Relevant bibliographies by topics / Baked goods

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Baked goods'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Baked goods"

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Zhang, Guang Le, Li Zhang, Feng Jia, and Jin Shui Wang. "The Study Analysis of the Flour Quality Influence on Baked Goods." Advanced Materials Research 524-527 (May 2012): 2218–22. http://dx.doi.org/10.4028/www.scientific.net/amr.524-527.2218.

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Flour quality plays a basic role in the process of making baked goods. This article outlines the influence and relevant correlation of flour quality in the baked goods and has a great significance to raise the level of baked goods processing.
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MICHALCEWICZ-KANIOWSKA, Małgorzata, and Małgorzata ZAJDEL. "TRENDS IN THE PRODUCTION OF BAKED GOODS BASED ON A CASE STUDY OF "TOSTA" CO-OPERATIVE." Folia Pomeranae Universitatis Technologiae Stetinensis Oeconomica 331, no. 85 (2017): 87–96. http://dx.doi.org/10.21005/oe.2016.85.4.09.

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Miller, Travis A., Stef J. Koppelman, J. Andrew Bird, et al. "Peanut cross-contamination in randomly selected baked goods." Annals of Allergy, Asthma & Immunology 128, no. 4 (2022): 439–42. http://dx.doi.org/10.1016/j.anai.2022.01.037.

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García-Estepa, R., B. García-Villanova, E. Guera-Hernández, and J. Contreras-Calderón. "Fatty acids and sugars in commercial baked goods." Acta Alimentaria 42, no. 2 (2013): 173–85. http://dx.doi.org/10.1556/aalim.42.2013.2.5.

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Franzblau, Lauren, and Jeffery Chambliss. "Peanut Cross-contamination in Randomly Selected Baked Goods." Pediatrics 150, Supplement 3 (2022): S24—S25. http://dx.doi.org/10.1542/peds.2022-059346hh.

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simmons, andrew. "A Kare Pan Is a Pretty Good Start." Gastronomica 12, no. 1 (2012): 87–90. http://dx.doi.org/10.1525/gfc.2012.12.1.87.

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Common in train stations and department store food courts, Japanese bakery chains often specialize in clever interpretations of European baked goods and reconfigurations of culinary traditions from other countries. They provide visitors not only with snacks, but with a unique perspective. Kare pan is curry bread, a typical bakery item. In Japan, foreign cultural symbols aren't merely appropriated; they're savored, celebrated, and then regurgitated as something fresh. In the rich world of Japanese baked goods, this process can be seen as authentically Japanese, even if the food itself is not.
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Martinez, Mario M., and Manuel Gomez. "Current Trends in the Realm of Baking: When Indulgent Consumers Demand Healthy Sustainable Foods." Foods 8, no. 10 (2019): 518. http://dx.doi.org/10.3390/foods8100518.

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Achmadi, Evita Riviani. "Enzymes as Potencial Source for Clean Label Bakery Product: Part 1, Mechanism and Application Single Enzym." Journal of Food and Agricultural Product 2, no. 2 (2022): 57. http://dx.doi.org/10.32585/jfap.v2i2.2708.

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Background: Increased public awareness of consuming healthy food has driven bakery industry to applied production methods and components of food products that are tailored to the market needs. Food product can be positioned as natural, organic, or free from additives/ preservatives which often referred to clean label trend. Bakery industry commonly using chemical emulsifier as component which improve characteristic and quality baked goods. Usage of chemical component is not appropriate with perception of clean label, although it is not yet clear what a clean label exactly means. Chemical emuls
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Brütsch, Linda, Liliane Tribolet, Stéphane Isabettini, Patrick Soltermann, Andreas Baumann, and Erich J. Windhab. "Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods." Food & Function 9, no. 5 (2018): 2951–61. http://dx.doi.org/10.1039/c7fo01959a.

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STEWART, CYNTHIA M., MARTIN B. COLE, and DONALD W. SCHAFFNER. "Managing the Risk of Staphylococcal Food Poisoning from Cream-Filled Baked Goods To Meet a Food Safety Objective." Journal of Food Protection 66, no. 7 (2003): 1310–25. http://dx.doi.org/10.4315/0362-028x-66.7.1310.

