Works matching Baking
Results: 5000
EFFECT OF BAKING TIME AND TEMPERATURE ON THE BAKING QUALITY AND SENSORY ATTRIBUTE OF CAKE PRODUCED FROM WHEAT-TIGERNUT POMACE FLOUR BLENDS BY SURFACE METHODOLOGY.
- Published in:
- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 5, doi. 10.34302/crpjfst/2021.13.3.1
- By:
- Publication type:
- Article
THE INFLUENCE OF BAKING TIME AND TEMPERATURE ON CHARACTERISTICS OF GLUTEN FREE COOKIES ENRICHED WITH BLUEBERRY POMACE.
- Published in:
- Food & Feed Research, 2014, v. 41, n. 1, p. 39, doi. 10.5937/ffr1401039s
- By:
- Publication type:
- Article
SOME ENGINEERING FACTORS AFFECTING THE PERFORMANCE OF A SMALL ROTARY BAKING OVEN.
- Published in:
- Misr Journal of Agricultural Engineering, 2021, v. 38, n. 1, p. 27, doi. 10.21608/mjae.2020.46120.1011
- By:
- Publication type:
- Article
Investigation of the Effects of Wafer-Baking Plates on Thermal Distribution, Wafer Thickness, and Wafer Color Distribution.
- Published in:
- Applied Sciences (2076-3417), 2025, v. 15, n. 1, p. 466, doi. 10.3390/app15010466
- By:
- Publication type:
- Article
Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach.
- Published in:
- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 892, doi. 10.1007/s11947-015-1669-7
- By:
- Publication type:
- Article
Baking of muffins: Kinetics of crust color development and optimal baking time.
- Published in:
- Food & Bioprocess Technology, 2014, v. 7, n. 11, p. 3208, doi. 10.1007/s11947-014-1292-z
- By:
- Publication type:
- Article
Structural Changes in the Dough During the Pre-baking and Re-baking of French Bread Made with Whole Wheat Flour.
- Published in:
- Food & Bioprocess Technology, 2013, v. 6, n. 10, p. 2808, doi. 10.1007/s11947-012-0926-2
- By:
- Publication type:
- Article
Effect of Flour Type and Baking Temperature on Cake Dynamic Height Profile Measurements During Baking.
- Published in:
- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 594, doi. 10.1007/s11947-008-0099-1
- By:
- Publication type:
- Article
白肋烟烘焙工艺温度参数拟合优化及验证.
- Published in:
- Food & Machinery, 2021, n. 11, p. 183, doi. 10.13652/j.issn.1003-5788.2021.11.032
- By:
- Publication type:
- Article
Organization measures in the Enhanced Baking Tray Task.
- Published in:
- Frontiers in Psychology, 2022, v. 13, p. 1, doi. 10.3389/fpsyg.2022.1039064
- By:
- Publication type:
- Article
Influence of high molecular weight glutenin subunit substitution on rheological behaviour and bread-baking quality of near-isogenic lines developed from Chinese wheats.
- Published in:
- Plant Breeding, 2005, v. 124, n. 5, p. 428, doi. 10.1111/j.1439-0523.2005.01158.x
- By:
- Publication type:
- Article
Mitigation of acrylamide formation in cookies by using Maillard reaction products as recipe modifier in a combined partial conventional baking and radio frequency post-baking process.
- Published in:
- European Food Research & Technology, 2012, v. 235, n. 4, p. 711, doi. 10.1007/s00217-012-1804-x
- By:
- Publication type:
- Article
Influence of baking enzymes on antimicrobial activity of five bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated from Lithuanian sourdoughs.
- Published in:
- Letters in Applied Microbiology, 2008, v. 47, n. 6, p. 555, doi. 10.1111/j.1472-765X.2008.02466.x
- By:
- Publication type:
- Article
PİŞİRME ÖNCESİNDE HAMURUN KISA SÜRE BEKLETİLMESİNİN PANDİSPANYA NİTELİKLERİ ÜZERİNE ETKİSİ.
- Published in:
- GIDA: The Journal of Food, 2013, v. 38, n. 1, p. 31
- By:
- Publication type:
- Article
THE EFFECT OF A MICROWAVE SUSCEPTOR ON THE TEXTURAL PROPERTIES OF CUPCAKES DURING BAKING - A COMPARISON WITH MICROWAVE AND CONVENTIONAL BAKING METHODS.
