Works matching DE "BAKING"

Results: 688

Potentials of soybean aquafaba as viable whole egg substitute in cupcakes.

Published in:

International Food Research Journal, 2025, v. 32, n. 2, p. 475, doi. 10.47836/ifrj.32.2.12

By:

Arum, C.;
Asogwa, I. S.;
Aniagor, E. N.;
Eze, C. M.

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

Effects of D-allulose on batter performance and quality of sponge cakes.

Published in:

Food & Machinery, 2025, n. 7, p. 183, doi. 10.13652/j.spjx.1003.5788.2024.81193

By:

CHAI Xiya;
LI Hua;
WANG Xiaoyan;
PENG Chao;
LI Ruiyao

Publication type:

Article

Formulation of Nutrient‐Enriched Wheat‐Based Cookies Using Defatted Soybean Flour and Moringa stenopetala Leaf Powder.

Published in:

Journal of Food Quality, 2025, v. 2025, p. 1, doi. 10.1155/jfq/3721352

By:

Sherif, Melat Bereket;
Dadi, Debebe Worku;
Satheesh, Neela;
Woldemariam, Henock Woldemichael;
Addi, Mohamed

Publication type:

Article

The Effect of Commercially Available Sugar Alternatives on Bacillus Probiotic Viability During Baking.

Published in:

International Journal of Food Science, 2025, v. 2025, p. 1, doi. 10.1155/ijfo/9961176

By:

Payne, Jessie;
Holt, Brooke;
Bellmer, Danielle;
Wahweah, Destiny;
Rajat, Suhag

Publication type:

Article

Aktuelles.

Published in:: ABI Technik, 2013, v. 33, n. 3, p. 166, doi. 10.1515/abitech-2013-0026
Publication type:: Article

Vertical Product Differentiation in Theory and Practice.

Published in:

Journal of Agricultural & Food Industrial Organization, 2003, v. 1, n. 1, p. 1, doi. 10.2202/1542-0485.1026

By:

Eales, James;
Binkley, James K.

Publication type:

Article

Practical identifiability analysis for a multiphase diffusion-evaporation model: Dough baking in a pilot scale jet impingement oven.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 135, p. 238, doi. 10.1016/j.fbp.2022.07.005

By:

Anagnostara, Ioanna;
Stubbe, Peter Reimer;
Martinez-Lopez, Brais

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

Optimization of the production parameters for bread rolls with the Nelder-Mead simplex method.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 103, p. 10, doi. 10.1016/j.fbp.2017.02.003

By:

Zettel, V.;
Hitzmann, B.

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

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

By:

Zúñiga, Rubén;
Le-Bail, Alain

Publication type:

Article

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:

Han Zheng;
Bing Guo;
Xiu-Lan Chen;
Sou-Jin Fan;
Yu-Zhong Zhang

Publication type:

Article

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:

Izawa, Shingo;
Ikeda, Kayo;
Takahashi, Nobuyuki;
Inoue, Yoshiharu

Publication type:

Article

Differential QTL underlie wheat grain physical quality when measured using image‐based versus traditional laboratory methods.

Published in:

JSFA Reports, 2024, v. 4, n. 5, p. 224, doi. 10.1002/jsf2.192

By:

Emebiri, Livinus;
Hildebrand, Shane

Publication type:

Article

WARTOŚĆ WYPIEKOWA MĄKI ŻYTNIEJ TYP 1400 WYPRODUKOWANEJ W KRAJOWYCH MŁYNACH PRZEMYSŁOWYCH.

Published in:

Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego, 2022, v. 76, n. 3/4, p. 55

By:

Stępniewska, Sylwia

Publication type:

Article

优质强筋小麦品种郑麦379 的品质及其稳定性分析.

Published in:

Journal of Henan Agricultural Sciences, 2019, v. 48, n. 12, p. 30, doi. 10.15933/j.cnki.1004-3268.2019.12.005

By:

刘艳喜;
秦毛毛;
周正富;
张琨;
赵梦琪;
吴政卿;
雷振生

Publication type:

Article

STUDY OF THE TECHNOLOGY OF FLOUR PRODUCTION FROM LOCAL VARIETIES OF THE WHEAT AND RYE AND IMPROVEMENT OF ITS BAKING QUALITIES.

