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Journal articles on the topic 'Baking quality'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

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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9

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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10

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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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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INOUE, Yoshifumi. "－Formation of Bread Quality－Baking Technology." Journal of the Japan Society of Colour Material 91, no. 2 (2018): 46–51. http://dx.doi.org/10.4011/shikizai.91.46.

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EWART, J. A. D. "Baking quality and gluten amide level." International Journal of Food Science & Technology 17, no. 3 (2007): 365–72. http://dx.doi.org/10.1111/j.1365-2621.1982.tb00192.x.

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Salinger, M. J., P. D. Jamieson, and J. V. Johnstone. "Climate variability and wheat baking quality." New Zealand Journal of Crop and Horticultural Science 23, no. 3 (1995): 289–98. http://dx.doi.org/10.1080/01140671.1995.9513901.

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Ewart, J. A. D. "Thiols in flour and baking quality." Food Chemistry 38, no. 1 (1990): 41–60. http://dx.doi.org/10.1016/0308-8146(90)90205-i.

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D., Zhygunov V. Kovalova, and Kovalova V. "IMPROVING BAKING QUALITY OF WHEAT FLOUR." PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE 1 (27) (July 6, 2018): 280–91. https://doi.org/10.5281/zenodo.1306729.

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<em>The use of enzyme preparations in flour mill of Ukraine will make it possible to maximize the potential of raw materials, stabilize the quality of flour and satisfy the needs of the bakery and confectionery industry. Nutritional supplements and enhancers of different principles use the actions in the baking industry to improve the quality of bread. The literature review does not contain information on the use of targeted enzymes as enhancers directly in flour mill of Ukraine to stabilize the quality of finished products. The aim of the work is to improve the baking quality of wheat flour b

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17

Rekowski, Azin, Monika A. Wimmer, Günter Henkelmann, and Christian Zörb. "Is a Change of Protein Composition after Late Application of Nitrogen Sufficient to Improve the Baking Quality of Winter Wheat?" Agriculture 9, no. 5 (2019): 101. http://dx.doi.org/10.3390/agriculture9050101.

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Concentration and composition of storage proteins affect the baking quality of wheat. Although both are influenced by late nitrogen fertilization, it is not clear whether compositional changes are sufficient to improve the baking quality, and whether such effects are cultivar specific. In a pot experiment, two winter wheat cultivars belonging to different quality classes were supplied with two levels of late N fertilizer. Protein subunits were analysed by SDS-PAGE (Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis). Late N supply increased grain yield and protein content in both cultiv

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18

PENNER, G. A., E. N. LARTER, E. R. KERBER, and O. M. LUKOW. "EFFECTS OF CHROMOSOME 7D OF Triticum aestivum ’CANTHATCH’ AND OF FOUR VARIETIES OF Triticum tauschii ON MILLING AND BAKING QUALITY." Canadian Journal of Plant Science 68, no. 4 (1988): 995–1002. http://dx.doi.org/10.4141/cjps88-120.

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Chromosome 7D of Triticum aestivum ’Canthatch’ was examined for its effects on milling and baking quality by investigating three aneuploid lines of this cultivar—one ditelosomic for 7DS, one ditelosomic for 7DL and one nullisomic for 7D. Also, the effects on milling and baking quality of chromosome 7D and of the complete D genome from the Triticum tauschii (Coss.) Schmal. (2n = 14 = DD) varieties RL5003, typica, anathera and strangulata were examined using disomic substitutions and synthetic hexaploids (2n = 42 = AABBDD). The long arm of Canthatch chromosome 7D had positive effects on seed siz

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19

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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Makhmudov, F. A., S. T. Asimov, M. B. Rebezov, A. I. Iztaev, and Z. K. Konarbayeva. "TECHNOLOGY FOR PRODUCTION AND QUALITY OF BREAD BAKED FROM WHOLE GRIND WHEAT FLOUR." Bulletin of Shakarim University. Technical Sciences, no. 1(13) (March 29, 2024): 165–73. http://dx.doi.org/10.53360/2788-7995-2024-1(13)-21.

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This article examines the possibility of improving and expanding the range of functional breads. A number of laboratory bakings of bread were carried out from the whole-ground wheat flour of various sizes obtained by us; bread made from grade 1 wheat flour, baked in the laboratory of the Muhlenchemie Technology Center of Synar Group LLP (Almaty), was taken as control. The purpose of this work was to study the quality of bread made from whole-ground flour of various grindings. The flour used for baking bread was treated with an inert gas – nitrogen. Nitrogen treatment was used to increase the s

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21

Tóth, Árpád, Péter Sipos, Mária Borbély, Csilla Uri, and Zoltán Győri. "Application of the SDS-PAGE method for the characterisation of winter wheat flour quality." Acta Agraria Debreceniensis, no. 23 (May 23, 2006): 112–18. http://dx.doi.org/10.34101/actaagrar/23/3213.

