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

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

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

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

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

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

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

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

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

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

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

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

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

Effect of Tricholoma matsutake Powder and Colored Rice Flour on Baking Quality and Volatile Aroma Compound of Cookie.

Published in:

Foods, 2025, v. 14, n. 13, p. 2182, doi. 10.3390/foods14132182

By:

Qin, Yuyue;
Wang, Shu;
Chen, Haiyan;
Zhuang, Yongliang;
Liu, Qiuming;
Xiao, Shanshan;
Brennan, Charles

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

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:

Kumari, Anu;
Eljeeva Emerald, Franklin Magdaline;
Simha, Vikram;
Pushpadass, Heartwin A

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

EFFECT OF BAKING AND FRYING METHODS ON QUALITY CHARACTERISTICS OF POTATO CHIPS.

Published in:

GIDA: The Journal of Food, 2017, v. 42, n. 1, p. 43, doi. 10.15237/gida.GD16050

By:

Tuta, Sezin;
Palazoğlu, T. Koray

Publication type:

Article

Baking properties and biochemical composition of wheat flour with bran and shorts.

Published in:

Journal of the Science of Food & Agriculture, 2013, v. 93, n. 14, p. 3611, doi. 10.1002/jsfa.6320

By:

Kaprelyants, Leonid;
Fedosov, Sergey;
Zhygunov, Dmytro

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:

Kulishov, B.;
Minkin, D.;
Fedorov, A.;
Novoselov, A.

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:

Kulishov, B.;
Kulishova, K.;
Rudometova, N.;
Fedorov, A.;
Novoselov, A.

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

Numerical model of cake baking based on enthalpy–porosity method.

Published in:

Journal of Mechanical Science & Technology, 2024, v. 38, n. 4, p. 2081, doi. 10.1007/s12206-024-0338-z

By:

Lee, Dong Jae;
Kim, Gyeong Min;
Park, Su Il;
Jeong, Jeong Hoon;
Kim, Doo Hyun;
Kim, Young Soo;
Park, Yong Gap;
Ha, Man Yeong

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:

Wei Hon Seah;
Alecia Sze Mun Wong;
Wei Qin Nie Naik;
Chun Mun Tan;
Choon Lai Chiang;
Ching Lik Hii

Publication type:

Article

Xylanases and Their Applications in Baking Industry.

Published in:

Food Technology & Biotechnology, 2008, v. 46, n. 1, p. 22

By:

Butt, Masood Sadiq;
Tahir-Nadeem, Muhammad;
Ahmad, Zulfiqar;
Sultan, Muhammad Tauseef

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

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:

Farmani, Jamshid;
Miarkiani, Fatemeh;
Maghsoudlou, Yahya

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:

Franklin, Magdaline Eljeeva Emerald;
Pushpadass, Heartwin A.;
Ghosh, Bikash C.;
Nath, Battula Surendra;
Kumari, Anu;
Simha, Vikram

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:

Bakare, H. Adegoke;
Osundahunsi, Oluwatooyin F.;
Adegunwa, Mojisola O.;
Olusanya, Joseph O.

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:

Bakare, H.Adegoke;
Osundahunsi, OluwatooyinF.;
Adegunwa, MojisolaO.;
Olusanya, JosephO.

Publication type:

Article

Changes in the content of fructans and arabinoxylans during baking processes of leavened and unleavened breads.

Published in:

European Food Research & Technology, 2014, v. 239, n. 5, p. 803, doi. 10.1007/s00217-014-2273-1

By:

Knez, Marija;
Abbott, Cathy;
Stangoulis, James

Publication type:

Article

Effect of sourdough processing and baking on the content of enniatins and beauvericin in wheat and rye bread.

Published in:

European Food Research & Technology, 2014, v. 238, n. 4, p. 581, doi. 10.1007/s00217-013-2133-4

By:

Hu, Ling;
Koehler, Peter;
Rychlik, Michael

Publication type:

Article

Isolation and baking performance of ginsenosides from Panax ginseng.

Published in:

European Food Research & Technology, 2013, v. 236, n. 1, p. 89, doi. 10.1007/s00217-012-1862-0

By:

Pflaum, Tabea;
Selmair, Patrick;
Horlacher, Peter;
Koehler, Peter

Publication type:

Article

Comparison of baking tests using wholemeal and white wheat flour.

Published in:

European Food Research & Technology, 2012, v. 234, n. 5, p. 845, doi. 10.1007/s00217-012-1682-2

By:

Steinfurth, Dorothee;
Koehler, Peter;
Seling, Simone;
Mühling, Karl

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:

ELMS, J.;
ROBINSON, E.;
MASON, H.;
IQBAL, S.;
GARROD, A.;
EVANS, G. S.

Publication type:

Article

CONCEPT OF MANAGING QUALITY IN BAKING INDUSTRY, IN VECTOR REPRESENTATION.

Published in:

Scientific Papers of Silesian University of Technology. Organization & Management / Zeszyty Naukowe Politechniki Slaskiej. Seria Organizacji i Zarzadzanie, 2021, n. 151, p. 157, doi. 10.29119/1641-3466.2021.151.10

By:

DROZD, Radosław

Publication type:

Article

Cookie Baking Process Optimization and Quality Analysis Based on Food 3D Printing.

Published in:

Journal of Northeast Agricultural University, 2024, v. 31, n. 1, p. 61

By:

Liu Chenghai;
Li Jingyi;
Wu Chunsheng;
Zhao Xinglong;
Zheng Xianzhe

Publication type:

Article

Variation and Covariation of Milling- and Baking-quality Characteristics among Winter Rye Single-cross Hybrids.

Published in:

Plant Breeding, 1994, v. 113, n. 4, p. 287, doi. 10.1111/j.1439-0523.1994.tb00738.x

By:

Rattunde, H. F. W.;
Geiger, H. H.;
Weipert, D.

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