Relevant bibliographies by topics / Baking quality

Contents

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

Academic literature on the topic 'Baking quality'

Author: Grafiati
Published: 4 June 2021
Last updated: 26 July 2025

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Journal articles on the topic "Baking quality"

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Cauvain, Stanley P. "Quality Measures in Baking." Cereal Foods World 58, no. 3 (2013): 170–71. http://dx.doi.org/10.1094/cfw-58-3-0170.

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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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Kaur, K., O. M. Lukow, K. R. Preston, and L. J. Malcolmson. "How well do early-generation quality tests predict flour performance?" Canadian Journal of Plant Science 84, no. 1 (2004): 71–78. http://dx.doi.org/10.4141/p03-071.

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A wide range of flours varying in prote in content, strength and baking quality were used to investigate the relationship between early-generation screening tests at the Cereal Research Centre, advanced generation testing at the Grain Research Laboratory (GRL) and pilot-scale commercial testing at the Canadian International Grains Institute (CIGI) and Warburton Foods Ltd. Correlations among flour protein content, mixograph, farinograph and baking characteristics were performed. Strong correlations were found between protein content, mixograph peak height and mixograph total energy with baking
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Jadhav, Prof Nishigandha Patel Gajanan. "Semi-Auto Cupcake Master: Boosting Baking Efficiency and Quality." International Journal for Research in Applied Science and Engineering Technology 12, no. 5 (2024): 5558–66. http://dx.doi.org/10.22214/ijraset.2024.62533.

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Abstract: This project introduces an innovative cupcake baking system that merges simple technology with traditional methods to streamline and enhance production. The system features precise conveyor control, automated baking, and intelligent monitoring, catering to both amateur and professional bakers. The project begins with an extensive analysis of current cupcake baking practices, identifying cost, efficiency, and usability challenges. The design phase integrates key components such as a programmable chain conveyor with heating coils, a batter dispensing mechanism, and a user-friendly moni
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Niu, B. K., T. M. Olajide, H. A. Liu, H. Pasdar, and X. C. Weng. "Effects of different baking techniques on the quality of walnut and its oil." Grasas y Aceites 72, no. 2 (2021): e406. http://dx.doi.org/10.3989/gya.1142192.

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The baking conditions of walnut kernels were optimized based on different cultivars and baking methods. The influence of the different baking techniques on the chemical properties of walnut oils was determined. The results showed that acid value, peroxide value and induction period (IP) all significantly increased in the baked samples compared to the unbaked ones. The highest increase in IP was from 6 to 17 h indicating that baking can improve the oxidative stability of walnut oils and prolong their shelf-life. Several aroma components increased after baking. However, among the different bakin
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Mesdag, J. "Developments in breeding winter wheat for bread-baking quality in some north-western European countries." Netherlands Journal of Agricultural Science 33, no. 3 (1985): 215–34. http://dx.doi.org/10.18174/njas.v33i3.16837.

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The subject is surveyed under the following headings: baking quality in France; development of kernel yield and baking quality during the past 35 years in France; breeding wheat with improved baking quality in Great Britain in the 20th century; improvement of kernel yield and baking quality of winter wheat varieties during the past 30 years in England and Wales; development of wheat quality during the past 100 years in pre-war Germany and the German Federal Republic; the combination of higher yield and better baking quality in winter wheat varieties during the past 50 years in pre-war Germany
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WATERER, J. G., and L. E. EVANS. "COMPARISON OF CANADIAN AND AMERICAN HARD RED SPRING WHEAT CULTIVARS." Canadian Journal of Plant Science 65, no. 4 (1985): 831–40. http://dx.doi.org/10.4141/cjps85-109.

