Results 11 to 20 of about 105,667 (298)
Yogurt Acid Whey Utilization for Production of Baked Goods: Pancakes and Pizza Crust [PDF]
Foods, 2019 Julie Camacho Flinois +2 more
exaly +2 more sources
Microbial Proteases in Baked Goods: Modification of Gluten and Effects on Immunogenicity and Product Quality [PDF]
Foods, 2016 Ana Maria Calderon de la Barca
exaly +2 more sources
Peanut cross-contamination in randomly selected baked goods [PDF]
Annals of Allergy, Asthma & Immunology, 2022 The current standard of care for managing peanut allergy includes avoidance of peanut and use of injectable epinephrine; however, strict avoidance is difficult and accidental ingestion is common with potentially serious consequences. Despite vigilance and efforts to minimize the risk of accidental exposure, peanut protein cross-contamination continues ...
Travis A. Miller +8 more
openaire +3 more sources
Current Research in Food Science, 2023 Food processing conditions affect the accurate detection of gluten by ELISA, which is of importance for proper gluten-free labelling. We prepared different wheat flour-based and incurred baked goods (bread, crispbread, pretzel) to investigate the ...
Tanja Miriam Schirmer +1 more
doaj +1 more source
The physics of baking good pizza [PDF]
Physics Education, 2018 10 pages, 10 figures, 1 ...
Andrey Varlamov +2 more
openaire +4 more sources
Uniformity Evaluation of Temperature Field in an Oven Based on Image Processing
IEEE Access, 2020 Non-uniform temperature distributions in ovens affect the quality of baked goods and raise concerns regarding food safety. Traditional research on oven performance focuses on the heating mechanisms in simulated ovens and does not involve quantitative ...
Conghui Wang +3 more
doaj +1 more source
The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking
Applied Sciences, 2021 The commonly used term of “clean label” refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more ...
Monika Kajzer, Anna Diowksz
doaj +1 more source
Root starches enriched with proteins and phenolics from Pachyrhizus ahipa roots as gluten‐free ingredients for baked goods [PDF]
, 2020 Ahipa is a gluten-free starchy root, bearing phenolics and a protein content of ~9% db. Ahipa proteins are hydrosoluble, thus they are lost during starch extraction.
AOAC +4 more
core +1 more source
Foods, 2021 Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods including ...
Julia A. Bockwoldt +4 more
doaj +1 more source
Sensory Profile of Gluten-Free Breads Based on Alternative Commercial Flours
Biology and Life Sciences Forum, 2023 Gluten-free baked goods (GFBGs) are based mainly on refined flours and starches, being characterized by a poor nutritional profile. The use of alternative flours rich in protein and dietary fibre, and with a good sensorial profile, in the formulation of ...
Karen Irigoytia +4 more
doaj +1 more source