n. 6, p. 883, doi. 10.1007/s00217-008-1001-0
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- Publication type:
- Article
11
Characterization of the Maillard reaction in bread crisps.
- Published in:
- European Food Research & Technology, 2008, v. 228, n. 2, p. 311, doi. 10.1007/s00217-008-0936-5
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- Publication type:
- Article
12
Effect of hydrothermal treatment and pH on the formation of aglycones in soybean.
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 6, p. 1729, doi. 10.1007/s00217-008-0891-1
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- Publication type:
- Article
13
Relevance of glucosylisomaltol and galactosylisomaltol in commercial biscuits.
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 5, p. 1447
- By:
- Publication type:
- Article
14
Permanence of yeast inocula in the winery ecosystem and presence in spontaneous fermentations.
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 5, p. 1563
- By:
- Publication type:
- Article
15
Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking.
- Published in:
- European Food Research & Technology, 2008, v. 226, n. 5, p. 1031, doi. 10.1007/s00217-007-0628-6
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- Publication type:
- Article
16
An approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread.
- Published in:
- European Food Research & Technology, 2003, v. 218, n. 1, p. 56
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- Publication type:
- Article
17
Fractionation and reconstitution of wheat flour - effect on dough rheology and baking.
- Published in:
- European Food Research & Technology, 2003, v. 216, n. 3, p. 204
- By:
- Publication type:
- Article
18
Improvement of the quality of wheat bread by addition of glycoside hydrolase family 10 xylanases.
- Published in:
- Applied Microbiology & Biotechnology, 2011, v. 90, n. 2, p. 509, doi. 10.1007/s00253-011-3088-7
- By:
- Publication type:
- Article
19
Improvement of tolerance to freeze–thaw stress of baker’s yeast by cultivation with soy peptides.
- Published in:
- Applied Microbiology & Biotechnology, 2007, v. 75, n. 3, p. 533, doi. 10.1007/s00253-007-0855-6
- By:
- Publication type:
- Article
20
不同藜麦粉添加量对海绵蛋糕面糊特性及烘焙特性的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 2, p. 14, doi. 10.12161/j.issn.1005‐6521.2024.02.003
- By:
- Publication type:
- Article
21
焙烤温度对藜麦理化特性的影响.
- Published in:
- Food Research & Development, 2022, v. 43, n. 14, p. 105, doi. 10.12161/j.issn.1005-6521.2022.14.013
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- Publication type:
- Article
22
藕渣不溶性膳食纤维和菊粉混合添加对 广式香肠品质的影响.
- Published in:
- Food Research & Development, 2022, v. 43, n. 4, p. 98, doi. 10.12161/j.issn.1005-6521.2022.04.015
- By:
- Publication type:
- Article
23
不同因素对马铃薯千层饼质构的影响.
- Published in:
- Food Research & Development, 2021, v. 42, n. 23, p. 47, doi. 10.12161/j.issn.1005-6521.2021.23.008
- By:
- Publication type:
- Article
24
焙火程度对武夷岩茶“大红袍”品质的影响.
- Published in:
- Food Research & Development, 2020, v. 41, n. 22, p. 49, doi. 10.12161/j.issn.1005-6521.2020.22.009
- By:
- Publication type:
- Article
25
烘焙对福建水仙乌龙茶中糖氨Maillard反应的 影响.
- Published in:
- Food Research & Development, 2020, v. 41, n. 21, p. 81, doi. 10.12161/j.issn.1005-6521.2020.21.014
- By:
- Publication type:
- Article
26
HPLC法测定低温烘焙绿豆中牡荆苷与 异牡荆苷的含量及变化.
- Published in:
- Food Research & Development, 2019, v. 40, n. 10, p. 152, doi. 10.3969/j.issn.1005-6521.2019.10.028
- By:
- Publication type:
- Article
27
Managing temperature and time in breadmaking.
- Published in:
- Cereal Technology / Getreidetechnologie, 2023, v. 77, n. 1, p. 12, doi. 10.23789/1869-2303-2023-1-12
- By:
- Publication type:
- Article
28
CEREAL & GRAIN SCIENCES CONGRESS, CONFERENCE, SYMPOSIUM, EXPO CALENDAR.
- Published in:
- 2023
- By:
- Publication type:
- Calendar
29
Managing temperature and time in breadmaking.
- Published in:
- Cereal Technology / Getreidetechnologie, 2022, v. 76, n. 4, p. 12, doi. 10.23789/1869-2303-2023-1-12
- By:
- Publication type:
- Article
30
Optimizing the addition of enzymes.
- Published in:
- Cereal Technology / Getreidetechnologie, 2022, v. 76, n. 2, p. 78, doi. 10.23789/1869-2303-2022-2-78
- By:
- Publication type:
- Article
31
Proteomics Answers Which Yeast Genes Are Specific for Baking, Brewing, and Ethanol Production.
