Molecules, 2020 Food processing optimization can enhance the nutrient bioavailability, storage time, and stability of convenience foods. Baking is a heat and mass transfer process with a high impact on the shelf-life of the obtained product; a small variation in the ...
Daniel Rico +3 more
doaj +2 more sources
Energy utilisation in commercial bread baking [PDF]
, 2013 The aim of this project was to benchmark energy utilisation of bread manufacturing and to provide methodologies and results with the aim of improving efficiency in commercial bakeries.
Paton, Joe Bramwell
core +6 more sources
Quality prediction of bakery products in the initial phase of process design [PDF]
, 2007 The development of food production processes is facilitated by tools which explore the interaction between process design, operation conditions and product characteristics.
Asselman, A. +6 more
core +3 more sources
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
doaj +1 more source
Prediction of lime quality in lime baking furnaces using neural fuzzy methods [PDF]
تصمیم گیری و تحقیق در عملیات, 2022 Optimizing the quality of lime, while using the energy system in the lime baking oven is a great service. Since lime baking is always allowed, you can easily control it.
iman zabbah +3 more
doaj +1 more source
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
doaj +1 more source
Wheat milling and baking quality phenotype data
, 2023 Phenotypic data for multiple wheat milling and baking quality traits as described in the publication 'Maintenance of UK Bread Baking Quality: Trends in Wheat Quality Traits Over 50 Years of Breeding and Potential for Future Application of Genomic ...
Nick Fradgley (7405076)
core +1 more source
Effect of heating rate on the quality of Longjing tea during baking and aroma -improving process
浙江大学学报. 农业与生命科学版, 2013 In the tea refining process, baking and aroma-improving technology is widely used in many kinds of dry tea to improve and stabilize the tea quality. Through baking process, not only the moisture of tea could be effectively reduced but also the harmful ...
ZHU Zuochun +3 more
doaj +1 more source
Development of a functional bread technology based on a grain baking mixture
Vestnik MGTU, 2021 One of the priority areas for developing the food industry is to increase the production of functional food products. When developing the latter, fruit and berry processing products, grain baking mixes are used.
Alekhina N. N.
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Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread
LWT, 2017 Abstract Par-baking (PB) contributes to the extension of the microbiological and technological shelf-life of food products. The impact of processing conditions on the quality of PB bread, either when PB or fully baked (FB), was investigated. Processing conditions included PB time (8 and 13 min), temperature (150, 175 and 200 °C), amount of steam (200
Els Debonne +4 more
openaire +1 more source