Relevant bibliographies by topics / Baking properties

Contents

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

Academic literature on the topic 'Baking properties'

Author: Grafiati
Published: 30 May 2022
Last updated: 31 July 2025

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Journal articles on the topic "Baking properties"

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Stępniewska, Sylwia, Grażyna Cacak-Pietrzak, Anna Szafrańska, Ewa Ostrowska-Ligęza, Agnieszka Salamon, and Hanna Kowalska. "Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties." Applied Sciences 14, no. 7 (2024): 2772. http://dx.doi.org/10.3390/app14072772.

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This study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans. The study materials were low- and high-extract rye flours produced in industrial mills from the rye grain of two growing seasons (2019 and 2020). The results of the starch content, falling number, amylograph properties, DSC test, content of pentosans, swelling curve test, and laboratory baking test were determined. It was found that the type of flour had a greater impact on the baking quality of rye flour than the year of its production. Resea
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Korovyansky, Vyacheslav S., Alexander A. Novichenko, Vera A. Ivanova, Sergey S. Gur’ev, Mikhail A. Kondratev, and Vladislav A. Gud. "Baking and rheological properties of alternative flour types." Processes and Food Production Equipment 17, no. 4 (2024): 33–46. https://doi.org/10.17586/2310-1164-2024-17-4-33-46.

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The baking properties of green buckwheat, lentil, corn, coconut, amaranth, and brown rice flours as well their effect on the rheological properties of dough semifinished products made from wheat flour were investigated. For the study, high-grade wheat flour as well as mixtures of high-grade wheat flour and the flours under investigation (5; 10; 15; 20; and 25% replacement) were taken. The breadmaking properties of the flour types were tested at 5, 15, and 25% replacement. Rheo-logical properties were determined using farinograph (Brabender), alveograph (Chopin), amylograph (Brabender), and fal
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Batia-Strynkowska, Marta, Andrzej Wesołowski, and Zdzisław Kaliniewicz. "Effect of Sonication on The Mechanical Properties of Organic Mixed Grain Bread." Agricultural Engineering 22, no. 4 (2018): 5–13. http://dx.doi.org/10.1515/agriceng-2018-0031.

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AbstractThe aim of this study was to determine the effect of ultrasound waves on mechanical properties of organic bread. Mixed grain bread baked at a local bakery according to its original recipe was the material subjected to testing. Prior to baking, the dough was sonicated at frequencies of 20 kHz and 40 kHz for 3 minutes, and at a frequency of 100 kHz for 3 minutes and 6 minutes. The mechanical properties of the bread (compression test, penetration test and TPA) were examined after 24 h, 48 h and 72 h following the baking process. The maximum work obtained in the compression test after 24 h
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Khmeleva, E. V., R. Kh Kandrokov, D. N. Korolyev, and Yu V. Pen`kova. "Baking properties of spelt flour." Khleboproducty, no. 11 (2018): 44–47. http://dx.doi.org/10.32462/0235-2508-2018-0-11-44-47.

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Gbocho, Serge Elvis Ekissi. "Effect of boiling and baking times on the functional properties of aerial yam (Dioscorea bulbifera) flours cv Dugu-won har vested in Côte d'Ivoire." International Journal of Agronomy and Agricultural Research (IJAAR) 10, no. 2 (2017): 1–12. https://doi.org/10.5281/zenodo.2611071.

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The study examined the effect of boiling and baking times on the functional properties of aerial yam (<em><strong>Dioscorea bulbifera</strong></em>) flours in order to assess which one can ameliore better their functional properties. Boiling and baking times affected significantly (P&lt;0.05) the functional properties of D. bulbifera cv Dugu-won flours. They increased the water absorption capacity (WAC), water solubility index (WSI), bulk density (BD) dispersibility (D), least gelation concentration (LGC), paste clarity (PC), swelling power (SP) and solubility of aerial yamflours cv Dugu-won.
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Sammalisto, Saara, Miikka Laitinen, and Tuula Sontag-Strohm. "Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples." Foods 10, no. 10 (2021): 2461. http://dx.doi.org/10.3390/foods10102461.