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The International Commission on Microbiological Specifications for Foods (ICMSF) has recently proposed a scheme for the management of microbial hazards for foods that involves the concept of food safety objectives (FSOs). FSOs are intended to specify the maximum levels of hazardous agents required to meet a given public health goal. This scheme offers flexibility for the food industry in terms of allowing the use of alternative but equivalent means for achieving a given FSO. This paper illustrates the application of the ICMSF model via the analysis of the microbiological hazard of Staphylococc
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Dissertations / Theses on the topic "Baked goods"

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Serventi, Luca. "Development of saponin-rich baked goods." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1299264786.

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Gustafson, Kara L. "Impact of ingredients on quality and sensory characteristics of gluten-free baked goods." Kansas State University, 2016. http://hdl.handle.net/2097/34498.

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Master of Science<br>Food Science Institute<br>Delores Chambers<br>The rising awareness of celiac disease, an intestinal intolerance to gluten, has increased the demand for gluten-free products. Gluten is a protein that provides structure to breads, cakes, cookies, and other wheat-flour based baked goods. When flour and water are combined and mixed, the proteins glutenin and gliaden present in wheat combine and a network of gluten is formed. In addition to providing structure and elasticity to dough, it also traps air within the matrix and allows baked goods to rise and maintain desirable char
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Bono, V. "CHARACTERIZATION OF FIBROUS FRACTIONS FROM WINE INDUSTRY BY-PRODUCTS AND THEIR USE IN BAKED GOODS." Doctoral thesis, Università degli Studi di Milano, 2014. http://hdl.handle.net/2434/247809.

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The consumption of natural bioactive compounds, such as dietary fibre and polyphenols, offers health benefits including protection against cardiovascular disease, cancer and other degenerative diseases. Indeed, a relevant challenge for food innovation is the development of foods with optimal dietary fiber and antioxidant contents. One of the recent directions in the cereal sector is the use of flours deriving from other cereals or non grain plants (vegetables and oily seeds) in the baking industry, in order to produce composite flours. In this context, the potential use of wine-industry by-pr
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Буланцев, Д. В. "Проєкт хлібозаводу з установкою 3-х печей Г4-ХПН-25, який передбачає безперервне виробництво хлібобулочних виробів". Thesis, Чернігів, 2022. http://ir.stu.cn.ua/123456789/25384.

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Буланцев, Д. В. Проєкт хлібозаводу з установкою 3-х печей Г4-ХПН-25, який передбачає безперервне виробництво хлібобулочних виробів : випускна кваліфікаційна робота : 181 "Харчові технології" / Д. В. Буланцев ; керівник роботи І. А. Костенко ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2022. – 65 с.<br>У кваліфікаційній роботі студента Буланцева Д.В. наведені розрахунки продуктивності та потужності печей, пофазних та виробничих рецептур, норми витрати сировини. В технологічних процесах, що пропонуються проектом, застосовані сучасні технології виробництва хлібобулочн
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Тєлєтов, Олександр Сергійович, Александр Сергеевич Телетов, Oleksandr Serhiiovych Tielietov та Д. С. Сєроклін. "Маркетингові дослідження хлібобулочних виробів". Thesis, Сумський державний університет, 2017. http://essuir.sumdu.edu.ua/handle/123456789/65073.

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Хліб і хлібобулочні вироби традиційно займають особливе місце в структурі вітчизняного споживання, оскільки на ці продукти в Україні припадає до 40% загальної калорійності харчового раціону населення. Власне, тому виробництво хліба та хлібобулочних виробів можна віднести до стратегічних галузей економіки нашої держави, оскільки від ефективності діяльності хлібопекарських підприємств багато в чому залежить не тільки продовольча, але й національна безпека країни.
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Сусло, Я. Р. "Проєкт хлібозаводу з установкою 2-х печей А2-ХПК-25 для хлібобулочних виробів та печі ПИК-8 для виробництва соломки, який передбачає безперервний цикл виробництва". Thesis, Чернігів, 2022. http://ir.stu.cn.ua/123456789/25396.

