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Journal articles on the topic 'Baked goods'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

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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6

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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Sahin, Aylin W., Tom Rice, Emanuele Zannini, Kieran M. Lynch, Aidan Coffey, and Elke K. Arendt. "Sourdough technology as a novel approach to overcome quality losses in sugar-reduced cakes." Food & Function 10, no. 8 (2019): 4985–97. http://dx.doi.org/10.1039/c8fo02340a.

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Sakoui, Souraya, Reda Derdak, Fatimazahra Jouga, et al. "The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins." Fermentation 11, no. 1 (2025): 26. https://doi.org/10.3390/fermentation11010026.

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Gluten-free baked goods exhibit reduced texture and taste characteristics compared to their gluten-containing counterparts. As a result, there is a renewed interest in the fermentation of gluten-free cereals with lactic acid bacteria, which is associated with an improvement in the final baked goods. Quinoa is garnering growing attention due to its different nutrients and bioactive substances, and it is notably employed to build gluten-free goods. In the present study, quinoa flour was fermented with Enterococcus strains (E. gallinarum SL2 and E. mundtii SL1), and further used in the manufactur

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Tietz, R. A., and L. Miller. "Incorporating Confectionery Coatings, Fillings, and Inclusions in Baked Goods." Cereal Foods World 60, no. 2 (2015): 67–70. http://dx.doi.org/10.1094/cfw-60-2-0067.

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Scotter, M. J., S. A. Thorpe, S. L. Reynolds, L. A. Wilson, and P. R. Strutt. "Survey of baked goods for propionic acid and propionates." Food Additives and Contaminants 13, no. 2 (1996): 133–39. http://dx.doi.org/10.1080/02652039609374391.

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JCE staff. "Flat as a Pancake? Exploring Rising in Baked Goods." Journal of Chemical Education 77, no. 10 (2000): 1264A. http://dx.doi.org/10.1021/ed077p1264a.

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Trattner, Alexandria Lee, Zaza Nadja Lee Herbert-Hansen, and Lars Hvam. "Product Wheels for Scheduling in the Baking Industry: A Case Study." International Journal of Production Management and Engineering 6, no. 2 (2018): 65. http://dx.doi.org/10.4995/ijpme.2018.8662.

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<p>This paper illustrates current challenges and suggests solutions within the area of scheduling in the baking industry. The analysis applies the product wheel heuristic approach of King (2009) and tests the production cycles generated using actual sales and production data from a manufacturer of frozen baked goods. The product wheel method showed to be a suitable method for application at the baked goods manufacturer and generated a 23% reduction in setup and inventory cost at the case company. Despite the benefits, the product wheel method proved difficult to apply in a high variety s

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Shah, Satya R., and Elmira Naghi Ganji. "Lean production and supply chain innovation in baked foods supplier to improve performance." British Food Journal 119, no. 11 (2017): 2421–47. http://dx.doi.org/10.1108/bfj-03-2017-0122.

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Purpose Service industries are currently facing an excess of overproduction that results in extra inventory and waste levels. With the prospect of methods such as lean production, the purpose of this paper is to investigate the impacts of lean production methods towards enhanced performance of service-based industries through the study of a local baked foods supplier. Design/methodology/approach The paper highlights the first stage of research study through current world literature and a critical review as inputs of research findings. The research applies a descriptive research framework withi

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Normal, I. Nyoman. "PENGARUH BAHAN BAKU DAN TEKNIK PEWARNAAN TERHADAP VARIABEL KEUANGAN SOUVENIR BARONG PADA BTIKK." Forum Manajemen 19, no. 2 (2021): 59–78. http://dx.doi.org/10.61938/fm.v19i2.434.