Published in:

Austrian Journal of Technical & Natural Sciences, 2024, n. 5/6, p. 72, doi. 10.29013/AJT-24-5.6-72-78

By:

Narbaevich, Baltabaev Ulugbek;
Ramatovich, Kurayazov Zaripbay;
Gulnoza, Inogamova

Publication type:

Article

Celebrating 100 Years of Baking Education.

Published in:

Journal of Family & Consumer Sciences, 2023, v. 115, n. 4, p. 6, doi. 10.14307/JFCS115.4.6

By:

Patton, Charlene;
Davis, Sharon

Publication type:

Article

A Modest Suggestion: Baking Using Sourdough - a Sustainable, Slow-Paced, Traditional and Beneficial Remedy against Stress during the Covid-19 Lockdown.

Published in:

2021

By:

Sofo, Adriano;
Galluzzi, Annamaria;
Zito, Francesca

Publication type:

Editorial

Incorporating Multimedia Teaching Methods and Computational Thinking into the Baking Dessert Course.

Published in:

Electronics (2079-9292), 2022, v. 11, n. 22, p. 3772, doi. 10.3390/electronics11223772

By:

Chen, Yen-Cheng;
Tsui, Pei-Ling;
Lee, Ching-Sung;
Chiang, Ming-Chen;
Lan, Bo-Kai

Publication type:

Article

July 17th: Proper 11.

Published in:

Expository Times, 2011, v. 122, n. 9, p. 442, doi. 10.1177/00145246111220090403

By:

King, Rosemary

Publication type:

Article

Children's Ministry in August.

Published in:

Expository Times, 2009, v. 120, n. 10, p. 504, doi. 10.1177/0014524609106589

By:

HAMILTON, RODDY

Publication type:

Article

STUDYING THE EFFECT OF SESAME FLOUR ON THE TECHNOLOGICAL PROPERTIES OF DOUGH AND BREAD QUALITY.

Published in:

Eastern-European Journal of Enterprise Technologies, 2018, v. 93, n. 11, p. 6, doi. 10.15587/1729-4061.2018.133233

By:

Bilyk, O.;
Bondarenko, Yu.;
Hryshchenko, A.;
Drobot, V.;
Kovbasa, V.;
Shutyuk, V.

Publication type:

Article

ELUCIDATION OF THE MECHANISM THAT FORMS BREADBAKING PROPERTIES OF THE SPELT GRAIN.

Published in:

Eastern-European Journal of Enterprise Technologies, 2018, v. 92, n. 11, p. 39, doi. 10.15587/1729-4061.2018.126372

By:

Osokina, N.;
Liubych, V.;
Novak, L.;
Pushkarova-Bezdil, T.;
Priss, O.;
Verkholantseva, V.;
Hryhorenko, O.;
Pusik, V.;
Pusik, L.

Publication type:

Article

RESEARCH INTO TECHNIQUES FOR MAKING WHEAT BREAD ON HOP LEAVEN.

Published in:

Eastern-European Journal of Enterprise Technologies, 2018, v. 91, n. 11, p. 4, doi. 10.15587/1729-4061.2018.121677

By:

Rak, V.;
Yurchak, V.;
Bilyk, O.;
Bondar, V.

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

OLIVER AND SMILEY ON THE COLLECTIVE-DISTRIBUTIVE OPPOSITION.

Published in:

Logos & Episteme, 2022, v. 13, n. 2, p. 201

By:

PICAZO, Gustavo

Publication type:

Article

IN THE MIDDLE: MATHEMATICAL BAKING.

Published in:

Ontario Mathematics Gazette, 2020, v. 58, n. 4, p. 9

By:

ZINIUK, CARLY

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

EFFECT OF SPECIALTY FLOURS ON PHYSICAL AND SENSORIAL ATTRIBUTES OF COOKIES.