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Comparisons were made between the yields and milling and baking properties of the Canadian hard red spring wheat cultivars Manitou, Glenlea, Neepawa, Benito and Columbus and the American cultivars Chris, Waldron, Butte, Coteau and Alex grown at six locations across Manitoba during 1982 and 1983. Glenlea consistently produced the highest grain yields but due to its low protein content performed poorly in the baking trials. Butte and Alex had good grain yields and excellent milling characteristics. Although they had low protein percentages their baking quality was excellent, indicating exception
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Verbeke, Celeste, Els Debonne, Hannah Van Leirsberghe, Filip Van Bockstaele, and Mia Eeckhout. "An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads." Foods 13, no. 2 (2024): 224. http://dx.doi.org/10.3390/foods13020224.

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Par-baking technology increases the production efficiency of bread. However, the degree of par-baking can vary significantly amongst product types and intended sales markets, leading to substantial differences in the quality attributes of the finished product. The objective of this study was to explore the impact of the degree of par-baking on the technological quality of wheat, whole wheat, and whole rye bread (95, 75, and 50% of full baking time). More specifically, this study focused on the starch pasting behavior of different flour formulations, the crumb core temperature during par-baking
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Horčička, P., O. Veškrna, T. Sedláček, et al. "Development of high baking quality winter wheat Annie." Czech Journal of Genetics and Plant Breeding 50, No. 4 (2014): 293–95. http://dx.doi.org/10.17221/238/2014-cjgpb.

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Annie is a medium-early winter wheat developed at the Plant Breeding Station, Stupice, SELGEN, a.s., Czech Republic and registered in the Czech Republic in 2014. In the Official Variety Trials this variety showed very high baking quality class E combined with higher grain yield than in the check variety Akteur with similar grain quality. It carries Pch1 gene conferring resistance to eyespot and possesses combined resistance to most diseases together with excellent frost resistance.
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Zamani, Mohammad Javad, Mohammad Reza Bihamta, Behnam Naserian Khiabani, Zahra Tahernezhad, Mohammad Taher Hallajian, and Marzieh Varasteh Shamsi. "Marker-Assisted Selection for Recognizing Wheat Mutant Genotypes Carrying HMW Glutenin Alleles Related to Baking Quality." Scientific World Journal 2014 (2014): 1–5. http://dx.doi.org/10.1155/2014/387912.

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Allelic diversity of HMW glutenin loci in several studies revealed that allelic combinations affect dough quality. Dx5 + Dy10 subunits are related to good baking quality and Dx2 + Dy12 are related to undesirable baking quality. One of the most regular methods to evaluate the baking quality is SDS-PAGE which is used to improve baking quality labs. Marker-assisted selection is the method which can recognize the alleles related to baking quality and this method is based on polymerase chain reaction. 10 pairs of specific primers related to Dx2, Dx2.1, Dx5, Dy10, and Dy12 subunits were used for rec
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Dissertations / Theses on the topic "Baking quality"

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Que, Wei. "Effects of microwave heating on baking quality of wheat." Thesis, McGill University, 2013. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=119735.

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In 2011-2012, wheat production in Canada was 20.1 Mt. As a major staple food globally, wheat is one of the grain widely used in baking industry as well. Both the physical and chemical characteristics of flours affect their quality and the subsequent products from them. The chemical compounds, namely starch and protein contribute to the functional and strength property of dough. Freshly harvested wheat may need a few years of storage to enhance the quality of these compounds. However, heat treatment with microwave is an efficient method to accelerate the process of aging. The physical propertie
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Salazar, Adriana Isabel Diaz. "Effect of nitrogen, sulfur, and potassium chloride fertilization on the baking quality of soft red winter wheat." Thesis, This resource online, 1990. http://scholar.lib.vt.edu/theses/available/etd-03242009-040439/.

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Olewnik, Maureen Cecilia Noonan. "Predicting commercial scale baking quality characteristics of wheat and flour using NIR /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.

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Xue, Cheng [Verfasser]. "Impact of late nitrogen fertilization on protein and baking quality of winter wheat / Cheng Xue." Kiel : Universitätsbibliothek Kiel, 2015. http://d-nb.info/1079524061/34.

