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Effects of Composition and Baking Temperature on the Properties of Low-Protein Cookies. [PDF]
Food Sci NutrShi C, Zi Y, Liu Z, Cai W, Zhong J.
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Freeze-Drying Enhances Functional Properties and Sensory Acceptability of Cranberry Bean (<i>Phaseolus vulgaris</i> L.) Flour in Gluten-Free Cupcakes. [PDF]
FoodsBouhlel NE +6 more
europepmc +1 more source
Influences of Baking and Thawing Conditions on Quality of Par‐Baked French Bread
Cereal Chemistry, 2007 ABSTRACTWe examined the effects of baking time and temperature for the preparation of par‐baked French bread, and of thawing and second baking conditions on the characteristics of bread prepared from par‐baked bread. Par‐baked French bread with loaf volume and crumb structure comparable to fully baked bread (control) was obtained with ≥6 min baking at ...
Chul Soo Park, Byung‐Kee Baik
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Quality of baked potatoes as influenced by baking and holding methods
American Potato Journal, 1972Russet Burbank potatoes baked with and without wrapping were held at different temperatures to determine the effect of the procedures on cooking quality. Unwrapped and foil-wrapped tubers did not differ in mealiness, color, and extent of off-flavor devlopment when judged at the time of doneness.
Helen H. Cunningham, Mary V. Zaehringer
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Cereal Foods World, 2013
Assessing the quality of baked products requires the measurement of physical and chemical characteristics, textural properties, and attributes related to food safety and nutrition. Because many properties are related to the raw materials, they must be carefully screened for contaminants using specialized measurement techniques.
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Assessing the quality of baked products requires the measurement of physical and chemical characteristics, textural properties, and attributes related to food safety and nutrition. Because many properties are related to the raw materials, they must be carefully screened for contaminants using specialized measurement techniques.
openaire +1 more source
Influence of Final Baking Technologies in Partially Baked Frozen Gluten‐Free Bread Quality
Journal of Food Science, 2015Abstract The effect of final baking in convection oven (FBC), microwave oven (FBM), and microwave oven with susceptor packaging material (FBMS) on partially baked (PB) frozen gluten‐free bread characteristics was investigated. Specific volume and crust color of loaves were measured at day 0.
Núria, Aguilar +4 more
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Sweet Potato Quality After Baking
Journal of Food Science, 1981ABSTRACT Painter and Jewel sweet potatoes baked at oven temperatures of 150, 180, 200, and 230°C were judged for sensory qualities and were evaluated for resistance to pressure (softness) and content of sugars. Roots baked at 200 and 230°C were scored significantly higher for sweetness, mouthfeel, moistness, overall flavor, and over ...
JUNE M. LOSH +3 more
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