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The principle, development and importance of the SDS-PAGE method are presented in this article. The SDS-PAGE method has become one of the basic methods of molecular biological research, because it is widely applicable and its sensitivity is excellent in the separation of wheat storage proteins.We have shown the application of this method with a concrete example. It was also tested whether, it was possible to obtain a better baking quality product from a large amount of poor quality less valuable wheat by fractioning the flour according to particle sizes after grinding. We studied the rheologic

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22

Dizlek, Halef. "Effects of Amount of Batter in Baking Cup on Muffin Quality." International Journal of Food Engineering 11, no. 5 (2015): 629–40. http://dx.doi.org/10.1515/ijfe-2015-0066.

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Abstract The purpose of this study was to determine the effects of amount of batter in paper baking cup on the quality characteristics of three different muffin samples. Volume index, volume and muffin yield values increased with the increase in batter amount in baking cup, whereas upside shrinkage value and weight loss values decreased linearly. Moreover, batter weight affected the scores of sensory properties of different muffin samples. Muffins prepared with 70 g of batter gave the highest scores for appearance, crumb grain, and overall acceptability. It was found that putting optimum amoun

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23

Manivel, K., Dhanalakshmi D, Arun A, Kanimozhi S, and H. M. Moyeenudin. "The Role of Gluten Proteins in Food Production: Quality of Yeast-Leavened Sugar." International Journal for Research in Applied Science and Engineering Technology 13, no. 4 (2025): 6036–41. https://doi.org/10.22214/ijraset.2025.69771.

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Abstract: The present paper studies the impact of gluten polymerization on the quality of yeast leavened sugar and fat rich developed dough model systems. This was done using an approach based on the use of the redox agent’s l-cysteine and potassium iodate, and N-ethylmaleimide to selectively alter the properties of the wheat gluten proteins in such model systems. Despite the high levels of sugar and fat in the system, redox agents affected dough expansion during fermentation and protein polymerization during baking. The data suggest that both gluten development during mixing and subsequent po

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Soumia, Boussaha, Haddad Djamel, Djaraoui Afaf, and Baississe Salima. "Mathematical modeling and experimental study of heat and mass transfer in cupcake baking using an air fryer." Journal of Food Technology Research 12, no. 2 (2025): 84–101. https://doi.org/10.18488/jftr.v12i2.4208.

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Baking involves simultaneous heat and mass transfer, alongside physical and chemical transformations that determine product quality. While conventional baking has been extensively modeled, air fryer baking remains underexplored, despite its growing popularity as a healthier alternative. This study aims to develop and experimentally validate a mathematical model describing heat and mass transfer during cupcake baking in an air fryer. The model incorporates forced convection, conduction, thermal radiation, gas release, and porosity evolution. It also integrates the simulation of the cooking valu

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Dhillon, G. K., P. Ahluwalia, and A. Kaur. "Effect of Oregano Herb on Dough Rheology and Bread Quality." International Journal of Food Science, Nutrition and Dietetics 2, no. 4 (2013): 40–44. https://doi.org/10.19070/2326-3350-130008.

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The effect of addition of oregano at 1, 2, 3 and 4 % in formulation was examined in order to obtain herbal, antioxidant-enriched bread with good baking, textural, nutritional and sensorial properties. Oregano was found to be rich in crude fibre (17.43%), total phenol content (87.80 GAE/100g DW) and antioxidant activity (84.80%) which strengthens its use as a functional food. Farinograms obtained after addition of oregano suggested that oregano increased water absorption and dough development time. A significant decrease in dough stability was also observed. Therefore, little mod

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Chochkov, Rosen, Daniela Savova-Stoyanova, Maria Papageorgiou, João Miguel Rocha, Velitchka Gotcheva, and Angel Angelov. "Effects of Teff-Based Sourdoughs on Dough Rheology and Gluten-Free Bread Quality." Foods 11, no. 7 (2022): 1012. http://dx.doi.org/10.3390/foods11071012.

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Production of gluten-free bread (GFB) with good quality characteristics represents a technological challenge. Our study aimed to obtain nongluten bread from cereals and pseudocereals with applying single cultures of Pediococcus acidilactici, Pediococcus pentosaceus and Enteroccocus durans as sourdoughs. The effect of sourdoughs on the quality traits of gluten-free (GF) dough and GFB was explored. The structural and baking properties of GF dough composed of teff, rice, corn, and sorghum flours were improved by adding xanthan gum (0.6%), guar gum (1.0%) and carboxymethyl cellulose (1.0%). The te

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27

Jiang, Pengfei, Kaiyue Zhu, Shan Shang, et al. "Application of Artificial Neural Network in the Baking Process of Salmon." Journal of Food Quality 2022 (March 17, 2022): 1–12. http://dx.doi.org/10.1155/2022/3226892.

