Results 271 to 280 of about 25,693 (302)
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Exploration of the functionality of sugars in cake-baking, and effects on cake quality
Critical Reviews in Food Science and Nutrition, 2021Louise Slade +2 more
exaly
Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2005
Kikuchi, Yoshiko +2 more
openaire +1 more source
Kikuchi, Yoshiko +2 more
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Baking quality of wheat-rye mixtures
2011The most important chemical compounds for wheat dough are gluten proteins -gliadins and glutenins which have the distinctive rheological ability to form a dough matrix that determines bread quality. Other cereal flours as rye flour do not have these unique properties, but they can improve nutritional aspects of daily consumed breads such as higher ...
Dvořáková, Petra +6 more
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Effect of baking treatment on quality, nonvolatile and volatile compounds of Liupao tea
International Journal of Food Science and Technology, 2023Huijie Wei, Qisong Zhang, Baoyao Wei
exaly
Effects of combined radio frequency heating with oven baking on product quality of sweet potato
Food Control, 2022Biying Lin, Yuxiao Mao, Xiangyu Guan
exaly