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The aims of this research was to determine the effect of changes in raw materials and coloring techniques on the financial variables of biscuit-baked barong souvenirs at BTIKK in 2019. This research method is descriptive quantitative, which data sources are internal and external, both primary and secondary. The analysis techniques are: a standard cost system based on full costing to calculate the cost of goods manufactured, cost-plus pricing to calculate the selling price, and the operating profit margin method to calculate profitability. The results showed that the change in raw material from

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Gonzales, Joila Marie L., and Hannah Shane P. Mariano. "Development and acceptability of healthy baked products using arrowroot flour." SDCA Student Research Journal 11, no. 1 (2022): 30–36. https://doi.org/10.5281/zenodo.14272141.

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The purpose of this study is to see how effective arrowroot flour is for the development and acceptance of developing a healthy baked goods, particularly Arrowroot Pandesal. The purpose of this research is to find the significant differences between Arrowroot pandesal and traditional or local pandesal. It was rated on a 7-point hedonic scale based on sensory aspects such as appearance, aroma, texture, taste, color, and overall acceptability. The researchers also wanted to see if there was a significant difference in the evaluations. This study aims to develop a healthy baked food utilizing arr

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Singh, Kopal, Anjali, and Reshu Rajput. "Nutritional Enhancement of Baked Goods Using Alternative Flours: A Review." European Journal of Nutrition & Food Safety 17, no. 4 (2025): 240–52. https://doi.org/10.9734/ejnfs/2025/v17i41695.

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Innovations for the bakery market are for healthier and functional foods (e.g., Peas, lentils and other fibers like psyllium) which are driven by taste and rethinks of the health of the product. Conventional baked goods are predominantly dependent on refined wheat flour, which is devoid of important nutrients including dietary fiber, high-quality protein and micronutrients. In addition, many alternative flours (ex: vegetable, legume and millets based flours) are being added to improve the nutritional profile. The review discusses the effect of alternative flours, particularly carrot, beetroot,

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Weltman, A. C., N. M. Bennett, D. A. Ackman, et al. "An outbreak of hepatitis A associated with a bakery, New York, 1994: The 1968 ‘West Branch, Michigan’ outbreak repeated." Epidemiology and Infection 117, no. 2 (1996): 333–41. http://dx.doi.org/10.1017/s0950268800001515.

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SummaryIn a community hepatitis A outbreak in the Rochester, New York area, 64 of 79 (81 %) people with anti-hepatitis A 1gM-antibodies and onset of symptoms from 9 April–31 May 1994, recalled eating food obtained from a retail buyer's club. Eleven (65%) of 17 households with cases contained club members compared with 7 (21%) of 34 neighbourhood-matched control-households (matched odds ratio 8·5; 95% CI 1·7–41·6). Club employees who ate sugar-glazed baked goods were at fourfold increased risk for hepatitis. The source of infection was an 1gM- positive baker who contaminated baked goods while a

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Sunarmani and P. Luna. "Impact of Ingredients on Quality and Shelf Life of Gluten-Free Baked Brownies." IOP Conference Series: Earth and Environmental Science 1024, no. 1 (2022): 012040. http://dx.doi.org/10.1088/1755-1315/1024/1/012040.

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Abstract The greater awareness of celiac disease, a gluten intolerance in the intestine, has increased demand for gluten-free products. Gluten is a protein that gives breads, cakes, cookies, and other wheat-flour-based baked goods structure. Gluten removal from a baked good formulation has a variety of effects on the finished product. This study examines research conducted on the effects of many various ingredients on finished product quality of gluten-free baked brownies. Quality parameters of baked brownies were water content, hardness, cohesiveness, springiness, gumminess, chewiness, and to

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Tungyshbayeva, Ulbala, Saverio Mannino, Raushangul Uazhanova, Mamyrbek Alibekovich Adilbekov, Madina Asatullaevna Yakiyayeva, and Assemay Kazhymurat. "Development of a methodology for determining the critical limits of the critical control points of the production of bakery products in the Republic of Kazakhstan." Eastern-European Journal of Enterprise Technologies 3, no. 11 (111) (2021): 57–69. http://dx.doi.org/10.15587/1729-4061.2021.234969.