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The global production of farmed Atlantic salmon amounts to over 2 million tons per year. Consumed all over the world, salmon is not only delicious but also nutritious. This paper deals with the relationship between moisture content, low-field nuclear magnetic resonance (LF-NMR), scanning electron microscope (SEM), and sensory evaluation in the baking process of salmon. An artificial neural network (ANN) model has been established to simulate the change of moisture content and energy consumed in the baking process. Through the study of LF-NMR, SEM, and sensory evaluation, it was found that the

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Zhang, Zhuoyuan, Denglin Qiu, Fei Hao, and Tao Liu. "The Influence Of Baking Process Parameters On The Sensory Quality Of Potato Flour Biscuit." IOSR Journal of Agriculture and Veterinary Science 17, no. 11 (2024): 07–14. http://dx.doi.org/10.9790/2380-1711010714.

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In order to improve the sensory quality of potato flour biscuit, the effects of baking process (kneading time, upper heating temperature, lower heating temperature, baking time) on the texture characteristics (hardness, crispy degree, brittleness) and sensory score of 30% potato flour biscuit were studied through single-factor experiments and response surface experiments. The optimal baking process conditions were obtained as follows: kneading time of 24 minutes, upper heating temperature of 148 °C, lower heating temperature of 158 °C, and baking time of 15 minutes. Under these conditions, the

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Gurieva, K. B., V. V. Looze, N. A. Khaba, and S. L. Beletskiy. "Evaluation of the influence of negative temperature during storage on the quality of food grain." Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), no. 3 (March 1, 2022): 207–18. http://dx.doi.org/10.33920/igt-01-2203-07.

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The influence of negative temperatures during storage on the quality and baking properties of food grain was assessed. The effect of constant negative temperature on lipid fractions and baking properties of wheat and the quality of bread was studied. Experimental data on the storage of grain crops in unregulated temperature and humidity conditions of permafrost on the Taimyr Peninsula were analyzed, and the safety and preservation of the technological and baking characteristics of the quality of wheat and rye for a long period (up to 36 years) was confirmed.

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Lacko-Bartošová, Magdaléna, Petr Konvalina, Lucia Lacko-Bartošová, and Zdeněk Štěrba. "Quality evaluation of emmer wheat genotypes based on rheological and Mixolab parameters." Czech Journal of Food Sciences 37, No. 3 (2019): 192–98. http://dx.doi.org/10.17221/101/2018-cjfs.

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Mixolab has been used for rapid assessment of common wheat quality, but data about hulled wheats quality are rare. The aim of this work was to test the potential of Mixolab II in the baking quality evaluation of emmer wheat varieties. The varieties were characterised by low both – gluten content (1.7–11.0%) and Zeleny sedimentation (11.3–12.8 ml), as well as rheological properties showed lower baking quality. Significant differences in protein and starch-amylase part of Mixolab curve indicate the genotype and climatic effect. In average, emmer varieties were characterised by high protein weake

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Marchylo, B. A., J. E. Dexter, F. R. Clarke, J. M. Clarke, and K. R. Preston. "Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes." Canadian Journal of Plant Science 81, no. 4 (2001): 611–20. http://dx.doi.org/10.4141/p00-133.

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Fifty-four durum wheat (Triticum durum) genotypes entered into the 1995, 1996 and 1997 Co-operative Tests were evaluated for gluten strength characteristics using the sodium dodecyl sulphate (SDS) sedimentation test, the gluten index (GI) test, and physical dough tests including farinograph (high and low adsorption), mixograph, alveograph and extensigraph. Baking quality was evaluated for bread prepared by the Canadian short process (CSP), a short mechanical dough mixing process, and pasta quality was evaluated for spaghetti dried at both low (40°C) and high (70°C) temperatures. The effect of

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Rico, Daniel, Ana M. González-Paramás, Cristina Brezmes, and Ana Belén Martín-Diana. "Baking Optimization as a Strategy to Extend Shelf-Life through the Enhanced Quality and Bioactive Properties of Pulse-Based Snacks." Molecules 25, no. 16 (2020): 3716. http://dx.doi.org/10.3390/molecules25163716.