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Baasandorj, Tsogtbayar. "Dark, Hard and Vitreous (DHV) HRS Wheat Kernel Content Effect on Flour and Baking Quality." Thesis, North Dakota State University, 2014. https://hdl.handle.net/10365/27296.

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Kernel vitreousness is an important grading characteristics of Hard Red Spring (HRS) wheat in the U.S., as subclasses vary in the dark, hard and vitreous kernel (DHV) content. This research investigated different subclasses of HRS wheat on flour and baking quality characteristics. The U.S. Regional Crop Quality Survey samples from three consecutive years were used for subclass segregation. Samples were milled, and flour quality and bread baking characteristics were evaluated for both regional and protein composites. A significant (P<0.05) difference in the flour water absorption was found betw
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Zhang, Yingchuan. "Product quality modeling and control based on vision inspection with an application to baking processes." Diss., Available online, Georgia Institute of Technology, 2005, 2005. http://etd.gatech.edu/theses/available/etd-04082005-150621/.

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Thesis (Ph. D.)--Electrical and Computer Engineering, Georgia Institute of Technology, 2005.<br>Dr. Jennifer E. Michaels, Committee Chair ; Dr. Bonnie Heck Ferri, Committee Member ; Dr. George J. Vachtsevanos, Committee Member ; Dr. Magnus Egerstedt, Committee Member ; Dr. Farrokh, Ayazi, Committee Member ; Dr. Sheldon M. Jeter, Committee Member. Vita. Includes bibliographical references.
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Conforti, Frank D. "The relationship of chlorination and protein and lipid content to baking quality of soft wheat flour." Diss., Virginia Polytechnic Institute and State University, 1989. http://hdl.handle.net/10919/54341.

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The purpose of this research was to examine the relationship of the protein and lipid content of soft wheat flour to baking quality and their changes as a result of chlorination. Coker 916, soft red winter wheat, was grown under different fertilization treatments involving rate and application time to alter protein content. One-half of all flour treatments were subjected to chlorination. The lipid and protein content, gliadin and glutenin composition, microstructure, rheological properties, ash, pH and color were examined. Baked angel food cakes were evaluated by volume, tenderness, color, co
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Smith, Nathan Charles. "Identification and Validation of Quantitative Trait Loci Affecting the Milling and Baking Quality of Soft Red Winter Wheat." The Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=osu1229543558.

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Koksel, Havva Filiz. "Effects Of Xanthan And Guar Gums On Quality And Staling Of Gluten Free Cakes Baked In Microwave-infrared Combination Oven." Master's thesis, METU, 2009. http://etd.lib.metu.edu.tr/upload/12610410/index.pdf.

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The objective of this study was to determine the effects of different gums, gum concentrations and their combination on quality and staling of gluten free cakes baked in microwave-infrared combination oven and conventional oven. In the first part of the study, the effects of different gums (xanthan and guar gum) at different concentrations (0.3%, 0.6% and 1.0%) and their blend on quality of gluten free cakes baked in microwave-infrared combination and conventional oven were investigated. The gelatinization properties of the cakes were also investigated. Among different gums, xanthan-guar gum b
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Stoerzinger, Karolyn M. "Effects of postmilling time and temperature on the breadmaking quality and lipids of whole wheat flour." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1669.

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Books on the topic "Baking quality"

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S, Young Linda, ed. Bakery food manufacture and quality: Water control and effects. 2nd ed. Blackwell Pub., 2008.

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1948-, Mascagni Henry Joseph, and Arkansas Agricultural Experiment Station, eds. The Effect of soil water treatment, fungicide and cultivar on wheat grain yield, test weight and baking and milling quality. Arkansas Agricultural Experiment Station, 1992.

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PRESS, Savour. Baking CookBook: The Science of Quality Baking Recipes. Independently Published, 2018.

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Baking quality of composite flour. LAP LAMBERT Academic Publishing, 2015.

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Breadmaking Improving Quality. Woodhead Publishing, 2012.

