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.
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- Carpathian Journal of Food Science & Technology, 2021, v. 13, n. 3, p. 5, doi. 10.34302/crpjfst/2021.13.3.1
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- Article
THE EFFECT OF A MICROWAVE SUSCEPTOR ON THE TEXTURAL PROPERTIES OF CUPCAKES DURING BAKING - A COMPARISON WITH MICROWAVE AND CONVENTIONAL BAKING METHODS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2024, v. 23, n. 1, p. 123, doi. 10.17306/J.AFS.001207
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SOME ENGINEERING FACTORS AFFECTING THE PERFORMANCE OF A SMALL ROTARY BAKING OVEN.
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- Misr Journal of Agricultural Engineering, 2021, v. 38, n. 1, p. 27, doi. 10.21608/mjae.2020.46120.1011
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Influence of high molecular weight glutenin subunit substitution on rheological behaviour and bread-baking quality of near-isogenic lines developed from Chinese wheats.
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- Plant Breeding, 2005, v. 124, n. 5, p. 428, doi. 10.1111/j.1439-0523.2005.01158.x
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- Article
Organization measures in the Enhanced Baking Tray Task.
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- Frontiers in Psychology, 2022, v. 13, p. 1, doi. 10.3389/fpsyg.2022.1039064
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Identification of Baking Expansion Phases of Leavened Dough Using an Experimental Approach.
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- Food & Bioprocess Technology, 2016, v. 9, n. 5, p. 892, doi. 10.1007/s11947-015-1669-7
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Development and performance evaluation of an improved electric baking oven for baked products.
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- Food Science & Nutrition, 2023, v. 11, n. 6, p. 3057, doi. 10.1002/fsn3.3287
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Baking of muffins: Kinetics of crust color development and optimal baking time.
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- Food & Bioprocess Technology, 2014, v. 7, n. 11, p. 3208, doi. 10.1007/s11947-014-1292-z
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- Article
Structural Changes in the Dough During the Pre-baking and Re-baking of French Bread Made with Whole Wheat Flour.
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- Food & Bioprocess Technology, 2013, v. 6, n. 10, p. 2808, doi. 10.1007/s11947-012-0926-2
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- Article
Effect of Flour Type and Baking Temperature on Cake Dynamic Height Profile Measurements During Baking.
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- Food & Bioprocess Technology, 2010, v. 3, n. 4, p. 594, doi. 10.1007/s11947-008-0099-1
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- Article
白肋烟烘焙工艺温度参数拟合优化及验证.
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- Food & Machinery, 2021, n. 11, p. 183, doi. 10.13652/j.issn.1003-5788.2021.11.032
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- Article
THE INFLUENCE OF BAKING TIME AND TEMPERATURE ON CHARACTERISTICS OF GLUTEN FREE COOKIES ENRICHED WITH BLUEBERRY POMACE.
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- Food & Feed Research, 2014, v. 41, n. 1, p. 39, doi. 10.5937/ffr1401039s
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- Article
Investigation of the Effects of Wafer-Baking Plates on Thermal Distribution, Wafer Thickness, and Wafer Color Distribution.
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- Applied Sciences (2076-3417), 2025, v. 15, n. 1, p. 466, doi. 10.3390/app15010466
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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.
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- European Food Research & Technology, 2012, v. 235, n. 4, p. 711, doi. 10.1007/s00217-012-1804-x
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Influence of baking enzymes on antimicrobial activity of five bacteriocin-like inhibitory substances produced by lactic acid bacteria isolated from Lithuanian sourdoughs.
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- Letters in Applied Microbiology, 2008, v. 47, n. 6, p. 555, doi. 10.1111/j.1472-765X.2008.02466.x
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- Article
PİŞİRME ÖNCESİNDE HAMURUN KISA SÜRE BEKLETİLMESİNİN PANDİSPANYA NİTELİKLERİ ÜZERİNE ETKİSİ.
