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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 +1 more
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Organization of bakery products production
2023The 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
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Semicarbazide in Canadian bakery products
Food Additives and Contaminants, 2006Levels 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 +3 more
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Bakery products such as bread, rolls, cookies, pies, pastries, bars, and muffins play a significant role in the daily diet of modern consumers. The growing interest in the health benefits of food has driven the development of new products and the ...
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MELON PROCESSING PRODUCTS - AS IMPROVERS OF BAKERY INDICATORS OF BAKERY PRODUCTS
AIC development problems of the region, 2022E.S. TARANOVA +3 more
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A review of active packaging in bakery products: Applications and future trends
Trends in Food Science and Technology, 2021Balarabe Ismail +2 more
exaly
Health Benefits of Uses and Applications of Moringa oleifera in Bakery Products
Plants, 2021Paula Garcia Milla +2 more
exaly
The Science of Bakery Products
2007Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods.
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