- Published in:
- Acta Scientiarum Polonorum. Technologia Alimentaria, 2024, v. 23, n. 1, p. 123, doi. 10.17306/J.AFS.001207
- By:
- Publication type:
- Article
Development and performance evaluation of an improved electric baking oven for baked products.
- Published in:
- Food Science & Nutrition, 2023, v. 11, n. 6, p. 3057, doi. 10.1002/fsn3.3287
- By:
- Publication type:
- Article
Dough Characteristics, Baking Performance, and Staling of Taftoon Bread as Affected by Supplementation with Sesame Oil.
- Published in:
- Journal of Culinary Science & Technology, 2016, v. 14, n. 4, p. 318, doi. 10.1080/15428052.2016.1138916
- By:
- Publication type:
- Article
Evaluation of process conditions and their optimization for baking of an Indian dairy dessert —chhana podo.
- Published in:
- Journal of Culinary Science & Technology, 2016, v. 14, n. 2, p. 136, doi. 10.1080/15428052.2015.1084255
- By:
- Publication type:
- Article
Pasting Characteristics, Baking and Sensory Qualities of Cakes from Blends of Cassava and Wheat Flours.
- Published in:
- Journal of Culinary Science & Technology, 2014, v. 12, n. 2, p. 109, doi. 10.1080/15428052.2013.846880
- By:
- Publication type:
- Article
Batter Rheology, Baking, and Sensory Qualities of Cake from Blends of Breadfruit and Wheat Flours.
- Published in:
- Journal of Culinary Science & Technology, 2013, v. 11, n. 3, p. 203, doi. 10.1080/15428052.2013.769866
- By:
- Publication type:
- Article
A novel strain of Yarrowia phangngaensis producing a multienzyme complex; a source of enzyme additives for baking high cassava-wheat composite bread.
- Published in:
- Food Biotechnology, 2021, v. 35, n. 2, p. 158, doi. 10.1080/08905436.2021.1910520
- By:
- Publication type:
- Article
Indexes for the E-Baking Tray Task: A Look on Laterality, Verticality and Quality of Exploration.
- Published in:
- Brain Sciences (2076-3425), 2022, v. 12, n. 3, p. 401, doi. 10.3390/brainsci12030401
- By:
- Publication type:
- Article
The Theoretical Preliminary of the Mathematical Modeling in the Bread Baking.
- Published in:
- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2009, v. 66, n. 2, p. 296
- By:
- Publication type:
- Article
Evaluation of sulfuric acid baking and leaching of enargite concentrates.
- Published in:
- Minerals & Metallurgical Processing, 2012, v. 29, n. 2, p. 97
- By:
- Publication type:
- Article
From Cookery in Colour to The Great British Bake Off : Shifting gendered accounts of home-baking and domesticity.
- Published in:
- European Journal of Cultural Studies, 2019, v. 22, n. 5/6, p. 579, doi. 10.1177/1367549418810083
- By:
- Publication type:
- Article
Convective Baking Characteristics and Effective Moisture Diffusivities of Yellow Mealworms.
- Published in:
- ASEAN Journal of Chemical Engineering, 2020, v. 20, n. 2, p. 165, doi. 10.22146/ajche.56358
- By:
- Publication type:
- Article
Development of the mathematical model of the electric resistance baking process.
- Published in:
- Agronomy Research, 2021, v. 19, n. 3, p. 1562, doi. 10.15159/AR.21.107
- By:
- Publication type:
- Article
Advantages of electric resistance method for baking bread and flour confectionery products of functional purpose.
- Published in:
- Agronomy Research, 2020, v. 18, n. 4, p. 2449, doi. 10.15159/AR.20.211
- By:
- Publication type:
- Article
Chemical composition and discrimination with volatile profiles of Yongchuan Xiuya green tea with different baking treatments.
- Published in:
- Flavour & Fragrance Journal, 2024, v. 39, n. 4, p. 224, doi. 10.1002/ffj.3783
- By:
- Publication type:
- Article
Influence of baking conditions and initial flavour load on the evolution of flavours in cookies.
- Published in:
- Flavour & Fragrance Journal, 2024, v. 39, n. 3, p. 181, doi. 10.1002/ffj.3781
- By:
- Publication type:
- Article
Effect of Baking Procedure and Storage on the Pasting Properties and Staling of Part-Baked and Rebaked White Pan Bread Crumb
- Published in:
- International Journal of Food Properties, 2006, v. 9, n. 4, p. 609, doi. 10.1080/10942910600910095
- By:
- Publication type:
- Article
Effect of Initial Baking and Storage Time on Pasting Properties and Aging of Par-Baked and Rebaked Rye Bread.
