Results 261 to 270 of about 25,693 (302)
Some of the next articles are maybe not open access.
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.
openaire +1 more source
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
openaire +2 more sources
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
openaire +1 more source
Thiols in flour and baking quality
Food Chemistry, 1990Abstract Baking quality (LV) was defined as loaf volume per gram of loaf protein. Further attempts to find negative correlation between LV and small thiols bound by disulphide bonds (SS) to gluten failed, but this was almost certainly because the method was flawed.
openaire +1 more source
Eureka!
Regal Rexnord exhibited at IBA 2025, the world’s leading trade fair for the baking and confectionery industry, which took place from 18-22 May in Düsseldorf, Germany.
openaire +1 more source
Regal Rexnord exhibited at IBA 2025, the world’s leading trade fair for the baking and confectionery industry, which took place from 18-22 May in Düsseldorf, Germany.
openaire +1 more source
Baking quality and gluten amide level
International Journal of Food Science and Technology, 1982Abstract MacRitchie (1979) has recently put forward evidence that the percentage of glutamine+asparagine in Australian wheat glutens was highly and positively correlated (r= 0.756; P<0.01) with baking quality, as measured by loaf volume per unit of flour protein. This finding has been tested for thirty-six English wheats.
openaire +1 more source
Baking Quality of Wheat Flours
1984Publisher Summary This chapter discusses about the quality of wheat flours from the point of view of bread baking has been ably reviewed by Pomeranz. This chapter discusses mainly with the quality of the final product and how it relates to the properties and composition of flours.
openaire +1 more source
Baking Parameters and the Resulting Anode Quality
2016A review of the impact of baking parameters such as heat–up rate, final baking temperature and soaking time on the anode properties relevant to the anode behaviour in the electrolysis pots is presented.
Werner K. Fischer +3 more
openaire +1 more source
Monitoring the baking quality of Tieguanyin via electronic nose combined with GC–MS
Food Research International, 2023Feihu Song, Zhenfeng Li, Luqing Li
exaly