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Whole grain oat has become an increasingly popular baking ingredient. Still, oat baking poses many industrial challenges because the baking quality criteria have not been set for whole grain oat flours, and cultivar variation remains unknown. We aimed to assess the baking quality variation of twenty whole grain oat cultivar samples, and to identify the factors that caused the variation. It was hypothesised that by optimising the water absorption of the dough (i.e., dough yield) by test baking method, the best baking potential could be achieved for all oat cultivar samples. The baking trials we
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Chen, Chi-Jen, and Jenn-Ming Wu. "The effect of Ag electrode processing on (Nb, Ba) doped TiO2 ceramics." Journal of Materials Research 5, no. 7 (1990): 1530–37. http://dx.doi.org/10.1557/jmr.1990.1530.

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Since the characteristics of the electrode made from Ag paste greatly affect the dielectric properties of (Nb, Ba) doped TiO2 ceramics, the processing condition, i.e., baking temperature, was investigated. Low melting glass binder contained in Ag paste reacted with TiO2 ceramics to form an interface layer between Ag electrode and TiO2 ceramics during baking. The interface layer was identified as Bi2Ti2O7 by x-ray diffraction (XRD), and the thickness of the Bi2Ti2O7 layer was estimated from line profiles of EPMA and dielectric properties. The interface layers were found to increase with baking
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Nawaz, Asad, Enpeng Li, Ibrahim Khalifa, et al. "Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks." Foods 10, no. 10 (2021): 2467. http://dx.doi.org/10.3390/foods10102467.

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Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, baking and microwave cooking) on quality, structure, pasting, water distribution and protein oxidative properties of fish meat-based snacks. The results showed that the frying method induced a significantly (p &lt; 0.05) higher expansion than baking and microwave methods. Texture in terms of hardness
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Luděk, Hřivna, Zigmundová Veronika, Burešová Iva, Maco Roman, Vyhnánek Tomáš, and Trojan Václav. "Rheological properties of dough and baking quality of products using coloured wheat." Plant, Soil and Environment 64, No. 5 (2018): 203–8. http://dx.doi.org/10.17221/62/2018-pse.

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The experiment included testing of rheological properties of dough as well as the baking quality of bread flour and bran obtained by grinding coloured wheat grains with purple pericarp (cultivars Rosso, Konini and PS Karkulka) and blue aleurone (cv. Scorpion). Common wheat cv. Mulan was used for comparison. Formulas containing 10, 15 and 20% of bran were prepared. The addition of bran increased the water loss during baking by an average of 1.28%, specific volume of bread decreased by 2 to 10 mL, and the ratio number decreased from 0.57 to 0.51. The dynamic oscillatory rheometry simulated proce
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Ma, Long, and Guo Zhong Li. "Activator on Properties of Red Mud Lightweight Baking-Free Brick." Applied Mechanics and Materials 468 (November 2013): 36–38. http://dx.doi.org/10.4028/www.scientific.net/amm.468.36.

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Red mud lightweight baking-free brick was prepared by red mud, fly ash and cement. The influence of activator on properties of red mud lightweight baking-free brick was studied. The micro-structure of red mud lightweight baking-free brick was characterized by scanning electron microscopy (SEM). The results show that when the activator content is 1%, the sample with better performance obtained and the flexural strength increased by 64.4%, the compressive strength increased by 44.1% compared with the blank style.
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Dissertations / Theses on the topic "Baking properties"

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Koenig, Karen. "The effect of nitrogen fertilization on protein content and bread baking properties of wheat flour." Diss., Virginia Polytechnic Institute and State University, 1988. http://hdl.handle.net/10919/53557.

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The effects of variation in nitrogen application during two growing seasons to Coker 916, a soft red winter wheat, on wheat grain and flour protein content and bread baking properties were examined. Nitrogen fertilization regimens tested included the single spring application of 168 kg/ha in growth stages 25 or 30, the split spring application of 224 kg/ha in growth stages 25 and 30, and no nitrogen application either in growth stages 25 and 30. Variation in rate of nitrogen application had a more consistent effect on grain and flour protein than did variation in timing. Grain and flour prote
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Chen, Bowen. "Modeling of the thermo-chemo-poromechanical properties of a carbon anode during the baking process." Doctoral thesis, Université Laval, 2021. http://hdl.handle.net/20.500.11794/69050.

