Grain and Fire: A History of Baking in the American South by Rebecca Sharpless (review).
- Published in:
- 2024
- By:
- Publication type:
- Book Review
Works matching DE "BAKING"
Results: 681
1
2
Baking as Biography: A Life Story in Recipes.
- Published in:
- 2012
- By:
- Publication type:
- Book Review
3
A Tangle of Knots.
- Published in:
- 2013
- By:
- Publication type:
- Book Review
4
Cover Feature: One‐Pot Divergent Synthesis of a 13‐Ring Triquinone and its Facile Conversion to a [4.4.4]Tridecastarphene (Chem. Eur. J. 65/2024).
- Published in:
- Chemistry - A European Journal, 2024, v. 30, n. 65, p. 1, doi. 10.1002/chem.202486502
- By:
- Publication type:
- Article
5
Phenotypic correlations, G × E interactions and broad sense heritability analysis of grain and flour quality characteristics in high latitude spring bread wheats from Kazakhstan and Siberia.
- Published in:
- Euphytica, 2010, v. 171, n. 1, p. 23, doi. 10.1007/s10681-009-9984-6
- By:
- Publication type:
- Article
6
The prediction of bread wheat quality: joint use of the phenotypic information brought by technological tests and the genetic information brought by HMW and LMW glutenin subunits.
- Published in:
- Euphytica, 2010, v. 171, n. 1, p. 87, doi. 10.1007/s10681-009-9997-1
- By:
- Publication type:
- Article
7
Impact of different S. cerevisiae yeast strains on gluten-free dough and bread quality parameters.
- Published in:
- European Food Research & Technology, 2019, v. 245, n. 1, p. 213, doi. 10.1007/s00217-018-3154-9
- By:
- Publication type:
- Article
8
Functional properties of water kefiran and its use as a hydrocolloid in baking.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 3, p. 337, doi. 10.1007/s00217-015-2543-6
- By:
- Publication type:
- Article
9
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:
- Publication type:
- Article
10
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:
- Publication type:
- Article
11
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:
- Publication type:
- Article
12
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
13
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:
- Publication type:
- Article
14
Impact of the addition of resistant starch from modified pea starch on dough and bread performance.
- Published in:
- European Food Research & Technology, 2010, v. 231, n. 4, p. 499, doi. 10.1007/s00217-010-1294-7
- By:
- Publication type:
- Article
15
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:
- Publication type:
- Article
16
Effect of flour extraction rate and baking process on vitamin B<sub>1</sub> and B<sub>2</sub> 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:
- Publication type:
- Article
17
A generic procedure to monitor Maillard-derived fluorescent compounds in cookies by flow-injection analysis.
- Published in:
- European Food Research & Technology, 2009, v. 229, n. 6, p. 843, doi. 10.1007/s00217-009-1119-8
- By:
- Publication type:
- Article
18
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:
- Publication type:
- Article
19
Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation.
- Published in:
- European Food Research & Technology, 2009, v. 229, n. 1, p. 63, doi. 10.1007/s00217-009-1026-z
- By:
- Publication type:
- Article
20
Investigation of physicochemical properties of breads baked in microwave and infrared-microwave combination ovens during storage.
- Published in:
- European Food Research & Technology, 2009, v. 228, n. 6, p. 883, doi. 10.1007/s00217-008-1001-0
- By:
- Publication type:
- Article
21
Characterization of the Maillard reaction in bread crisps.
- Published in:
- European Food Research & Technology, 2008, v. 228, n. 2, p. 311, doi. 10.1007/s00217-008-0936-5
- By:
- Publication type:
- Article
22
Relevance of glucosylisomaltol and galactosylisomaltol in commercial biscuits.
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 5, p. 1447
- By:
- Publication type:
- Article
23
Effect of hydrothermal treatment and pH on the formation of aglycones in soybean.
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 6, p. 1729, doi. 10.1007/s00217-008-0891-1
- By:
- Publication type:
- Article
24
Permanence of yeast inocula in the winery ecosystem and presence in spontaneous fermentations.
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 5, p. 1563
- By:
- Publication type:
- Article
25
Effect of leavening agents and sugars on the formation of hydroxymethylfurfural in cookies during baking.
- Published in:
- European Food Research & Technology, 2008, v. 226, n. 5, p. 1031, doi. 10.1007/s00217-007-0628-6
- By:
- Publication type:
- Article
26
An approach to studying the effect of different bread improvers on the staling of pre-baked frozen bread.
- Published in:
- European Food Research & Technology, 2003, v. 218, n. 1, p. 56
- By:
- Publication type:
- Article
27
Fractionation and reconstitution of wheat flour - effect on dough rheology and baking.