- Published in:
- International Journal of Food Properties, 2006, v. 9, n. 3, p. 583, doi. 10.1080/10942910600745178
- By:
- Publication type:
- Article
Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature.
- Published in:
- Foods, 2025, v. 14, n. 2, p. 165, doi. 10.3390/foods14020165
- By:
- Publication type:
- Article
Effects of Baking and Frying on the Protein Oxidation of Wheat Dough.
- Published in:
- Foods, 2023, v. 12, n. 24, p. 4479, doi. 10.3390/foods12244479
- By:
- Publication type:
- Article
Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties.
- Published in:
- Foods, 2023, v. 12, n. 5, p. 946, doi. 10.3390/foods12050946
- By:
- Publication type:
- Article
Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven.
- Published in:
- Foods, 2023, v. 12, n. 4, p. 890, doi. 10.3390/foods12040890
- By:
- Publication type:
- Article
Baking quality prediction of spelt wheat based on rheological and mixolab parameters.
- Published in:
- Acta Alimentaria, 2019, v. 48, n. 2, p. 213, doi. 10.1556/066.2019.0002
- By:
- Publication type:
- Article
Effects of Amount of Batter in Baking Cup on Muffin Quality.
- Published in:
- International Journal of Food Engineering, 2015, v. 11, n. 5, p. 629, doi. 10.1515/ijfe-2015-0066
- By:
- Publication type:
- Article
Modelling of Heat and Moisture Transfer Phenomena During Dry Biscuit Baking by Using Finite Element Method.
- Published in:
- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.2326
- By:
- Publication type:
- Article
THE PROBLEM OF ASSESSING THE BAKING QUALITY OF WHEAT WITH GENETICALLY DIFFERENT ALLELES OF STORAGE PROTEINS.
- Published in:
- Grain Products & Mixed Fodder's, 2022, v. 22, n. 4, p. 7, doi. 10.15673/gpmf.v22i4.2531
- By:
- Publication type:
- Article
DEVELOPMENT OF A NEW KIND OF BREAD PRODUCED BY THE DEFERRED BAKING TECHNOLOGY ON THE BASIS OF MODERN METHODS OF QUALITY MANAGEMENT.
- Published in:
- Food Science & Technology (2073-8684), 2022, v. 16, n. 2, p. 78, doi. 10.15673/fst.v16i2.2355
- By:
- Publication type:
- Article
Enzyme exposure in the British baking industry.
- Published in:
- Annals of Occupational Hygiene, 2006, v. 50, n. 4, p. 379, doi. 10.1093/annhyg/mei080
- By:
- Publication type:
- Article
Modelling the browning of bakery products during baking: a review.
- Published in:
- Ukrainian Food Journal, 2022, v. 11, n. 2, p. 217, doi. 10.24263/2304-974X-2022-11-2-3
- By:
- Publication type:
- Article
Kısmi Pişirme Yönteminin Kek Kalitesi Üzerine Etkisi.
- Published in:
- Academic Food Journal / Akademik GIDA, 2020, v. 18, n. 3, p. 256, doi. 10.24323/akademik-gida.818104
- By:
- Publication type:
- Article
Effects of baking conditions on colour, texture and crumb grain characteristics of Chhana Podo.
- Published in:
- International Journal of Dairy Technology, 2015, v. 68, n. 2, p. 270, doi. 10.1111/1471-0307.12187
- By:
- Publication type:
- Article
Reduction of folic acid during baking and implications for mandatory fortification of bread.
- Published in:
- International Journal of Food Science & Technology, 2010, v. 45, n. 6, p. 1104, doi. 10.1111/j.1365-2621.2010.02226.x
- By:
- Publication type:
- Article
The effect of par-baking and frozen storage time on the quality of cup cake.
- Published in:
- International Journal of Food Science & Technology, 2008, v. 43, n. 10, p. 1778, doi. 10.1111/j.1365-2621.2007.01698.x
- By:
- Publication type:
- Article
Optimisation of baking parameters of chapati with respect to vitamin B<sub> 1</sub> and B<sub> 2</sub> retention and quality.
- Published in:
- International Journal of Food Science & Technology, 2008, v. 43, n. 8, p. 1474, doi. 10.1111/j.1365-2621.2008.01712.x
- By:
- Publication type:
- Article
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
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