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Dans le procédé d'électrolyse Hall-Héroult pour la production d'aluminium primaire, l'anode de carbone est utilisée comme une électrode positive. Par rapport aux autres matériaux carbonés dans l'industrie, les anodes sont consommées dans les cuves d'électrolyse. Ainsi, des anodes de haute qualité sont nécessaires pour maintenir la durabilité du fonctionnement, ce qui augmente considérablement l'efficacité du procédé d'électrolyse. L'une des solutions prometteuses pourrait être de contrôler et d'améliorer la qualité des anodes via ses processus de production. Dans la production d'anode, la cuis
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Sakiyan, Demirkol Ozge. "Investigation Of Physical Properties Of Different Cake Formulations During Baking With Microwave And Infrared-microwave Combination." Phd thesis, METU, 2007. http://etd.lib.metu.edu.tr/upload/12608181/index.pdf.

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The main objective was to determine the variation of physical properties of different cake formulations during baking in microwave and infrared-microwave combination ovens. In the first part of the study, rheological and dielectric properties of cake batter with different formulations were determined. Different concentrations of fat and different types of emulsifier and fat replacer were used. The variation of formulation had a significant effect on the apparent viscosity of the cake batter. Cake batter was found to show shear thinning and time independent behaviour for all formulations. Diel
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Robberts, Theunis Christoffel. "The influence of lipid changes in bran and offall on the baking properties of wheaten flour." Thesis, Cape Technikon, 1991. http://hdl.handle.net/20.500.11838/821.

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Thesis (Masters Diploma (Food Technology)) -- Cape Technikon, Cape Town,1991<br>Bread is an important commodity in South Africa for its nutritional value and contribution to the economy. As such anything that enhances consumption of bread is of economic importance. Variation in bread volumen influences its utility value aand consumer acceptance of the product- The variation of brown bread volume is much greater than that of white bread. Bakers will benefit if they could control the variation in brown bread volume since consumer studies indicate that brown bread sales could surpass th
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Hermann, Maria [Verfasser], Rudi F. [Akademischer Betreuer] Vogel, and Peter [Akademischer Betreuer] Köhler. "In situ production and functional properties of exopolysaccharides from acetic acid bacteria in baking applications / Maria Hermann. Betreuer: Rudi F. Vogel. Gutachter: Rudi F. Vogel ; Peter Köhler." München : Universitätsbibliothek der TU München, 2014. http://d-nb.info/1079324003/34.

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Uribe, Wandurraga Zaida Natalia. "Microalgae as novel ingredients for the formulation of food products." Doctoral thesis, Universitat Politècnica de València, 2021. http://hdl.handle.net/10251/158743.

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[ES] Las microalgas son organismos unicelulares fotosintéticos microscópicos que se encuentran en gran variedad de ambientes y son muy eficientes en la transformación de energía solar en biomasa. Los estudios realizados hasta el momento hacen referencia a posibles beneficios de la incorporación de microalgas en la dieta, por la mejora del sistema cardiovascular, las propiedades adelgazantes y energizantes, capacidad antioxidante, o la reducción del colesterol y los triglicéridos. La forma más habitual de consumir las microalgas es como suplemento dietético en forma de tabletas, cápsulas o polv
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Kang, Pei-Tzu, and 康佩慈. "Functional and Baking Properties of Pineapple Core for Bread Making." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/29724536550843931377.

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碩士<br>台南科技大學<br>生活應用科學研究所<br>95<br>Pineapple ( Ananas comosus (L.) Merr. ) is one of the frequently consumed fruits in Taiwan. The central part of the fruit (pineapple core) usually becomes the waste material after extraction of juice from the fruit. According to the nutritional census, fiber intake is commonly lower than recommended. Therefore, developing fiber-enriched bread would be an alternative way to increase fiber intake. The objectives of this study were to exam the functional properties of pineapple core and evaluate its further use in bread making. The results indicated that t
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chuang, Jen-Hao, and 莊仁豪. "Applications and Baking Properties of Yam Flour in Pancake and Cupcake Making." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/8dk6n2.