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This study was conducted to determine the impact of the HACCP management system on the safety of final products in baked goods production. The object of the study is two critical control points of the production of bakery products, which in turn affect the indicator of microbiological quality and safety of finished products. Using a mathematical model, the critical limits of critical control points (CCP) were determined – in the baking and cooling processes of baked goods. For the two CCPs, measures for continuous monitoring have been defined and critical limits have been developed. For CCT 1,

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Ulbala, Tungyshbayeva, Mannino Saverio, Uazhanova Raushangul, Alibekovich Adilbekov Mamyrbek, Asatullaevna Yakiyayeva Madina, and Kazhymurat Assemay. "Development of a methodology for determining the critical limits of the critical control points of the production of bakery products in the Republic of Kazakhstan." Eastern-European Journal of Enterprise Technologies 3, no. 11 (111) (2021): 57–69. https://doi.org/10.15587/1729-4061.2021.234969.

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This study was conducted to determine the impact of the HACCP management system on the safety of final products in baked goods production. The object of the study is two critical control points of the production of bakery products, which in turn affect the indicator of microbiological quality and safety of finished products. Using a mathematical model, the critical limits of critical control points (CCP) were determined – in the baking and cooling processes of baked goods. For the two CCPs, measures for continuous monitoring have been defined and critical limits have been developed. For

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Savita, Amita Beniwal, Veenu Sangwan, and Asha Kawatra. "Nutritional Enrichment of Bake Products (Bread, Donut) with Jamun Seed Powder and Pearl Millets." Journal of Agriculture Research and Technology 49, no. 01 (2024): 201–6. https://doi.org/10.56228/jart.2024.49130.

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This study offers a novel method for product development that makes use of the nutritional potential of jamun seed powder and pearl millets. The nutritional content, sensory qualities and added value of bread and donuts manufactured from HC 10 variety pearl millet flour that has been supplemented with 15% jamun (Syzygium cumini) seed powder were examined in this study. Raw pearl millet, jamun seed powder, the most palatable variety of baked products, and the control group's nutritional content was all examined. The use of jamun seed powder improved the nutritional composition and sensory quali

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Sánchez-Villegas, Almudena, Estefania Toledo, Jokin de Irala, Miguel Ruiz-Canela, Jorge Pla-Vidal, and Miguel A. Martínez-González. "Fast-food and commercial baked goods consumption and the risk of depression." Public Health Nutrition 15, no. 3 (2011): 424–32. http://dx.doi.org/10.1017/s1368980011001856.

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AbstractObjectiveWhereas the relationship between some components of diet, such as n-3 fatty acids and B-vitamins, and depression risk has been extensively studied, the role of fast-food or processed pastries consumption has received little attention.DesignConsumption of fast food (hamburgers, sausages, pizza) and processed pastries (muffins, doughnuts, croissants) was assessed at baseline through a validated semi-quantitative FFQ. Participants were classified as incident cases of depression if they reported a physician diagnosis of depression or the use of antidepressant medication in at leas

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Roșca, Maria-Florina, Adriana Păucean, Simona Maria Man, et al. "Leuconostoc citreum: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods." Foods 13, no. 1 (2023): 96. http://dx.doi.org/10.3390/foods13010096.

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This review highlights Leuconostoc citreum’s promising possibilities as a proficient mannitol producer and its potential implications for sugar reduction, with a focus on its use in sourdough-based baked good products. Mannitol, a naturally occurring sugar alcohol, has gained popularity in food items due to its low calorie content and unique beneficial qualities. This study summarizes recent research findings and investigates the metabolic pathways and culture conditions that favor increased mannitol production by Leuconostoc citreum. Furthermore, it investigates the several applications of ma

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Bockwoldt, Julia A., Johanna Fellermeier, Emma Steffens, Rudi F. Vogel та Matthias A. Ehrmann. "β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads". Foods 10, № 3 (2021): 547. http://dx.doi.org/10.3390/foods10030547.

