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FLOUR FOR BAKERY PRODUCT, MIXTURE FOR BAKERY PRODUCT, AND METHOD FOR PRODUCING BAKERY PRODUCT
2021FUTASE TETSURO +2 more
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Structurization of bakery products
1996Dough and baked products can be described as polymer systems according to the Food Polymer Science approach. The structure evolution of a bakery product can be tentatively depicted as the result of the cure of a gluten network, which mainly occurs at high baking temperatures, and that of starch amorphous matrix, which is still in progress during the ...
L. PIAZZA, M. RIVA, A. SCHIRALDI
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A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products
Food and Bioprocess Technology, 2022Sudharshan Reddy +2 more
exaly
Cereals, snacks and bakery products
Journal of the American Oil Chemists' Society, 1979openaire +2 more sources
Analysis of bakery products by laser-induced breakdown spectroscopy
Food Chemistry, 2015Uğur Tamer +2 more
exaly