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碩士<br>國立臺灣大學<br>園藝學研究所<br>92<br>To understand the baking properties of hot-air dried yam flour, rhizomes of a popular yam cultivar Tai-Nong 2 were used as the ingredient to replace low-protein wheat flour for making pancake and cupcake. The hot-air dried yam flour ground by a disc mill with 1 mm screen opening had smaller particle size and higher bulk density than commercial low-protein (7.76%) wheat flour. Comparing to wheat flour, the yam flour was found to be more hydroscopic and absorbing more water than wheat flour which displayed in higher value of water-binding capacity and higher wat
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Fyfe, Beverly Anne. "The effect of protein content and alpha-amylase on the baking properties of triticale flour." 1985. http://hdl.handle.net/1993/29991.

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Lu, Tzuchi, and 呂紫琪. "Functional and Baking Properties of Before and after fermentation of citrus peel for Bread Making." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/36976984531567958070.

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碩士<br>中華科技大學<br>健康科技研究所在職專班<br>99<br>Citrus plants are particularly important because they contain methoxy flavones, a unique chemical composed of nobiletin and tangertin (among other chemicals), which recent preclinical and clinical findings have suggested can prevent cancer, oxidation, inflammation, and cardiovascular disease. In research conducted in the Chinese medical field, this particular citrus compound has shown considered effectiveness in invigorating the spleen, removing excess fluids, eliminating phlegm, and also promotes general wellness. The purpose of this study is to incorporat
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Books on the topic "Baking properties"

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Chen, Hao. Chemical, physical and baking properties of apple and pear fibers. 1986.

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Johnson, John Alexander. Correlation of Baking Results with Some Physical Properties of Doughs. Creative Media Partners, LLC, 2021.

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Simmonds, DH. Wheat and Wheat Quality in Australia. CSIRO Publishing, 1989. http://dx.doi.org/10.1071/9780643101456.

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The relationship between grain morphology and chemistry and the practical realities of milling, flour yield, dough properties and baking behaviour, are stressed and explained. The quality requirements of flours intended for bread-baking, noodle-making and for other industrial purposes are listed and discussed.
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Book chapters on the topic "Baking properties"

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Dufour, Amélie, Jayson Tessier, Louis Gosselin, and Carl Duchesne. "Empirical Modeling of the Baking Furnace to Predict Baked Anode Properties." In Light Metals 2016. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48251-4_160.

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Dufour, Amélie, Jayson Tessier, Louis Gosselin, and Carl Duchesne. "Empirical Modeling of The Baking Furnace To Predict Baked Anode Properties." In Light Metals 2016. John Wiley & Sons, Inc., 2016. http://dx.doi.org/10.1002/9781119274780.ch160.

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Samanos, Bernard, and Christian Dreyer. "Impact of Coke Calcination Level and Anode Baking Temperature on Anode Properties." In Essential Readings in Light Metals. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48200-2_13.

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Samanos, Bernard, and Christian Dreyer. "Impact of Coke Calcination Level and Anode Baking Temperature on Anode Properties." In Essential Readings in Light Metals. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118647745.ch13.

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Wang, Yiping, Hiroshi Morishima, Yasuhisa Seo, Yasuyuki Sagara, and Kenji Imou. "Effects of Baking and Storage Conditions on Mechanical Properties of White Bread." In Developments in Food Engineering. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_39.

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Chamam, Yasmine, Duygu Kocaefe, Yasar Kocaefe, Dipankar Bhattacharyay, and Brigitte Morais. "Effect of Heating Rate During Baking on the Properties of Carbon Anodes Used in Aluminum Industry." In Light Metals 2016. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48251-4_159.

