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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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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Maintenance of UK bread baking quality: Trends in wheat quality traits over 50 years of breeding and potential for future application of genomic‐assisted selection [PDF]
The Plant Genome, 2023 Improved selection of wheat varieties with high end‐use quality contributes to sustainable food systems by ensuring productive crops are suitable for human consumption end‐uses.
Nick S. Fradgley +4 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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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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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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The Effect of the Partial Baking Method on the Quality, Volatile Compounds Profile, and Glycemic Index of Some Traditional Turkish Bread Types [PDF]
FoodsThis study evaluated the effects of the partial baking (par-baking) method on bread quality, staling properties, volatile compound profile, and estimated glycemic index (eGI) of some traditional Turkish bread types, and compared the results with those of
Sena Yilmaz +2 more
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Experimental analysis of an enhanced biogas injera baking stove with an inverted conical combustion chamber [PDF]
Scientific ReportsTraditional biomass-based injera baking stoves used in rural Ethiopia are characterized by low thermal efficiency, excessive fuel consumption, and significant greenhouse gas emissions, creating major environmental, health, and energy challenges.
Taha Abdella Geda +2 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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