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There are 15541 results for: content related to: Transport processes and large deformation during baking of bread

  1. Bread and Other Baked Products

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Dietmar Sievert, R. Carl Hoseney and Jan A. Delcour

    Published Online : 15 JUL 2007, DOI: 10.1002/14356007.a04_331.pub2

  2. Temperature- and Moisture-Based Modeling for Prediction of Starch Gelatinization and Crumb Softness during Bread-Baking Process

    Journal of Texture Studies

    Volume 45, Issue 6, December 2014, Pages: 462–476, Narayansing Chhanwal and Chinnaswamy Anandharamakrishnan

    Article first published online : 2 DEC 2014, DOI: 10.1111/jtxs.12097

  3. INVESTIGATION OF THE PROCESS PARAMETERS USING RESPONSE SURFACE METHODOLOGY ON THE QUALITY OF CRUSTLESS BREAD BAKED IN A WATER-SPRAYING OVEN

    Journal of Food Process Engineering

    Volume 34, Issue 6, December 2011, Pages: 1819–1837, ARPITA MONDAL and ASHIS KUMAR DATTA

    Article first published online : 21 JAN 2010, DOI: 10.1111/j.1745-4530.2009.00560.x

  4. MRI study of bread baking: experimental device and MRI signal analysis

    International Journal of Food Science & Technology

    Volume 43, Issue 6, June 2008, Pages: 1129–1139, Muriel J. Wagner, Michel Loubat, Alain Sommier, Dominique Le Ray, Guylaine Collewet, Bertrand Broyart, Honoré Quintard, Armel Davenel, Gilles Trystram and Tiphaine Lucas

    Article first published online : 21 FEB 2008, DOI: 10.1111/j.1365-2621.2007.01633.x

  5. Design and Construction of a Batch Oven for Investigation of Industrial Continuous Baking Processes

    Journal of Food Process Engineering

    Volume 36, Issue 4, August 2013, Pages: 500–509, Mette Stenby Andresen, Jørgen Risum and Jens Adler-Nissen

    Article first published online : 17 APR 2013, DOI: 10.1111/jfpe.12012

  6. Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies

    Journal of Food Science

    Volume 77, Issue 10, October 2012, Pages: E257–E263, Hilal Isleroglu, Tansel Kemerli, Melike Sakin-Yilmazer, Gonul Guven, Ozgul Ozdestan, Ali Uren and Figen Kaymak-Ertekin

    Article first published online : 5 SEP 2012, DOI: 10.1111/j.1750-3841.2012.02912.x

  7. A review on microwave baking of foods

    International Journal of Food Science & Technology

    Volume 36, Issue 2, February 2001, Pages: 117–127, Gülüm Sumnu

    Article first published online : 9 OCT 2008, DOI: 10.1046/j.1365-2621.2001.00479.x

  8. Effect of partial baking, storage and rebaking process on the quality of white pan bread

    International Journal of Food Science & Technology

    Volume 41, Issue s2, December 2006, Pages: 108–114, Mehmet Murat Karaoğlu and Halis Gürbüz Kotancilar

    Article first published online : 16 NOV 2006, DOI: 10.1111/j.1365-2621.2006.01432.x

  9. The effect of par-baking and frozen storage time on the quality of cup cake

    International Journal of Food Science & Technology

    Volume 43, Issue 10, October 2008, Pages: 1778–1785, Mehmet Murat Karaoğlu, Halis Gürbüz Kotancilar and Kamil Emre Gerçekaslan

    Article first published online : 25 JUL 2008, DOI: 10.1111/j.1365-2621.2007.01698.x

  10. Effects of baking conditions on colour, texture and crumb grain characteristics of Chhana Podo

    International Journal of Dairy Technology

    Volume 68, Issue 2, May 2015, Pages: 270–280, Anu Kumari, Franklin Magdaline Eljeeva Emerald, Vikram Simha and Heartwin A Pushpadass

