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Angophora bakeri subsp. bakeri
2022Taxonomic treatment for Angophora bakeri subsp ...
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Biotechnology in the Bakery: on the Rise!
2011This bold statement was issued by Esther Delnoij on 7 May 1994. At that time she was head R&D of a manufacturer of bread improvers. Like cheese, bread is one of the oldest traditional biotechnological products. In the last decade of the last century, however, modern biotechnology has also entered the baking industry in the form of recombinant enzymes ...
Johannes Tramper, Yang Zhu
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2015
Baking industries provide a whole range of bakery products, of which a common characteristic is that they are mainly fermented, cereal-based products subjected to high-temperature processes for increasing their organoleptic properties and shelf life. The main ingredients in baked goods are flours from cereals such as wheat, corn, and sorghum.
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Baking industries provide a whole range of bakery products, of which a common characteristic is that they are mainly fermented, cereal-based products subjected to high-temperature processes for increasing their organoleptic properties and shelf life. The main ingredients in baked goods are flours from cereals such as wheat, corn, and sorghum.
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A review of active packaging in bakery products: Applications and future trends
Trends in Food Science and Technology, 2021Donghong Liu +2 more
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Gels as fat replacers in bakery products: a review
Critical Reviews in Food Science and Nutrition, 2022Katherine Gutiérrez-Luna +2 more
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Textural Properties of Bakery Products: A Review of Instrumental and Sensory Evaluation Studies
Applied Sciences (Switzerland), 2022Raquel P F Guine
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Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review
Frontiers in Microbiology, 2022Xiaolin Ao, Liu Aiping, Ao Xiaolin
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