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- GIDA: The Journal of Food, 2013, v. 38, n. 1, p. 31
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- Article
Treatment of Bran Containing Bread by Baking Enzymes; Effect on the Growth of Probiotic Bacteria on Soluble Dietary Fiber Extract in Vitro.
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- Bioscience, Biotechnology & Biochemistry, 2012, v. 76, n. 6, p. 1135, doi. 10.1271/bbb.110977
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- Article
Production of Starch with Antioxidative Activity by Baking Starch with Organic Acids.
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- Bioscience, Biotechnology & Biochemistry, 2011, v. 75, n. 9, p. 1649, doi. 10.1271/bbb.110123
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Selection of better mathematical model describing cake baking for inverse analysis.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 126, p. 265, doi. 10.1016/j.fbp.2020.12.012
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- Article
Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 401, doi. 10.1016/j.fbp.2016.08.007
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- Article
Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies.
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- Plant Foods for Human Nutrition, 2022, v. 77, n. 4, p. 552, doi. 10.1007/s11130-022-01002-0
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- Article
THE PROBLEM OF ASSESSING THE BAKING QUALITY OF WHEAT WITH GENETICALLY DIFFERENT ALLELES OF STORAGE PROTEINS.
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- Grain Products & Mixed Fodder's, 2022, v. 22, n. 4, p. 7, doi. 10.15673/gpmf.v22i4.2531
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- Article
DEVELOPMENT OF A NEW KIND OF BREAD PRODUCED BY THE DEFERRED BAKING TECHNOLOGY ON THE BASIS OF MODERN METHODS OF QUALITY MANAGEMENT.
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- Food Science & Technology (2073-8684), 2022, v. 16, n. 2, p. 78, doi. 10.15673/fst.v16i2.2355
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Cookie Baking Process Optimization and Quality Analysis Based on Food 3D Printing.
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- Journal of Northeast Agricultural University, 2024, v. 31, n. 1, p. 61
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Indexes for the E-Baking Tray Task: A Look on Laterality, Verticality and Quality of Exploration.
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- Brain Sciences (2076-3425), 2022, v. 12, n. 3, p. 401, doi. 10.3390/brainsci12030401
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From Cookery in Colour to The Great British Bake Off : Shifting gendered accounts of home-baking and domesticity.
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- European Journal of Cultural Studies, 2019, v. 22, n. 5/6, p. 579, doi. 10.1177/1367549418810083
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- Article
Convective Baking Characteristics and Effective Moisture Diffusivities of Yellow Mealworms.
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- ASEAN Journal of Chemical Engineering, 2020, v. 20, n. 2, p. 165, doi. 10.22146/ajche.56358
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Influence of baking conditions on the quality attributes of sponge cake.
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- Food Science & Technology International, 2017, v. 23, n. 2, p. 156, doi. 10.1177/1082013216666618
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- Article
Effects of Amount of Batter in Baking Cup on Muffin Quality.
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- International Journal of Food Engineering, 2015, v. 11, n. 5, p. 629, doi. 10.1515/ijfe-2015-0066
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Modelling of Heat and Moisture Transfer Phenomena During Dry Biscuit Baking by Using Finite Element Method.
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- International Journal of Food Engineering, 2012, v. 8, n. 3, p. -1, doi. 10.1515/1556-3758.2326
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Chemical composition and discrimination with volatile profiles of Yongchuan Xiuya green tea with different baking treatments.
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- Flavour & Fragrance Journal, 2024, v. 39, n. 4, p. 224, doi. 10.1002/ffj.3783
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Influence of baking conditions and initial flavour load on the evolution of flavours in cookies.
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- Flavour & Fragrance Journal, 2024, v. 39, n. 3, p. 181, doi. 10.1002/ffj.3781
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Water loss and crust formation during bread baking, Part II: Technological insights from a sensitivity analysis of a numerical model of baking.
