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Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples [PDF]
Foods, 2021 Whole grain oat has become an increasingly popular baking ingredient. Still, oat baking poses many industrial challenges because the baking quality criteria have not been set for whole grain oat flours, and cultivar variation remains unknown. We aimed to
Saara Sammalisto +2 more
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Protein Composition and Baking Quality of Wheat Flour as Affected by Split Nitrogen Application [PDF]
Frontiers in Plant Science, 2019 Baking quality of wheat flour is determined by grain protein concentration (GPC) and its composition and is highly influenced by environmental factors such as nitrogen (N) fertilization management.
Cheng Xue +4 more
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RNA-Seq transcriptome profiling of immature grain wheat is a technique for understanding comparative modeling of baking quality [PDF]
Scientific ReportsImproving the baking quality is a primary challenge in the wheat flour production value chain, as baking quality represents a crucial factor in determining its overall value.
Hossein Ahmadi-Ochtapeh +4 more
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Agriculture, 2019 Concentration and composition of storage proteins affect the baking quality of wheat. Although both are influenced by late nitrogen fertilization, it is not clear whether compositional changes are sufficient to improve the baking quality, and whether ...
Azin Rekowski +3 more
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FoodsPar-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finished ...
Celeste Verbeke +4 more
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Frontiers in NutritionIntroductionThe nutritional value of duck meat is well acknowledged due to its low cholesterol and high protein content. Nevertheless, the impacts of deep-frying and baking on its quality characteristics are not extensively documented in literature ...
Yamin Pei +14 more
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Applied Food Research, 2023 The application of computational fluid dynamics (CFD) for controlling quality boundaries in light of temperature and moisture profiling is detailed in this review.
Sourav Chakraborty, Kshirod Kumar Dash
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Effects of baking time and temperature on product quality of ready to eat crispy stretched shrimp
Science Technology and Engineering Journal (STEJ), 2022 Baking conditions play an important role in producing crunchy foods of good quality. Recent studies focus on proper baking conditions for commercial production of ready to eat crispy stretched shrimp, acceptable to consumers.
Nipaporn Kangkawisu +2 more
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The Effect of Initial Cooking and Shelf Life Time on the Qualitative Characteristics of Half-Baked Bread Using Image Processing [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2016 In this study, Barbari flat bread was prepared by two methods, including part-baking and conventional baking and then stored at 4 °C for 7 days. Part-baking was done for 4, 6 or 8 minutes and conventional bread were prepared for 10 minutes (control). The
Khadije Khoshakhlagh +2 more
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The influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace [PDF]
Food and Feed Research, 2014 Blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a new gluten-free cookies' formulation, with the aim of improving nutritional profile and antioxidant capacity.
Šarić Bojana M. +9 more
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