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:

Kehinde, Oke Emmanuel;
Ayodele, Idowu Michael;
John, Babatola Ayodele;
Omowunmi, Olorode Omobolanle;
Adewale, Omoniyi Saheed

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:

Soleimanifard, Sediqeh;
Emam-djomeh, Zahra;
Askari, Gholamreza;
Shahedi, Mohammad

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:

Dawood, A.;
Elhabashy, H.

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:

Rana, Masud;
Yasmin, Sabina;
Mahomud, Md. Sultan;
Noor, Fatehatun;
Sarker, Md. Sazzat Hossain

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:

Miś, Antoni;
Nawrocka, Agnieszka;
Dziki, Dariusz

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:

Ureta, María;
Olivera, Daniela;
Salvadori, Viviana

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:

Almeida, Eveline;
Chang, Yoon

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:

HadiNezhad, Mehri;
Butler, Francis

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:

Narbutaite, V.;
Fernandez, A.;
Horn, N.;
Juodeikiene, G.;
Narbad, A.

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:

Argiuolo, Antonietta;
Somma, Federica;
Bartolomeo, Paolo;
Gigliotta, Onofrio;
Ponticorvo, Michela

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:

Kocadağlı, Tolgahan;
Koray Palazoğlu, T.;
Gökmen, Vural

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:

程传玲;
杨硕;
王建民;
张改红

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:

Deng, Z.‐Y.;
Tian, J.‐C.;
Sun, G.‐X.

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:

Dizlek, Halef;
Altan, Ali

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:

Šarić, Bojana M.;
Nedeljković, Nataša M.;
Šimurina, Olivera D.;
Pestorić, Mladenka V.;
Kos, Jovana J.;
Mandić, Anamarija I.;
Sakać, Marijana B.;
Šarić, Ljubiša Ć.;
Psodorov, Ðorđe B.;
Mišan, Aleksandra Č.

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:

Köklü, Uğur;
Tazegül, Abdullah Sadık;
Serin, Fatih;
Basmacı, Gültekin

Publication type:

Article

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

By:

Alvarez-Jubete, Laura;
Auty, Mark;
Arendt, Elke K.;
Gallagher, Eimear

Publication type:

Article

Effect of flour extraction rate and baking process on vitamin B1 and B2 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

By:

Martinez-Villaluenga, Cristina;
Horszwald, Anna;
Frias, Juana;
Piskula, Mariusz;
Vidal-Valverde, Concepcion;
Zieliński, Henryk

Publication type:

Article

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

By:

Wieser, Herbert;
Mueller, Karl-Josef;
Koehler, Peter

Publication type:

Article

乳清发酵粉和乳酸链球菌素对清洁标签卤牛肉保藏特性的影响.

Published in:

Food Research & Development, 2024, v. 45, n. 23, p. 33, doi. 10.12161/j.issn.1005‐6521.2024.23.005

By:

孔萱;
原文斌;
马长明;
李凯歌;
许龙;
余小领

Publication type:

Article

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:

于书蕾;
尚珊;
臧梁;
傅宝尚;
姜鹏飞;
温成荣;
王丹;
宋爽;
祁立波

Publication type:

Article

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

By:

聂攀;
曾辉;
陆军;
钟苓玥;
朱创;
宋立华

Publication type:

Article

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:

林燕萍;
刘宝顺;
黄毅彪;
占仕权;
张见明;
陈荣冰

Publication type:

Article

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:

陈泉宾

Publication type:

Article

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:

Banooni, S.;
Hosseinalipour, S. M.;
Mujumdar, A. S.;
Taherkhani, P.;
Bahiraei, M.

Publication type:

Article

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:

Banooni, S.;
Hosseinalipour, S. M.;
Mujumdar, A. S.;
Taheran, E.;
Bahiraei, M.;
Taherkhani, P.

Publication type:

Article

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:

Gontijo, Vitor L.;
Teixeira, Leandro Augusto Viana;
Ciminelli, Virgínia Sampaio Teixeira

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:

Mariotti, Manuela;
Lucisano, Mara;
Pagani, M. Ambrogina

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:

Murat Karaoğlu, Mehmet;
Gürbüz Kotancilar, Halis

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:

Casey, Emma

Publication type:

Article

Polyphenols in Naruto Kintoki sweet potato enhanced antiallergic activity after baking and microwave cooking.

Published in:

Food Science & Technology Research, 2022, v. 28, n. 3, p. 275, doi. 10.3136/fstr.FSTR-D-21-00268

By:

PHOMKAIVON, Naraporn;
AMILIA, Nia;
TANINTARATAN, Witwasin;
YONEKURA, Lina;
Hirotoshi TAMURA

Publication type:

Article

Selection of better mathematical model describing cake baking for inverse analysis.