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Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods including baked goods, β-glucan formation, by using lactic acid bacteria (LAB), offers additional values. Through renunciation of sucrose addition for bacterial β-d-glucan formation, which is required for the production of other homopolysaccharides, residual sweetness of baked goods can be avoided, and predicted prebiotic properties can be exploited. As pr

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Camacho Flinois, Julie, Robin Dando, and Olga I. Padilla-Zakour. "Yogurt Acid Whey Utilization for Production of Baked Goods: Pancakes and Pizza Crust." Foods 8, no. 12 (2019): 615. http://dx.doi.org/10.3390/foods8120615.

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The increased production of Greek-style yogurt in the past decade has induced the need for the reintroduction of the nutrients of its byproduct, yogurt acid whey (YAW), into the food system to combat food waste and aid sustainability. However, the processing and treatment of acid whey, which can be environmentally damaging if disposed of incorrectly, can be costly and complex. Upscaling YAW as an ingredient in food products with minimal re-processing is a cost-effective way to bypass the need for further abatement. To span a broad spectrum of baked products (sweet and savory, biologically and

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Kajzer, Monika, and Anna Diowksz. "The Clean Label Concept: Novel Approaches in Gluten-Free Breadmaking." Applied Sciences 11, no. 13 (2021): 6129. http://dx.doi.org/10.3390/app11136129.

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The commonly used term of “clean label” refers to food products that do not contain additives (E numbers). Although there is not always a scientific reason for believing that additive-free products are healthier, clean label products are becoming more popular. The growing market for gluten-free foods represents an important target group of consumers, who could be interested in products meeting clean label standards. However, manufacturing gluten-free baked goods according to the clean label concept is extremely difficult, as gluten-free raw materials demonstrate poor baking properties. Additiv

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Gruenwald, Mona, Fangfang Chen, Heike Bähre, and Frank Pessler. "Itaconate Isomers in Bread." Antioxidants 11, no. 7 (2022): 1382. http://dx.doi.org/10.3390/antiox11071382.

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The naturally occurring isomers itaconate, mesaconate and citraconate possess immunomodulatory, antioxidative and antimicrobial properties. However, it is not known whether they occur in commonly consumed human foods. Considering that they can arise as a result of heat conversion, we tested whether they occur in bread, representing a commonly consumed baked good. Using high-performance liquid chromatography–tandem mass spectrometry, we measured concentrations of the three isomers and their potential precursors, citrate and cis-aconitate, in unbaked sourdough and dough, and in crumb and crust o

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Komissarova, A., and M. Moyseak. "Enrichment of Baked Goods From Wheat Flour of the Highest Grade With Coffee Husks." Bulletin of Science and Practice, no. 5 (May 15, 2023): 222–29. http://dx.doi.org/10.33619/2414-2948/90/30.

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This article presents a variant of the manufacture of dietary and preventive baked goods enriched with dietary fiber by adding coffee husks, a by-product of coffee production, to the recipe. In the course of the work, the influence of various volumes of introduced raw materials, in the amount of 3 and 6% of the total mass of flour, on the physicochemical and organoleptic quality indicators of the finished product was studied, a comparative analysis of the obtained bread samples was carried out, and the optimal dosage of coffee shells that did not reduce quality properties of baked goods. Thank

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Bahathig, Abeer, and Hazizi Abu Saad. "A randomised controlled trial on the dietary intake of Saudi female adolescents living in Arar." Eastern Mediterranean Health Journal 29, no. 8 (2023): 638–49. http://dx.doi.org/10.26719/emhj.23.090.

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Background: Lifestyle changes in Saudi Arabia have affected the dietary intake of adolescents, who now consume more unhealthy foods. Aims: We assessed the dietary intake of female Saudi Arabian adolescents living in Arar. Method: In this randomised cluster study, female students were selected randomly from assigned schools to form the intervention (n = 68) and control (n = 70) groups. Initially, a 60-minute seminar was held for mothers of students in the intervention group. Subsequently, 6 90-minute sessions were held over 3 months for the intervention group on topics such as food groups, heal

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Kozminykh, A. K., T. V. Sukhinina, and O. V. Bobyleva. "Development of technology for producing flour with improved characteristics." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 9 (August 16, 2021): 661–64. http://dx.doi.org/10.33920/igt-01-2109-02.

