Results 241 to 250 of about 113,253 (296)

Antioxidants in Bakery Products: A Review

Critical Reviews in Food Science and Nutrition, 2008
Fats impart taste and texture to the product but it is susceptible to oxidation leading to the development of rancidity and off-flavor. Since ancient times it has been in practice to use antioxidants in foods. Discovery of synthetic antioxidants has revolutionized the use of antioxidants in food. The effect of these antioxidants in bakery products were
B, Nanditha, P, Prabhasankar
openaire   +4 more sources

Organization of bakery products production

2023
The textbook provides basic information about the classification of bakery products, their nutritional value. The characteristics of raw materials, their preparation for production are considered, the processes occurring during storage, their role in the preparation of dough are described. Modern methods of dough preparation, including accelerated ones,
Evgeniya Postnikova, A. Bogdanov
openaire   +1 more source

Semicarbazide in Canadian bakery products

Food Additives and Contaminants, 2006
Levels of semicarbazide were determined by liquid chromatography-tandem mass spectrometry using isotope dilution ((13)C(15)N(2)-semicarbazide) methodology, and they were measured, after hydrolysis in 0.125 M hydrochloric acid and derivatization with 2-nitrobenzaldehyde, as a sum of free and bound semicarbazide.
A, Becalski, B P-Y, Lau, D, Lewis, S, Seaman   +3 more
openaire   +2 more sources

Bakery Products and Electronic Nose

2016
The development of aroma in bakery products is due to a large number of volatile compounds resulting from enzymatic activity, fermentation, lipid oxidation and thermal reactions during processing. In this chapter, the main electronic nose (e-nose) applications in bakery products, raw materials and cereal grains are reviewed, as related to the main ...
ROMANI, SANTINA, RODRIGUEZ ESTRADA, MARIA TERESA   +1 more
openaire   +2 more sources

Bakery production equipment. Workshop

2021
The workshop presents the methodology and the necessary material for practical training in the section "Equipment of bakery production" of the discipline "Technological equipment for the production of bread, confectionery and pasta". Meets the requirements of the federal state educational standards of higher education of the latest generation.
Galina Shaburova, Anatoliy Kurochkin
openaire   +1 more source

Fat systems for bakery products

Journal of the American Oil Chemists' Society, 1972
AbstractFat systems for cake, Danish pastries and bread are described in terms of physical and chemical characteristics as well as performance. Results indicate that additives, such as surfactants and dough conditioners in well formulated fat systems, can increase tolerance, improve uniformity and extend storage life of baked products.
R. R. Baldwin, R. P. Baldry, R. G. Johansen   +2 more
openaire   +1 more source

Bakery Products

2022
Richard Owusu-Apenten, Ernest Vieira
openaire   +1 more source

MELON PROCESSING PRODUCTS - AS IMPROVERS OF BAKERY INDICATORS OF BAKERY PRODUCTS

AIC development problems of the region, 2022
E.S. TARANOVA, N.Yu. PETROV, O.V. KALMYKOVA, E.V. KALMYKOVA   +3 more
openaire   +1 more source

Structurization of bakery products

1996
Dough 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
openaire   +1 more source

A review of active packaging in bakery products: Applications and future trends

Trends in Food Science and Technology, 2021
Xinhui Zhang, Balarabe B Ismail, Mingming Guo   +2 more
exaly