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Сусло, Я. Р. Проєкт хлібозаводу з установкою 2-х печей А2-ХПК-25 для хлібобулочних виробів та печі ПИК-8 для виробництва соломки, який передбачає безперервний цикл виробництва : випускна кваліфікаційна робота : 181 "Харчові технології" / Я. Р. Сусло ; керівник роботи О. Б. Хребтань ; НУ "Чернігівська політехніка", кафедра харчових технологій. – Чернігів, 2022. – 50 с.<br>У кваліфікаційній роботі представлений проєкт хлібозаводу з установкою 2-х печей А2-ХПК-25 для хлібобулочних виробів та печі ПИК-8 для виробництва соломки, який передбачає безперервний цикл виробництва. В роботі наведені ро
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Pirazadeh, Nima, and Laleh Pirazadeh. "RFID based Smart goods and infrastructure." Thesis, Högskolan i Borås, Institutionen Ingenjörshögskolan, 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-19649.

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This report mainly focuses on RFID based smart goods and their effect on supply chainintelligence and local decision making. In today’s supply chain for making any decision, it isrequired to make a connection to central data bank system. Among some vertical transactionsbetween a special supply chain level and central part, decision is made. As it will be discussedin the report this structure has many disadvantages. The report tries to introduce a smartinfrastructure that is based on decentralized decision making enabled with smart goods.In this report several ways of distributing intelligence
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CARVALHO, LUIS FELIPE SAO THIAGO DE. "SPORTS GOODS INDUSTRY ANALYSIS BASED ON THE THEORY OF PORTER." PONTIFÍCIA UNIVERSIDADE CATÓLICA DO RIO DE JANEIRO, 2005. http://www.maxwell.vrac.puc-rio.br/Busca_etds.php?strSecao=resultado&nrSeq=7156@1.

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CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO<br>O objetivo principal deste estudo é identificar na indústria de artigos esportivos como as estratégias das firmas durante o período de 2001 a 2003 afetaram o seu posicionamento e, conseqüentemente, o seu desempenho. Também são identificadas as principais dimensões estratégicas adotadas pelas firmas que refletem o modo como elas competem. Por último, é avaliada a presença de grupos estratégicos nesta indústria. A Base de dados utilizada é composta de 24 firmas e contém informações sobre seu comportamento estratégico. São co
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Chavez, Anthony S. (Anthony Shoichro). "Kasbah, an agent-based marketplace for buying and selling goods." Thesis, Massachusetts Institute of Technology, 1997. http://hdl.handle.net/1721.1/43533.

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Thesis (M. Eng.)--Massachusetts Institute of Technology, Dept. of Electrical Engineering and Computer Science, 1997.<br>Includes bibliographical references (leaves 85-86).<br>by Anthony S. Chavez.<br>M.Eng.
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Schelin, Eva. "Road user charging for heavy goods vehicles - Implementation aspects." Licentiate thesis, Norrköping : Department of Science and technology, Linköpings universitet, 2008. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-12052.

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Books on the topic "Baked goods"

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Newberry, M. P. Milk proteins in baked goods. New Zealand Institute for Crop & Food Research, 1994.

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Zippe, Nancy Coale. House specials: Baked goods & sweet treats. Wimmer Cookbooks, 2006.

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Dowd, Timothy Jon. The U.S. market for sweet baked goods. Kalorama Information, 2000.

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Gulum, Sumnu Servit, and Sahin Serpil, eds. Food engineering aspects of baking sweet goods. CRC Press, 2008.

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E, Hebeda Ronald, and Zobel Henry F, eds. Baked goods freshness: Technology, evaluation, and inhibition of staling. Marcel Dekker, 1996.

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photographer, Nicolay Janis, ed. Butter celebrates!: A year of sweet recipes to share with family and friends. Appetite by Random House, 2015.