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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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Sher, Gail. From a Baker's Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen. Hachette Books, 2009.

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Buttercup and baking: The history behind Quality Bakers Australia. Hale & Iremonger, 1996.

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the bakers manual for quality baking and pastry making. j. williams book, 1987.

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Barham, Harold Nathan. Investigation of Influence of Sugar Agents on Baking Quality. Creative Media Partners, LLC, 2021.

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Book chapters on the topic "Baking quality"

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Fischer, Werner K., Felix Keller, Raymond C. Perruchoud, and Stephan Oderbolz. "Baking Parameters and the Resulting Anode Quality." In Essential Readings in Light Metals. Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-48200-2_59.

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Fischer, Werner K., Felix Keller, Raymond C. Perruchoud, and Stephan Oderbolz. "Baking Parameters and the Resulting Anode Quality." In Essential Readings in Light Metals. John Wiley & Sons, Inc., 2013. http://dx.doi.org/10.1002/9781118647745.ch59.

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Sears, R. G., and T. S. Cox. "Improving Milling and Baking Quality of Wheat." In International Crop Science I. Crop Science Society of America, 2015. http://dx.doi.org/10.2135/1993.internationalcropscience.c105.

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Souza, E. J., R. A. Graybosch, and M. J. Guttieri. "Breeding Wheat for Improved Milling and Baking Quality." In Quality Improvement in Field Crops. CRC Press, 2024. http://dx.doi.org/10.1201/9781003578260-2.

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de Vries, Ubo, Paul Verlaan, and Maas van der Vliert. "Quality and Energy Control of Industrial Biscuit Baking." In Energy Efficiency in Process Technology. Springer Netherlands, 1993. http://dx.doi.org/10.1007/978-94-011-1454-7_74.

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Shuai, Zhou, Raffaele Romano, Giampiero Celenta, and Andrea Formato. "Effect of Baking Conditions and Recipes on the Quality of Cookies." In New Technologies, Development and Application VI. Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-34721-4_15.

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Nayak, Suryakanta, and M. Katharbatcha. "Baking Furnace Optimizations at Aditya to Maintain Consistent Quality and Productivity." In The Minerals, Metals & Materials Series. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-65396-5_129.

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Lutska, Nataliia, Lidiia Vlasenko, and Nataliia Zaiets. "Modeling the Baking Processes of Bakery Products to Improve Product Quality." In Lecture Notes in Networks and Systems. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-90735-7_9.

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Wan, Yongfang, Rowan Mitchell, Tim Wheeler, et al. "Transcriptome Profiling of Wheat Genotypes Differing in Bread Baking Quality under Different Environments." In Biotechnology and Sustainable Agriculture 2006 and Beyond. Springer Netherlands, 2007. http://dx.doi.org/10.1007/978-1-4020-6635-1_44.

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Palavar, Pragasan, Jasem Al Obaidli, and Vijay Kalantri. "Determining the Optimal Anode Baking Level Amidst Coke Quality Variation and Productivity Constraints." In The Minerals, Metals & Materials Series. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-80676-6_112.

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Conference papers on the topic "Baking quality"

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Eliaz, Noam, Elizabeta Kossoy, and Gil Shemesh. "The Use of Secondary Ion Mass Spectrometry (SIMS) in Quality Control of Electroplated and Baked High-Strength Steels." In CORROSION 2011. NACE International, 2011. https://doi.org/10.5006/c2011-11290.

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Abstract Hydrogen absorption during electroplating might result in hydrogen embrittlement (HE) of the substrate metal. Heat treatment ("baking") is commonly employed "in order to render the normally mobile hydrogen immobile". The objective of this work was to develop a sensitive analytical procedure using dynamic secondary ion mass spectrometry (SIMS) that would allow identification of improper baking during quality control. In all non-baked samples of AISI 4340 steel coated with cadmium, an increase in the hydrogen signal was found at the Cd/steel interface. In baked samples, either a peak wa
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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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Pierrel, F., and M. Newborough. "Heat Flux Maps for Ovens: Concept of Baking Comfort Zones." In ASME 2003 International Mechanical Engineering Congress and Exposition. ASMEDC, 2003. http://dx.doi.org/10.1115/imece2003-41891.