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The article discusses the ways to improve wheat flour, including by adding coconut flour, which can reduce the gluten content and increase the amount of fiber, as well as improve the taste of baked goods made from this composite flour.

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Romanek, Devorah. "Diaspora Identities: Jewish Bakeries and Baked Goods in London and Berlin." Transtext(e)s Transcultures 跨文本跨文化, no. 4 (December 1, 2008): 48–63. http://dx.doi.org/10.4000/transtexts.249.

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Chizhikova, Olga, Liudmila Korshenko, and Marina Pavlova. "Composite Flour Assortment Development with Increased Biological Value for Baked Goods." Известия Дальневосточного федерального университета. Экономика и управление, no. 3 (2018): 131–40. http://dx.doi.org/10.24866/2311-2271/2018-3/131-140.

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Huang, Zhiguang, Letitia Stipkovits, Haotian Zheng, Luca Serventi, and Charles S. Brennan. "Bovine Milk Fats and Their Replacers in Baked Goods: A Review." Foods 8, no. 9 (2019): 383. http://dx.doi.org/10.3390/foods8090383.

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Milk fats and related dairy products are multi-functional ingredients in bakeries. Bakeries are critical local industries in Western countries, and milk fats represent the most important dietary lipids in countries such as New Zealand. Milk fats perform many roles in bakery products, including dough strengthening, textural softeners, filling fats, coating lipids, laminating fats, and flavor improvers. This review reports how milk fats interact with the ingredients of main bakery products. It also elaborates on recent studies on how to modulate the quality and digestibility of baked goods by de

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Ramos, Laura, Alicia Alonso-Hernando, Miriam Martínez-Castro, et al. "Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition." Foods 10, no. 7 (2021): 1498. http://dx.doi.org/10.3390/foods10071498.

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Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript is to review the current evidence regarding the elaboration of GF baked goods, and to present the latest knowledge about the so-called sourdough biotechnology. A bibliographic search of articles published in the last 12 years has been carried out. It is common to use additives, such as hydrocolloids, proteins, enzymes, and emulsifiers, to technolog

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Avramenko, Olesya V., and Elena A. Yurina. "The Metaphorical Functioning of Baked Goods’ Images in Russian and English." Vestnik Tomskogo gosudarstvennogo universiteta, no. 456 (2020): 5–15. http://dx.doi.org/10.17223/15617793/456/1.

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Shelton, George. "Walnuts in Baked Goods Are Great—Stones in Beans Are Not." Iowa Review 28, no. 1 (1998): 146. http://dx.doi.org/10.17077/0021-065x.4970.

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Пономарева, Елена, Elena Ponomareva, Андрей Кривошеев, et al. "Breadsticks with enhanced nutritional value for salt-free nutrition." Food Processing: Techniques and Technology 48, no. 1 (2019): 114–24. http://dx.doi.org/10.21603/2074-9414-2018-1-114-124.

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At present moment it is essential to produce food which not only satisfies people’s needs, but also has a particular nutritional value and vitamin and mineral content. Introduction of non-traditional types of plant materials in the recipes of baked goods for preventive and therapeutic nutrition is a promising direction for enhancing their nutritional value. Consumption of these products improves the balance of vitamins, amino acids, trace elements, macronutrients, food fibers and has a positive effect on human health. The article presents the development of breadstick recipe for salt-free nutr

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Pino, Alessandra, Nunziatina Russo, Lisa Solieri, Laura Sola, Cinzia Caggia, and Cinzia Lucia Randazzo. "Microbial Consortia Involved in Traditional Sicilian Sourdough: Characterization of Lactic Acid Bacteria and Yeast Populations." Microorganisms 10, no. 2 (2022): 283. http://dx.doi.org/10.3390/microorganisms10020283.