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Chamam, Yasmine, Duygu Kocaefe, Yasar Kocaefe, Dipankar Bhattacharyay, and Brigitte Morais. "Effect of Heating Rate During Baking on The Properties of Carbon Anodes Used in Aluminum Industry." In Light Metals 2016. John Wiley & Sons, Inc., 2016. http://dx.doi.org/10.1002/9781119274780.ch159.

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Kuhnt, Christopher, Les Edwards, Marvin Lubin, and Kevin Harp. "Influence of Coke Calcining Level on Anode Real Density, LC and Other Properties Using a Constant Baking Cycle." In Light Metals 2019. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-05864-7_157.

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Zhang, B. M., D. C. Xu, H. F. Zhao, and H. X. Teng. "Effects of Different Baking Temperature on Three-Point Bending Properties of 1800 MPa Al-Si Coating Hot Stamping Steel." In Atlantis Highlights in Materials Science and Technology. Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-114-2_8.

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Derenkova, Irina A., Natalia G. Berezhnyak, Irina G. Peshkova, Yuri A. Pospelov, and Olga V. Kosenko. "Efficiency of Biopreparation Treatment of Wheat Grain; Baking Properties of Flour and Quality of Baked Bread in Consumer Cooperative Enterprises." In Advances in Science, Technology & Innovation. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-29364-1_136.

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Conference papers on the topic "Baking properties"

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Spencer, C. B. "Report of Testing of TT-P-28 High Temperature Aluminum Paint Candidate Replacements." In CORROSION 1992. NACE International, 1992. https://doi.org/10.5006/c1992-92464.

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Abstract In response to the Clean Air Act of 1990 the Navy initiated evaluations of candidate replacements for specific military paints. This paper describes the physical and performance testing, per military specification, of three VOC compliant replacement high temperature paints. Through the use of American Society of Testing of Materials standard methods, the paint performance is rated for comparison. Naval applications and problems with the present paint systems are reviewed. The performance of a land based test used to simulate service conditions is discussed. Based on the results of the
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Tordonato, David, Bobbi Jo Merten, Allen Skaja, and Alfred Beitelman. "Secrets to Success – Examining the History and Chemistry behind the Performance of Vinyl Resin Coatings." In SSPC 2016 Greencoat. SSPC, 2016. https://doi.org/10.5006/s2016-00071.

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Abstract Solution vinyl coatings were utilized by the Bureau of Reclamation in the past and are currently used by the United States Army Corps of Engineers as a coating system that can achieve a 30-50 year service life in impacted immersion service conditions. These coatings were commonly used on gates and other equipment, which required a durable coating to withstand frequent ultraviolet (UV) light exposure, immersion service, and impact resistance. Unfortunately, solution vinyl coatings contain high fractions of volatile organic compounds (VOCs) as solvents and diluents. Federal regulation 4
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Ng, Zi-Neng, and Kah-Yoong Chan. "Influence of baking method and baking temperature on the optical properties of ZnO thin films." In NATIONAL PHYSICS CONFERENCE 2014 (PERFIK 2014). AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4915210.

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Breen, Mark A., Judith A. Schneider, D. Keith Walters, and Louay Chamra. "Modifying the Heat Transfer Characteristics of a Residential Oven to Promote Favorable Baking Results." In ASME 2004 International Mechanical Engineering Congress and Exposition. ASMEDC, 2004. http://dx.doi.org/10.1115/imece2004-59638.

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Baking has historically been a trial and error method of cooking. Little research has been conducted to determine the heat transfer characteristics that promote good baking results, and previous research studies have focused on commercial baking applications and the quantities of radiation, convection and conduction that are delivered to the food after a favorable baking process has been defined. The objective of the present work is to experimentally explore the feasibility of modifying a residential oven to mimic commercial baking products. The first step in the solution process was to define
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Skop, H., and T. Morosuk. "Exergy Analysis of an Industrial Baking Process." In ASME 2014 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/imece2014-39198.