    Article first published online : 28 NOV 2014, DOI: 10.1111/1471-0307.12187

  11. Numerical Modeling of Heat and Mass Transfer during Contact Baking of Flat Bread

    Journal of Food Process Engineering

    Farzad Sadeghi, Nasser Hamdami, Mohammad Shahedi and Ali Rafe

    Article first published online : 21 APR 2015, DOI: 10.1111/jfpe.12227

  12. Investigation of Variations in the Acrylamide and Nε-(Carboxymethyl) Lysine Contents in Cookies during Baking

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: T1030–T1038, Lu Cheng, Cheng Jin and Ying Zhang

    Article first published online : 15 APR 2014, DOI: 10.1111/1750-3841.12450

  13. Effect of oven temperature profile and different baking conditions on final cake quality

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 723–729, Nur Syafikah Shahapuzi, Farah Saleena Taip, Norashikin Ab Aziz and Anvarjon Ahmedov

    Article first published online : 16 OCT 2014, DOI: 10.1111/ijfs.12679

  14. An Investigation of Bread-Baking Process in a Pilot-Scale Electrical Heating Oven Using Computational Fluid Dynamics

    Journal of Food Science

    Volume 75, Issue 9, November/December 2010, Pages: E605–E611, A. Anishaparvin, N. Chhanwal, D. Indrani, K.S.M.S. Raghavarao and C. Anandharamakrishnan

    Article first published online : 3 NOV 2010, DOI: 10.1111/j.1750-3841.2010.01846.x

  15. You have full text access to this OnlineOpen article
    Engineering high α-amylase levels in wheat grain lowers Falling Number but improves baking properties

    Plant Biotechnology Journal

    Volume 14, Issue 1, January 2016, Pages: 364–376, Jean-Philippe Ral, Alex Whan, Oscar Larroque, Emmett Leyne, Jeni Pritchard, Anne-Sophie Dielen, Crispin A. Howitt, Matthew K. Morell and Marcus Newberry

    Article first published online : 25 MAY 2015, DOI: 10.1111/pbi.12390

  16. A NUMERICAL APPROACH WITH VARIABLE TEMPERATURE BOUNDARY CONDITIONS TO DETERMINE THE EFFECTIVE HEAT TRANSFER COEFFICIENT VALUES DURING BAKING OF COOKIES

    Journal of Food Process Engineering

    Volume 29, Issue 5, October 2006, Pages: 478–497, EREN DEMIRKOL, FERRUH ERDOGDU and T. KORAY PALAZOGLU

    Article first published online : 20 SEP 2006, DOI: 10.1111/j.1745-4530.2006.00074.x

  17. Subject Index

    International Journal of Food Science & Technology

    Volume 36, Issue 8, December 2001, Pages: 861–901,

    Article first published online : 20 DEC 2001, DOI: 10.1046/j.1365-2621.2001.00861.x

  18. Effect of Microwave Assisted Baking on Quality of Rice Flour Bread

    Journal of Food Quality

    Nantawan Therdthai, Thitima Tanvarakom, Pitiporn Ritthiruangdej and Weibiao Zhou

    Article first published online : 28 APR 2016, DOI: 10.1111/jfq.12207

  19. Investigation of Dielectric Properties of Different Cake Formulations during Microwave and Infrared–Microwave Combination Baking

    Journal of Food Science

    Volume 72, Issue 4, May 2007, Pages: E205–E213, Ozge Sakiyan, Gulum Sumnu, Serpil Sahin and Venkatesh Meda

    Article first published online : 11 APR 2007, DOI: 10.1111/j.1750-3841.2007.00325.x

  20. Formation of Heterocyclic Amines in Salami and Ham Pizza Toppings During Baking of Frozen Pizza

    Journal of Food Science

    Volume 78, Issue 6, June 2013, Pages: C832–C838, Monika Gibis and Jochen Weiss

    Article first published online : 19 APR 2013, DOI: 10.1111/1750-3841.12121