- Published in:
- Bioengineering (Basel), 2020, v. 7, n. 4, p. 1, doi. 10.3390/bioengineering7040147
- By:
- Publication type:
- Article
32
Baking of Flat Bread in an Impingement Oven: Modeling and Optimization.
- Published in:
- Drying Technology, 2009, v. 27, n. 1, p. 103, doi. 10.1080/07373930802565954
- By:
- Publication type:
- Article
33
Baking of Flat Bread in an Impingement Oven: An Experimental Study of Heat Transfer and Quality Aspects.
- Published in:
- Drying Technology, 2008, v. 26, n. 7, p. 902, doi. 10.1080/07373930802142614
- By:
- Publication type:
- Article
34
Baker Makers.
- Published in:
- 2024
- By:
- Publication type:
- Book Review
35
SOMETHING ABOUT BREAD-MAKING.
- Published in:
- 1883
- Publication type:
- Editorial
36
Utilization of fresh cassava and sweet potato pulps in baking
- Published in:
- Ecology of Food & Nutrition, 1995, v. 33, n. 4, p. 237
- By:
- Publication type:
- Article
37
Scenarios of intellectual fuzzy automated control of bread production.
- Published in:
- Ukrainian Journal of Food Science, 2018, v. 6, n. 1, p. 103, doi. 10.24263/2310-1008-2018-6-1-13
- By:
- Publication type:
- Article
38
Physical characteristics of functional biscuits enriched in einkorn flakes.
- Published in:
- Ukrainian Journal of Food Science, 2018, v. 6, n. 1, p. 13, doi. 10.24263/2310-1008-2018-6-1-4
- By:
- Publication type:
- Article
39
Baking Up Mathematics A Review of Eugenia Cheng's How to Bake π: An Edible Exploration of the Mathematics of Mathematics.
- Published in:
- Mathematics Enthusiast, 2023, v. 20, n. 1-3, p. 247, doi. 10.54870/1551-3440.1611
- By:
- Publication type:
- Article
40
Effect of baking process on the benzoquinones secreted by the confused flour beetles,Tribolium confusum (Du Val), in biscuits made from different types of infested flour.
- Published in:
- Fayoum Journal of Agricultural Research & Development / Maǧallaẗ Al-Fayūm lil Buḥūṯ wa Al-Tanmiyyaẗ Al-Zirāʿiyyaẗ, 2022, v. 36, n. 3, p. 313
- By:
- Publication type:
- Article
41
The Effect of Iron- and Calcium-Rich Waste Rock's Acid Baking Conditions on the Rare-Earth Extraction.
- Published in:
- Minerals (2075-163X), 2023, v. 13, n. 2, p. 217, doi. 10.3390/min13020217
- By:
- Publication type:
- Article
42
Mineral Composition and Baking Value of the Winter Wheat Grain under Varied Environmental and Agronomic Conditions.
- Published in:
- Journal of Chemistry, 2018, p. 1, doi. 10.1155/2018/5013825
- By:
- Publication type:
- Article
43
An Experimental Approach to Baking Ancient Roman Placenta.
- Published in:
- EXARC Journal, 2024, n. 2, p. 2
- By:
- Publication type:
- Article
44
Validation of baking as a kill-step for controlling Shiga toxin-producing Escherichia coli during traditional crust pizza baking process.
- Published in:
- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.1001597
- By:
- Publication type:
- Article
45
Development of a baking procedure for the production of oat-supplemented wheat bread.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, p. 151, doi. 10.1111/j.1365-2621.2006.01383.x
- By:
- Publication type:
- Article
46
Effect of baking procedure and storage on the pasting properties and staling of part-baked and rebaked wheat bran bread.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, p. 77, doi. 10.1111/j.1365-2621.2006.01407.x
- By:
- Publication type:
- Article
47
Influence of growing conditions on the technological performance of bread wheat ( Triticum aestivum L.).
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, p. 102, doi. 10.1111/j.1365-2621.2006.01422.x
- By:
- Publication type:
- Article
48
Effect of partial baking, storage and rebaking process on the quality of white pan bread.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, p. 108, doi. 10.1111/j.1365-2621.2006.01432.x
- By:
- Publication type:
- Article
49
Factors affecting wafer sheet quality.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, n. 5, p. 569, doi. 10.1111/j.1365-2621.2005.01117.x
- By:
- Publication type:
- Article
50
Effect of wheat variety, farming site, and bread-baking on total phenolics.
- Published in:
- International Journal of Food Science & Technology, 2006, v. 41, n. 3, p. 329, doi. 10.1111/j.1365-2621.2005.01057.x
- By:
- Publication type:
- Article