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To sustain product quality, baking cycles have been historically developed by trial-and-error. Energy consumption and rational energy distribution in baking equipment has not been studied enough. Thus, the current baking industry is low energy-efficient. Nowadays, product quality depends on unstable properties of dough and season conditions and is on a top priority list for baking technologies. In this paper the exergy analysis has been presented in order to evaluate the quality and quantity of energy transfer processes in a typical bread baking process. Main part of wasted heat from the bakin
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Kirillova, Elena, Sergey Ponomarev, Nuraniya Vasilova, Danil Ashadullin, Damir Ashadullin, and El'mira Bagavieva. "TECHNOLOGICAL PROPERTIES OF SOFT SPRING WHEAT VARIETIES BREEDING OF TATAR SCIENTIFIC RESEARCH INSTITUTE OF AGRICULTURE." In XIV All-Russian Scientific and Practical Conference of Young Scientists “Achievements and Prospects of Development of the Agroindustrial Complex of Russia” with international participation, dedicated to the 300th anniversary of the Russian Academy of Sciences. TRIA FRC Kazan Scientific Center of RAS, 2024. https://doi.org/10.37071/conferencearticle_67337e3ff1e752.29295593.

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According to the results of 4-year tests, the Hazine soft spring wheat variety showed very high baking qualities. The overall baking score, the average for the years was 4,84 points, the elasticity of the crumb was 4,85 points, the porosity was 4,93 points, the volume of bread was 579 ml. The varietal feature of the Sakara variety is the potential ability to accumulate a high protein content (15,9-18,5%); high flour strength (W=264-465 e. a.) and high dough elasticity (P/L = 2,09-3,96). The quality of Nadir grain meets the requirements of filler and valuable wheat
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Saito, Tomohiro, Tetsuya Fukuda, Hoang Tri Hai, et al. "Baking temperature dependence of Cu paste on A1-BSF cell properties." In 2017 IEEE 44th Photovoltaic Specialists Conference (PVSC). IEEE, 2017. http://dx.doi.org/10.1109/pvsc.2017.8366112.

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Northcote, Rhys, Avalon Berry, Advaith Narayanan, et al. "A New Methodology to Characterize the Influence of Paint Baking and Pre-Straining on the Tensile Properties of Third Generation Advanced High Strength Steels." In WCX SAE World Congress Experience. SAE International, 2025. https://doi.org/10.4271/2025-01-8223.

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&lt;div class="section abstract"&gt;&lt;div class="htmlview paragraph"&gt;The current ASTM A653 standard for determining the bake hardening index (BHI) of sheet metals can lead to premature fracture at the transition radius of the tensile specimen in high strength steel grades. In this study, a new test procedure to characterize the BHI was developed and applied to 980 and 1180 MPa third generation advanced high strength steels (3G-AHSS). The so-called KS-1B methodology involves pre-straining over-sized tensile specimens followed by the extraction of an ASTM E8 sample, paint baking and re-test
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Waziiroh, Elok, Denisse Bender, Anisa Saric, Henry Jaeger, and Regine Schoenlechner. "Improving Gluten-Free Bread Properties by Ohmic Baking: Role of Starch and Flour." In Foods 2021. MDPI, 2021. http://dx.doi.org/10.3390/foods2021-11078.

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Vasić, Milica V., and Zagorka Radojević. "ANALYSIS OF THE QUALITY OF RAW MATERIALS FOR THE PRODUCTION OF CERAMICS IN SERBIA." In XXIX kongres DIMK i X kongres SIGP sa Međunarodnim simpozijumom o istraživanjima i primeni savremenih dostignuća u građevinarstvu u oblasti materijala i konstrukcija. Društvo za ispitivanje i istraživanje materijala i konstrukcija Srbije, 2025. https://doi.org/10.46793/29dimk.011v.

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The specific properties of clay as a raw material determine the possibility of application in different types of ceramic products. This paper presents a range of raw materials from Serbia, categorized by their chemical and mineralogical composition, as well as their behavior during baking. The examined clays can be divided into those suitable for producing brick products and the so-called fine ceramics. From each group of clays, one example is presented, and the chemical and mineralogical composition, as well as the behavior during heating (baking), are provided. Special attention is paid to t
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You might also be interested in the extended bibliographies on the topic 'Baking properties' for particular source types:
Journal articles
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