Published in:

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

By:

Jayapragasam, Puvikkarasan;
Le Bideau, Pascal;
Loulou, Tahar

Publication type:

Article

Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics.

Published in:

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

By:

Lu Zhang;
Putranto, Aditya;
Weibiao Zhou;
Boom, Remko M.;
Schutyser, Maarten A. I.;
Xiao Dong Chen

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:

Mardar, M.;
Solonytska, I.;
Pambuk, S.

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:

Argiuolo, Antonietta;
Somma, Federica;
Bartolomeo, Paolo;
Gigliotta, Onofrio;
Ponticorvo, Michela

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:

Anderson, Wayne A.;
Slaughter, Desmond;
Laffey, Christopher;
Lardner, Caroline

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:

Karaoğlu, Mehmet Murat;
Kotancilar, Halis Gürbüz;
Gerçekaslan, Kamil Emre

Publication type:

Article

Optimisation of baking parameters of chapati with respect to vitamin B 1 and B 2 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:

Yadav, Deep Narayan;
Patki, Prakash Eakanathrao;
Mahesh, Chitrashekarachar;
Sharma, Gopal Kumar;
Bawa, Amrindar Singh

Publication type:

Article

BAKING QUALITY OF TRITICUM AESTIVUM L. CULTIVATED IN SUSTAINABLE FARMING SYSTEMS.

Published in:

Research Journal of Agricultural Science, 2012, v. 44, n. 1, p. 146

By:

SMATANOVÁ, Nora;
LACKO-BARTOŠOVÁ, Magdaléna

Publication type:

Article

TECHNOLOGICAL QUALITY OF TRITICUM AESTIVUM L. CULTIVATED IN SUSTAINABLE FARMING SYSTEMS -- INDIRECT BAKING QUALITY.

Published in:

Research Journal of Agricultural Science, 2012, v. 44, n. 1, p. 94

By:

LACKO-BARTOŠOVÁ, Magdaléna;
SMATANOVÁ, Nora

Publication type:

Article

DIRECT BAKING QUALITY OF SPELT WHEAT (TRITICUM SPELTA L.).

Published in:

Research Journal of Agricultural Science, 2012, v. 44, n. 1, p. 86

By:

KORCZYK-SZABÓ, Joanna;
LACKO-BARTOŠOVÁ, Magdaléna

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:

Safarzadeh, M. S.;
Moats, M. S.;
Miller, J. D.

Publication type:

Article

When a tree model meets texture baking: an approach for quality-preserving lightweight visualization in virtual 3D scene construction.

Published in:

International Journal of Digital Earth, 2023, v. 16, n. 1, p. 645, doi. 10.1080/17538947.2023.2177758

By:

Zhang, Chen;
He, Biao;
Guo, Renzhong;
Ma, Ding

Publication type:

Article

Baking Process Effects and Combined Cowpea Flour and Sorghum Bran on Functional Properties of Gluten-Free Cookies.

Published in:

Plant Foods for Human Nutrition, 2022, v. 77, n. 4, p. 552, doi. 10.1007/s11130-022-01002-0

By:

Queiroz, Valéria Aparecida Vieira;
Dizlek, Halef;
de Barros, Frederico Augusto Ribeiro;
Tardin, Flávio Dessaune;
Figueiredo, José Edson Fontes;
Awika, Joseph M.

Publication type:

Article

Application of FDM and FEM in solving the simultaneous heat and moisture transfer inside bread during baking.

Published in:

International Journal of Computational Fluid Dynamics, 2005, v. 19, n. 1, p. 73, doi. 10.1080/10618560412331286337

By:

Zhou, Weibiao

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:

Tarapata, Justyna;
Szymańska, Ewa;
van der Meulen, Liesbeth;
Miltenburg, Joost;
Huppertz, Thom

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:

Liu, Ru;
Yang, Yuhui;
Cui, Xiaojie;
Mwabulili, Fred;
Xie, Yanli

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:

Asamoah, Eugenia Ayebea;
Le-Bail, Alain;
Oge, Anthony;
Queveau, Delphine;
Rouaud, Olivier;
Le-Bail, Patricia

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:

Falciano, Aniello;
Moresi, Mauro;
Masi, Paolo

Publication type:

Article

Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples.

Published in:

Foods, 2021, v. 10, n. 10, p. 2461, doi. 10.3390/foods10102461

By:

Sammalisto, Saara;
Laitinen, Miikka;
Sontag-Strohm, Tuula

Publication type:

Article