Published in:

Pakistan Journal of Agricultural Sciences, 2015, v. 52, n. 4, p. 1091

By:

Iqbal, Zafar;
Pasha, Imran;
Hanif, Muhammad Shakeel;
Randhawa, Muhammad Atif;
Rashid, Anjum;
Arif, Atta Muhammad

Publication type:

Article

THERMO-MECHANICAL AND BAKING PROPERTIES OF THE GLUTEN FREE ZEIN - STARCH DOUGHS.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2023, v. 47, n. 2, p. 111, doi. 10.35219/foodtechnology.2023.2.07

By:

BANU, IULIANA;
BRUMĂ(CĂLIN), MIHAELA;
APRODU, IULIANA

Publication type:

Article

THERMO-MECHANICAL AND BAKING PROPERTIES OF THE QUINOA-RICE COMPOSITE FLOUR.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2022, v. 46, n. 1, p. 32, doi. 10.35219/foodtechnology.2022.1.03

By:

BANU, IULIANA;
APRODU, IULIANA

Publication type:

Article

STUDIES ON PASTING AND FUNCTIONAL PROPERTIES OF FLOUR FROM CANNELLINI COWPEA AND ITS POTENTIAL IN BAKING.

Published in:

By:

OLAOYE, OLUSEGUN AYODELE

Publication type:

Article

COMPARATIVE EVALUATION OF WET GLUTEN QUANTITY AND QUALITY THROUGH DIFFERENT METHODS.

Published in:

By:

IONESCU, VIOLETA;
STOENESCU, GEORGETA;
VASILEAN, INA;
APRODU, IULIANA;
BANU, IULIANA

Publication type:

Article

Efecto de la combinación oxidante-reductor sobre el volumen specífico del pan de molde.

Published in:

FABICIB: Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, 2011, v. 15, p. 23, doi. 10.14409/fabicib.v15i1.878

By:

Alasino, N.;
Aríngoli, E.;
Sánchez, H.

Publication type:

Article

GETTING HOOKED ON FARMED SALMON.

Published in:

Agricultural Research, 2013, v. 61, n. 5, p. 8

By:

Bliss, Rosalie Marion

Publication type:

Article

PROBİYOTİK Alkalihalobacillus clausii SPORU İÇEREN KEK ÜRETİMİ.

Published in:

GIDA: The Journal of Food, 2023, v. 48, n. 1, p. 16, doi. 10.15237/gida.GD22105

By:

Ersoy, Gökçe;
Tontul, Sultan Arslan;
Erbaş, Mustafa

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

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

Efeito do ácido ascórbico em massa de pão na presença do ácido tânico.

Published in:

Acta Scientiarum: Technology, 2010, v. 32, n. 2, p. 207, doi. 10.4025/actascitechnol.v32i2.5290

By:

Saraiva, Ana Leticia Gomes;
da Silva, Cláudio Ernani Mendes;
Clemente, Edmar

Publication type:

Article

Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 6, p. 2047, doi. 10.1002/jsfa.7316

By:

Xing, Liting;
Niu, Fuge;
Su, Yujie;
Yang, Yanjun

Publication type:

Article

Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 5, p. 1103, doi. 10.1002/jsfa.7007

By:

Dynkowska, Wioletta M;
Cyran, Malgorzata R;
Ceglińska, Alicja

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

Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids.

Published in:

Journal of the Science of Food & Agriculture, 2011, v. 91, n. 4, p. 604, doi. 10.1002/jsfa.4188

By:

Han, Hye-Min;
Koh, Bong-Kyung

Publication type:

Article

Furosine is a useful indicator in pre-baked breads.

Published in:

Journal of the Science of Food & Agriculture, 2004, v. 84, n. 4, p. 366, doi. 10.1002/jsfa.1664

By:

Jonathan Cardenas Ruiz;
Eduardo Guerra-Hernandez;
Belén García-Villanova

Publication type:

Article

Cake flour is not just any old white powder.

Published in:

Teaching Science: The Journal of the Australian Science Teachers Association, 2014, v. 60, n. 1, p. 43

By:

McMullen, Kevin;
Rasmus, C.;
Virtue, Melinda;
Slik, Kate;
Wrigley, Colin

Publication type:

Article

Water Content and Water Activity of Bakery Products.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2013, v. 70, n. 2, p. 399

By:

TULBURE, Anca;
OGNEAN, Mihai;
OGNEAN, Claudia F.;
DANCIU, Ioan

Publication type:

Article

Investigating Textural and Physical Properties of Microwave-Baked Cupcake.

Published in:

Journal of Agricultural Science & Technology, 2018, v. 20, n. 2, p. 265

By:

Soleimanifard, S.;
Shahedi, M.;
Emam-Djomeh, Z.;
Askari, G. R.

Publication type:

Article