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Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability. [PDF]
FoodsVoučko B +6 more
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Fortification of Wheat Bread with Increasing Levels of Kudzu (<i>Pueraria lobata</i>) Root Powder: Technological, Nutritional, and Sensory Implications. [PDF]
FoodsWirkijowska A +4 more
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Improvement of Rheological, Textural and Sensorial Properties of Dough and Enriched Cakes by Addition of <i>Cucumis melo</i> L. Peels Powder. [PDF]
Food Sci NutrMallek-Ayadi S, Bahloul N.
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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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Effects of Amount of Batter in Baking Cup on Muffin Quality
International Journal of Food Engineering, 2015 The purpose of this study was to determine the effects of amount of batter in paper baking cup on the quality characteristics of three different muffin samples.
HALEF Dizlek
exaly +2 more sources
Influences of Baking and Thawing Conditions on Quality of Par‐Baked French Bread
Cereal Chemistry, 2007ABSTRACTWe 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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