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Achieving rapid baking in industrial tunnel ovens, while maintaining adequate product quality is a significant challenge. The application of excessive heat fluxes to a low-diffusivity heterogeneous food product can easily yield a product of poor quality (color, texture, flavour). It is desirable to optimize the application of heat on a transient basis during the baking process in order to minimize bake times and achieve an acceptable set of product responses (e.g. color, height, crust hardness, crumb moisture, weight loss). The magnitudes of the convective, radiative, condensing/evaporating an
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Zhang, Lu, Remko M. Boom, Xiao Dong Chen, and Maarten A. I. Schutyser. "Recent developments in functional bakery products and the impact of baking on active ingredients." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7593.

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Active ingredients can be supplemented into a bakery product to produce functional food. However, the preservation of the functionality of these active ingredients during baking remains a challenge for food industry. A deeper understanding of the underlying interactions between functionality and baking is highly desired for developing innovative functional bakery products with significant health benefits and high product quality. In this work, recent advances in the development of functional bakery products are reviewed. The interactions between the baking process and the functionality of the
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Zaidani, Mouna, Rashid Abu Al-Rub, Abdul Raouf Tajik, and Tariq Shamim. "Computational Modeling of the Effect of Flue-Wall Deformation on the Carbon Anode Quality for Aluminum Production." In ASME 2017 Heat Transfer Summer Conference. American Society of Mechanical Engineers, 2017. http://dx.doi.org/10.1115/ht2017-5063.

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The flue-wall deformation during the service life of carbon anode baking furnaces has a substantial impact on the carbon anode quality (i.e., thermal, electrical, and mechanical properties) used in the reduction cell of aluminum production. Deformation of the furnace flue-walls, which is one critical mode of furnace aging, leads among others to inhomogeneous baking of the anodes and consequently to a deterioration of the resulting anode quality. This paper focuses on the development of a 3D multi-physics computational model, which is able to take into account a large number of physical phenome
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Tajik, Abdul Raouf, Mouna Zaidani, Tariq Shamim, and Rashid K. Abu Al-Rub. "Investigating Effects of Different Flue-Wall Deformation Modes on the Performance of Anode Baking Furnaces for Aluminum Electrolysis." In ASME 2019 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2019. http://dx.doi.org/10.1115/imece2019-10507.

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Abstract In carbon anode baking furnaces, temperature and quality of carbon anodes are significantly affected by the deformation of the flue-walls, where the flue-gases flow and combustion occur. Flue-walls aging gives rise to non-homogeneous baking of the carbon anodes and results in deterioration of the anode quality, which eventually causes instabilities in aluminum reduction cells and overconsumption of anodes and energy. It is imperative to develop a fully coupled 3D multi-physics computational model which takes into account a large number of physical phenomena that play vital roles in th
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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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Loechel, Bernd, Martina Rothe, Simone Fehlberg, Gabi Gruetzner, and Gerhard Bleidiessel. "Influence of resist-baking on the pattern quality of thick photoresists." In Micromachining and Microfabrication '96, edited by Stella W. Pang and Shih-Chia Chang. SPIE, 1996. http://dx.doi.org/10.1117/12.251205.

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Sana, M., and A. Sinani. "The Usage of Edible Additives with Different Gluten Quality in Baking Products." In University for Business and Technology International Conference. University for Business and Technology, 2017. http://dx.doi.org/10.33107/ubt-ic.2017.160.

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Kyptova, Marketa, Petr Konvalina, and Tran Dang Khoa. "Technological and sensory quality of grain and baking products from spelt wheat." In Research for Rural Development, 2017. Latvia University of Agriculture, 2017. http://dx.doi.org/10.22616/rrd.23.2017.048.

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