- Published in:
- European Food Research & Technology, 2003, v. 216, n. 3, p. 204
- By:
- Publication type:
- Article
28
Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement.
- Published in:
- Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030102
- By:
- Publication type:
- Article
29
PRODUCTION AND ASSESSMENT OF THE PHYSICOCHEMICAL PROPERTIES OF PASTA USING AGRA BANKYE FLOUR.
- Published in:
- African Journal of Applied Research, 2024, v. 10, n. 2, p. 371, doi. 10.26437/ajar.v10i2.815
- By:
- Publication type:
- Article
30
Germination of Oat and Quinoa and Evaluation of the Malts as Gluten Free Baking Ingredients.
- Published in:
- Plant Foods for Human Nutrition, 2013, v. 68, n. 1, p. 90, doi. 10.1007/s11130-013-0335-3
- By:
- Publication type:
- Article
31
In vitro starch digestibility and predicted glycemic index of microwaved and conventionally baked pound cake.
- Published in:
- 2007
- By:
- Publication type:
- journal article
32
Featured Cover.
- Published in:
- Journal of Cosmetic Dermatology, 2024, v. 23, n. 10, p. i, doi. 10.1111/jocd.16609
- Publication type:
- Article
33
IOWA PUPILS IN WASHINGTON.
- Published in:
- Journal of Education, 1912, v. 75, n. 10, p. 264
- Publication type:
- Article
34
SALT COD: THE HISTORIAN'S COOKBOOK.
- Published in:
- History Today, 2019, v. 69, n. 11, p. 82
- By:
- Publication type:
- Article
35
The Effect of Beans and Baking on Banana Bar Qualities.
- Published in:
- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2022, v. 33, n. 1, p. 52, doi. 10.6066/jtip.2022.33.1.52
- By:
- Publication type:
- Article
36
Modeling the Thermal Properties of a Cup Cake During Baking.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 2, p. 295, doi. 10.1111/j.1365-2621.1999.tb15886.x
- By:
- Publication type:
- Article
37
Bacilli Spoilage in Part-baked and Rebaked Brown Soda Bread.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 915, doi. 10.1111/j.1365-2621.1998.tb17926.x
- By:
- Publication type:
- Article
38
Breadmaking and Storage of Various Wheat Fractions Affect Vitamin E.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 5, p. 1205, doi. 10.1111/j.1365-2621.1992.tb11300.x
- By:
- Publication type:
- Article
39
Starch Gelatinization in Chemically Leavened Bread Baking.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 6, p. 1702, doi. 10.1111/j.1365-2621.1991.tb08675.x
- By:
- Publication type:
- Article
40
Sensory Quality and Energy Use for Baking of Molasses Cookies Prepared with Bleached and Unbleached Flour and Baked in Infrared, Forced Air Convection, and Conventional Deck Ovens.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 4, p. 1095, doi. 10.1111/j.1365-2621.1990.tb01607.x
- By:
- Publication type:
- Article
41
Baking Properties of Bread and Cookies Incorporating Distillers' or Brewer's Grain from Wheat or Barley.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 424, doi. 10.1111/j.1365-2621.1990.tb06778.x
- By:
- Publication type:
- Article
42
Effects of Dough Materials on Flavor Formation in Baked Cookies.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 409, doi. 10.1111/j.1365-2621.1990.tb06775.x
- By:
- Publication type:
- Article
43
Use of vegetable oils at reduced levels in cake, pie crust, cookies,and muffins
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 3, p. 640, doi. 10.1111/j.1365-2621.1986.tb13899.x
- By:
- Publication type:
- Article
44
Amaranth flour blends and fractions for baking applications
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1985, v. 50, n. 3, p. 789
- By:
- Publication type:
- Article
45
Effect of baking and frying on nutritive value of potatoes. Nitrogenous constituents
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1613
- By:
- Publication type:
- Article
46
Effect of baking and frying on nutritive value of potatoes: Minerals
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1475
- By:
- Publication type:
- Article
47
Baking high-ratio white layer cakes with microwave energy
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1507
- By:
- Publication type:
- Article
48
Effect of baking on the forms of iron in iron-enriched flour
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 6, p. 1500
- By:
- Publication type:
- Article
49
Formation of {beta}-lactose from the stable forms of anhydrous {alpha}-lactose
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 1, p. 68, doi. 10.1111/j.1365-2621.1980.tb03872.x
- By:
- Publication type:
- Article
50
Effect of germination on nutritive value and baking properties of dry peas, lentils, and faba beans
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 1, p. 87
- By:
- Publication type:
- Article