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Photographer, Whitaker Kate 1979, ed. Chocolat: Seductive recipes for baked goods, desserts, truffles, and other treats. Mitchell Beazley, an imprint of Octopus Publishing, 2013.

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Babb, Frannie. Sumner cooks: A Maine collection of 328 recipes for baked goods & desserts assembled to celebrate our 200 years. Town of Sumner, Maine, 1997.

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Steele, Bonnie. Grandma's Kitchen: Baked Goods. Independently Published, 2017.

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Cupcakes, muffins & baked goods. Love Food, 2006.

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Book chapters on the topic "Baked goods"

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Spicher, Gottfried, and Jürgen-Michael Brümmer. "Baked Goods." In Biotechnology. Wiley-VCH Verlag GmbH, 2008. http://dx.doi.org/10.1002/9783527620920.ch7.

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Pagani, Maria Ambrogina, Gabriella Bottega, and Manuela Mariotti. "Technology of Baked Goods." In Handbook on Sourdough Biotechnology. Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-5425-0_3.

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Irigoytia, Karen F., Nancy N. Espósito, Verónica M. Busch, Marina F. de Escalada Pla, and Carolina E. Genevois. "Fermented Gluten-Free Baked Goods." In Designing Gluten Free Bakery and Pasta Products. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-28344-4_5.

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Bourne, M. C. "Texture measurements on finished baked goods." In Advances in Baking Technology. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4899-7256-9_6.

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Silva, R. "Lecithin and phospholipids in baked goods." In Advances in Baking Technology. Springer US, 1993. http://dx.doi.org/10.1007/978-1-4899-7256-9_9.

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Lawson, Harry. "Baking Technology (Including Icings for Baked Goods)." In Food Oils and Fats. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4757-2351-9_10.

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Bennion, E. B., G. S. T. Bamford, and A. J. Bent. "Reduced sugar and lower fat baked goods." In The Technology of Cake Making. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-6690-5_31.

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Hayta, Mehmet, and Büşra Polat. "Incorporation of Nutraceutical Ingredients in Baked Goods." In Nutraceutical and Functional Food Processing Technology. John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118504956.ch7.

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Mehta, Rajen S., and Rajen Mehta. "Addressing texture challenges in baked goods with fiber." In Food Texture Design and Optimization. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118765616.ch10.

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Rani, Priya, Soumya Singh, Simaran Dhanda, et al. "Biological Approaches to Improve Shelf-Life of Baked Goods." In Biological Outlook to Improve the Nutritive Quality of Bakery Products. Springer Nature Singapore, 2024. https://doi.org/10.1007/978-981-97-8561-2_5.

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Conference papers on the topic "Baked goods"

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Shah, Mahi Mukesh, Unnati Sitaram Rathi, Amol Murlidhar Patil, et al. "Blockchain Based Goods Authentication System." In 2024 IEEE International Conference on Blockchain and Distributed Systems Security (ICBDS). IEEE, 2024. https://doi.org/10.1109/icbds61829.2024.10837550.

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Khanna, Avik, Shivam Singh Panwar, Avni Verma, and Preeti Dubey. "An Optimized Approach for Goods Based Delivery Network in Metropolitan Cities." In 2024 4th International Conference on Technological Advancements in Computational Sciences (ICTACS). IEEE, 2024. https://doi.org/10.1109/ictacs62700.2024.10840520.

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Qian, Yuheng, and Junsheng Wang. "An Unpackaged Goods Recognizing Method Based on an Improved YOLOv5 Model." In 2024 4th International Conference on Electronic Information Engineering and Computer Science (EIECS). IEEE, 2024. https://doi.org/10.1109/eiecs63941.2024.10800713.

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Liu, Yi-min, Yi Song, Shu Jiang, Cong-ying Zhu, Yin-dong Tao, and Hui-jun Yang. "Design of intelligent storage goods data acquisition system based on OneNET." In 2024 7th International Conference on Data Science and Information Technology (DSIT). IEEE, 2024. https://doi.org/10.1109/dsit61374.2024.10881132.