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- Drying Technology, 2017, v. 35, n. 12, p. 1518, doi. 10.1080/07373937.2016.1260030
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Water loss and crust formation during bread baking, Part I: Interpretation aided by mathematical models with highlights on the role of local porosity.
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- Drying Technology, 2017, v. 35, n. 12, p. 1506, doi. 10.1080/07373937.2016.1260029
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- Article
Baking of Flat Bread in an Impingement Oven: Modeling and Optimization.
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- Drying Technology, 2009, v. 27, n. 1, p. 103, doi. 10.1080/07373930802565954
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- Article
Baking of Flat Bread in an Impingement Oven: An Experimental Study of Heat Transfer and Quality Aspects.
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- Drying Technology, 2008, v. 26, n. 7, p. 902, doi. 10.1080/07373930802142614
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- Article
Effect of Baking Methods Types on Residues of Heavy Metals in the Different Breads Produced with Wheat Flour in Iran: A Case Study of Mashhad.
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- Journal of Chemical Health Risks, 2022, v. 12, n. 1, p. 105, doi. 10.22034/jchr.2021.1929107.1299
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- Article
Modelling the browning of bakery products during baking: a review.
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- Ukrainian Food Journal, 2022, v. 11, n. 2, p. 217, doi. 10.24263/2304-974X-2022-11-2-3
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- Article
Variation and Covariation of Milling- and Baking-quality Characteristics among Winter Rye Single-cross Hybrids.
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- Plant Breeding, 1994, v. 113, n. 4, p. 287, doi. 10.1111/j.1439-0523.1994.tb00738.x
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- Article
BAKING QUALITY OF TRITICUM AESTIVUM L. CULTIVATED IN SUSTAINABLE FARMING SYSTEMS.
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- Research Journal of Agricultural Science, 2012, v. 44, n. 1, p. 146
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- Article
TECHNOLOGICAL QUALITY OF TRITICUM AESTIVUM L. CULTIVATED IN SUSTAINABLE FARMING SYSTEMS -- INDIRECT BAKING QUALITY.
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- Research Journal of Agricultural Science, 2012, v. 44, n. 1, p. 94
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- Article
DIRECT BAKING QUALITY OF SPELT WHEAT (TRITICUM SPELTA L.).
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- Research Journal of Agricultural Science, 2012, v. 44, n. 1, p. 86
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Development and Evaluation of Charcoal-Powered Bread Baking Oven.
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- Analele Universitatii 'Eftimie Murgu', 2016, v. 23, n. 1, p. 23
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Moisture Loss from Cheese During Baking: Influence of Cheese Type, Cheese Mass, and Temperature.
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- Foods, 2025, v. 14, n. 2, p. 165, doi. 10.3390/foods14020165
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Effects of Baking and Frying on the Protein Oxidation of Wheat Dough.
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- Foods, 2023, v. 12, n. 24, p. 4479, doi. 10.3390/foods12244479
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Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties.
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- Foods, 2023, v. 12, n. 5, p. 946, doi. 10.3390/foods12050946
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Phenomenology of Neapolitan Pizza Baking in a Traditional Wood-Fired Oven.
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- Foods, 2023, v. 12, n. 4, p. 890, doi. 10.3390/foods12040890
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The Validation of Numerical Methodology for Oven Design Optimization Using Numerical Simulations and Baking Experiments.
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- Journal of Mechanical Engineering / Strojniški Vestnik, 2017, v. 63, n. 4, p. 215, doi. 10.5545/sv-jme.2016.4089
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- Article
An Innovative Micro-Modelling of Simultaneous Heat and Moisture Transfer during Bread Baking Using the Lattice Boltzmann Method.
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- Food Biophysics, 2010, v. 5, n. 3, p. 161, doi. 10.1007/s11483-010-9156-1
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Development of the mathematical model of the electric resistance baking process.
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- Agronomy Research, 2021, v. 19, n. 3, p. 1562, doi. 10.15159/AR.21.107
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- Article