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Sourdough is one of the oldest starters traditionally used for making baked goods, offering several advantages to the sensory, rheology, and shelf life of final products. The present study investigated, for the first time, the microbiota of spontaneously fermented Maiorca dough samples collected from bakeries located in Sicily (Italy). Four sourdough samples (M1, M2, M3, and M4), were produced using Triticum vulgare Host. var. albidum Koern (Maiorca grain) were subjected to LAB and yeasts isolation and identification at the species level. The in-depth characterization of the lactobacilli popul

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Olakanmi, Sunday J., Digvir S. Jayas, Jitendra Paliwal, Muhammad Mudassir Arif Chaudhry, and Catherine Rui Jin Findlay. "Quality Characterization of Fava Bean-Fortified Bread Using Hyperspectral Imaging." Foods 13, no. 2 (2024): 231. http://dx.doi.org/10.3390/foods13020231.

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As the demand for alternative protein sources and nutritional improvement in baked goods grows, integrating legume-based ingredients, such as fava beans, into wheat flour presents an innovative alternative. This study investigates the potential of hyperspectral imaging (HSI) to predict the protein content (short-wave infrared (SWIR) range)) of fava bean-fortified bread and classify them based on their color characteristics (visible–near-infrared (Vis-NIR) range). Different multivariate analysis tools, such as principal component analysis (PCA), partial least square discriminant analysis (PLS-D

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Cardone, Gaetano, Martina Magni, Veronica Marin, et al. "Upcycling of By-Products from Autochthonous Red Grapes and Commercial Apples as Ingredients in Baked Goods: A Comprehensive Study from Processing to Consumer Consumption." Antioxidants 14, no. 7 (2025): 798. https://doi.org/10.3390/antiox14070798.

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Lagrein grape (Vitis vinifera L.) pomace and Scilate apple (Malus domestica Borkh.) skin are polyphenol- and antioxidant-rich by-products with promising applications in the food industry. This study investigated the impact of drying and grinding on their antioxidant properties for use in gluten-free baked goods. Regardless of the by-product analysis, the results showed that processing conditions effectively preserved most of the polyphenols. Furthermore, the grape pomace and apple skin flours produced retained approximately 86% and 66% of anthocyanins, respectively. Incorporating these flours

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Ranasinghe, Meththa, Ioannis Manikas, Sajid Maqsood, and Constantinos Stathopoulos. "Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review." Sustainability 14, no. 2 (2022): 605. http://dx.doi.org/10.3390/su14020605.

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Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research

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ESTELLER, MAURICIO SERGIO, RENATA LIRA AMARAL, and SUZANA CAETANO DA SILVA LANNES. "EFFECT OF SUGAR AND FAT REPLACERS ON THE TEXTURE OF BAKED GOODS." Journal of Texture Studies 35, no. 4 (2004): 383–93. http://dx.doi.org/10.1111/j.1745-4603.2004.tb00602.x.

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PELEG, M., ISABELLE ROY, O. H. CAMPANELLA, and M. D. NORMAND. "Mathematical Characterization of the Compressive Stress-Strain Relationships of Spongy Baked Goods." Journal of Food Science 54, no. 4 (1989): 947–49. http://dx.doi.org/10.1111/j.1365-2621.1989.tb07919.x.

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Ferreira, Dan W., David B. Haytowitz, Michele A. Tassinari, James W. Peterson, and Sarah L. Booth. "Vitamin K Contents of Grains, Cereals, Fast-Food Breakfasts, and Baked Goods." Journal of Food Science 71, no. 1 (2006): S66—S70. http://dx.doi.org/10.1111/j.1365-2621.2006.tb12408.x.

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Gobbetti, Marco, Carlo G. Rizzello, Raffaella Di Cagno, and Maria De Angelis. "How the sourdough may affect the functional features of leavened baked goods." Food Microbiology 37 (February 2014): 30–40. http://dx.doi.org/10.1016/j.fm.2013.04.012.

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Walker, Rebecca, Angela Tseng, George Cavender, Andrew Ross, and Yanyun Zhao. "Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods." Journal of Food Science 79, no. 9 (2014): S1811—S1822. http://dx.doi.org/10.1111/1750-3841.12554.

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