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Fan, Rongbo, Weiwei Qi, Qing Yao, Hong Hou, and Jianhua Yang. "An Intelligent Quantitative Evaluation Method of Baked Goods Quality Based on Vision." In 2023 IEEE 16th International Conference on Electronic Measurement & Instruments (ICEMI). IEEE, 2023. http://dx.doi.org/10.1109/icemi59194.2023.10270434.

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Comba, Lorenzo, Alessandro Biglia, Davide Ricauda Aimonino, Paolo Barge, Cristina Tortia, and Paolo Gay. "Automatic inspection of baked goods based on cost-effective RGB-D camera." In 2021 IEEE International Workshop on Metrology for Agriculture and Forestry (MetroAgriFor). IEEE, 2021. http://dx.doi.org/10.1109/metroagrifor52389.2021.9628702.

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Hansen, Zaza Nadja Lee, and Peter Jacobsen. "Challenges Facing the Food Industry Examples from the Baked Goods Sector." In 2013 International Conference on the Modern Development of Humanities and Social Science. Atlantis Press, 2013. http://dx.doi.org/10.2991/mdhss-13.2013.113.

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Herbert, Luke T., Zaza Hansen, and Peter Jacobsen. "SBAT: A Stochastic BPMN Analysis Tool." In ASME 2014 12th Biennial Conference on Engineering Systems Design and Analysis. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/esda2014-20437.

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This paper presents SBAT, a tool framework for the modelling and analysis of complex business workflows. SBAT is applied to analyse an example from the Danish baked goods industry. Based upon the Business Process Modelling and Notation (BPMN) language for business process modelling, we describe a formalised variant of this language extended to support the addition of intention preserving stochastic branching and parameterised reward annotations. Building on previous work, we detail the design of SBAT, a software tool which allows for the analysis of BPMN models. Within SBAT, properties of inte
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Li, Ang, Xiaoping Huang, Shishuai Wang, Hui Ding, and Songyun Yu. "A deep data analysis to food sampling inspections results of baked goods in Chinese HuBei province from 2020 to 2023." In ISBDAI 2024: 2024 4th International Symposium on Big Data and Artificial Intelligence. ACM, 2024. https://doi.org/10.1145/3723366.3723382.

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Djaxangirova, Gulnoza, Nodira Kurbanova, and Bakhtiyor Kurbanov. "Identification of the trace and toxic elements of wheat cultivated in different regions of Uzbekistan." In Research for Rural Development 2024 : annual 30th international scientific conference. Latvia University of Life Sciences and Technologies, 2024. https://doi.org/10.22616/rrd.30.2024.014.

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In Uzbekistan, the main food product is bread, which is produced in various forms from local and imported wheat. Most of it is not studied by microelement analysis. The objective of this study is to quantify trace elements in locally produced wheat from various cultivated regions of Uzbekistan. Four different varieties of wheat are cultivated in Sirdarya, Tashkent region, Kashkadarya and Fergana were selected for analysis. Next, a comparative analysis of the elemental composition like iron, zinc, potassium, calcium etc., in the selected samples were studied. To carry out the above aims, an inn
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Reports on the topic "Baked goods"

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Parsley, David, and Shang-Jin Wei. Limiting Currency Volatility to Stimulate Goods Market Integration: A Price Based Approach. National Bureau of Economic Research, 2001. http://dx.doi.org/10.3386/w8468.

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Tanzi, Vito. The Production and Financing of Regional Public Goods. Inter-American Development Bank, 2005. http://dx.doi.org/10.18235/0008685.

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The concept of public good, as defined by Musgrave, Samuelson, and others, was also largely a nationally based concept. As in the classic case of defense spending, the public good was assumed to benefit the population of a country; however, because of two technical characteristics (mainly the difficulty of excluding from the benefits that it provides those who do not pay for it; and the fact that, unlike private goods, adding other beneficiaries to the use of the public good does not reduce the benefits to current beneficiaries) it had to be financed by the government. No private individual wo
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Bolton, Laura. Fair Water Footprint Stakeholder Mapping. Institute of Development Studies, 2022. http://dx.doi.org/10.19088/k4d.2022.080.

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This rapid review provides a stakeholder mapping of key players, initiatives, and networks with an operational or strategic interest in the Fair Water Footprint Declaration, based on a list provided by the commissioning adviser. The Declaration commits signatories to take action in terms of sustainable water use whilst minimising pollution. Fair Water Footprint (FWP) is concerned with the water embedded in consumer goods (The Glasgow Declaration for Fair Water Footprints COP 2026, 2021). Considering the water used in the production of a goods or service and whether it is being managed sustaina
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Caucutt, Elizabeth, Lance Lochner, Joseph Mullins, and Youngmin Park. Child Skill Production: Accounting for Parental and Market-Based Time and Goods Investments. National Bureau of Economic Research, 2020. http://dx.doi.org/10.3386/w27838.

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Crawford, Claire, and Ellen Greaves. The crucial role of good evidence in evidence-based policymaking. The IFS, 2013. http://dx.doi.org/10.1920/co.ifs.2024.0874.

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Carciofi, Ricardo. Cooperation and Provision of Regional Public Goods: The IIRSA Case. Inter-American Development Bank, 2008. http://dx.doi.org/10.18235/0006848.

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This presentation discusses the IIRSA Initiative, institutional mechanism for the coordination of intergovernmental actions performed by the twelve South American countries. It covers some descriptive issues and an analysis section. The description features the components of the mechanism: territorial planning, development impact, environmental sustainability, project analysis and implementation, and regulatory issues. The analysis revolves around the hypothesis that the IIRSA cooperation mechanism has been able to keep running and make progress despite the lack of a process of deep integratio
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Dalaison, Wilhelm, Adriana Salazar Cota, and Luz Fernández. Green Procurement: How to Encourage Green Procurement Practices in IDB Funded Projects? Inter-American Development Bank, 2018. http://dx.doi.org/10.18235/0010715.

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This document provides guidelines for borrowing countries and IDB personnel on green procurement practices, so that Bank’s funded projects will reduce the negative environmental impact of goods, works, services and consultancies being contracted; and, also promote more environmentally sustainable actions. Based on good practices and international standards and trends, the document shows how environmental aspects can be considered in the IDB’s programming cycle and in each stage of the project cycle. It particularly focuses on the procurement process, outlining the elements that should be consi
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Anderson, Richard G., Jane M. Binner, and Vincent A. Schmidt. Connectionist-Based Rules Describing the Pass-through of Individual Goods Prices into Trend Inflation in the United States. Federal Reserve Bank of St. Louis, 2011. http://dx.doi.org/10.20955/wp.2011.007.

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Calahorra-Jimenez, Maria, and Richard Poythress. Exploring Performance-Based Contracts: A Good Option to Address Long-Term Road Maintenance in California? Mineta Transportation Institute, 2024. http://dx.doi.org/10.31979/mti.2024.2359.

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Performance-based contracts (PBCs) used in road maintenance provide flexibility for considering new materials, design, and technology to achieve predetermined performance targets. Several states in the U.S. have already used these types of contracts in road maintenance, and their experience can inform the use of PBCs in California. The objectives of this research are twofold. First, identify the benefits and challenges of PBCs compared to traditional contracts. Second, explore the main aspects of PBCs implementation for road maintenance and relate them to California's context. To this end, ded
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Striessnig, Erich, Claudia Reiter, and Anna Dimitrova. Global improvements in Years of Good Life since 1950. Verlag der Österreichischen Akademie der Wissenschaften, 2021. http://dx.doi.org/10.1553/populationyearbook2021.res1.2.

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Human well-being at the national aggregate level is typically measured by GDP per capita, life expectancy or a composite index such as the HDI. A more recent alternative is the Years of Good Life (YoGL) indicator presented by Lutz et al. (2018; 2021). YoGL represents a refinement of life expectancy in which only those person-years in a life table are counted that are spent free from material (1), physical (2) or cognitive limitations (3), while being subjectively perceived as satisfying (4). In this article, we present the reconstruction of YoGL to 1950 for 140 countries. Since life expectancy
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