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Food processing optimization can enhance the nutrient bioavailability, storage time, and stability of convenience foods. Baking is a heat and mass transfer process with a high impact on the shelf-life of the obtained product; a small variation in the parameters during baking can lead to significant changes in the end baked product, as it significantly affects the food nutrient profile and bioactive compounds. Response surface methodology (RSM) was used for mapping a response surface over a particular region of interest of baking conditions. The combined effect of the two factors (baking temper

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Shrikant Baslingappa Swami, N.J.Thakor, and U.N.Shinde. "Effect of Baking Temperature and Oil Content on Quality of Finger Millet Flour Cookies." Journal of Agricultural Engineering (India) 50, no. 4 (2024): 32–38. http://dx.doi.org/10.52151/jae2013504.1529.

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Finger millet flour along with other ingredients were used to develop cookies using varied oil content (30, 35 and 40 %), baking temperature (180, 200 and 220°C) and time intervals keeping other ingredients (baking powder 0.7%, sugar 30%, vanilla flavour 2 %) constant. The prepared cookies were tested for adjudging it’s textural (mainly hardness), colour and baking time. Sensory analysis of prepared cookies by nine-point hedonic scale indicated that the overall acceptability (colour, texture and flavour) of the cookies prepared with temperature at 200°C and 30 % oil content was more than the o

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MacRITCHIE, F. "Differences in baking quality between wheat flours." International Journal of Food Science & Technology 13, no. 3 (2007): 187–94. http://dx.doi.org/10.1111/j.1365-2621.1978.tb00794.x.

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Xu, Feng. "Baking Duration Prediction and Management System Based on Image Features." Applied and Computational Engineering 112, no. 1 (2024): 102–7. http://dx.doi.org/10.54254/2755-2721/2024.17916.

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Research on the remaining time of tobacco baking is an important necessity and significance for optimizing tobacco production and processing process, improving tobacco quality and yield, saving resources and costs, and realizing intelligent production. This study devised an innovative Tobacco Leaf Baking Duration Prediction and Management System, capitalizing on the profound capabilities of image processing and machine learning algorithms. The focal point of this system is the precise prediction of the baking duration vital for tobacco leaves, which subsequently affects the color development a

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Bojňanská, T., and H. Frančáková. "The use of spelt wheat (Triticum spelta L.) for baking applications." Plant, Soil and Environment 48, No. 4 (2011): 141–47. http://dx.doi.org/10.17221/4212-pse.

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&nbsp; Five cultivars of spelt wheat (Rouquin, Baul&auml;nder Spelz, Schwabenkorn, Franckenkorn and Holstenkorn) have been evaluated for baking quality by means of direct and indirect indicators. Three-year values of the indirect indicators have been statistically processed by the analysis of variance. Based on the results obtained we can say that all evaluated indicators except the extensibility of gluten were significantly influenced mainly by the year of growing. The cultivar itself was a&nbsp;less important source of variance, although some values of important indicators differ

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CONSTANTINESCU, GABRIELA, MONICA DINU, PETRU ALEXE, and AMELIA BUCULEI. "Study on the opportunity to improve the quality of the flour for pastry by adding chemical leavening agents." Romanian Biotechnological Letters 27, no. 4/2022 (2022): 3628–35. http://dx.doi.org/10.25083/rbl/27.4/3628.3635.

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Food products that do not require practices for processing, and are easy to prepare have attracted the attention of consumers. An example of this type of product is the premixes formulations for cake mix which allows the cake to be made easily and quickly. The consumer of this type of product has the expectation, when following the instructions, to obtain a uniform and quality product. There are many different chemical leavening agents available to the baker. These include baking soda (sodium bicarbonate), ammonium bicarbonate, potassium bicarbonate, baking powder (baking soda, calcium phospha

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Šottníková, Viera, Radka Langová, Luděk Hřivna, Šárka Nedomová, and Miroslav Jůzl. "Quality of biscuits as affected by addition of fibre." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 206–11. http://dx.doi.org/10.5219/1034.

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The aim of the study was to propose formulas with addition of bamboo and hemp fibre and grape seed flour in an amount of 3, 6 and 9% and then assess the effect of added fibre on the quality of biscuits. A total of 20 samples were baked, in half of the samples the basic ingredient was wheat flour, and in the rest of samples spelt flour was used. During a baking experiment, it was found that the best effect on the product volume and the weight after baking had bamboo fibre. Minor baking losses occurred in biscuits with wheat flour. The best sensory results were attained with the sample having 3%

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Bu, Yun Feng, Zhi Wei Hou, Quan Ping Sun, and Xiao Hu Zheng. "Experimental Research on Photoresist Processing Micro-Structure of SU-8." Applied Mechanics and Materials 568-570 (June 2014): 1667–70. http://dx.doi.org/10.4028/www.scientific.net/amm.568-570.1667.

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Process researching on high resolution and high ratio of depth to width of the negative photoresist (SU-8) process on micro-structure, by means of orthogonal experimental,drawing that the soft baking temperature and soft baking time have the greatest impact on the quality of the lithography. When the thick of photoresist is between 120μm with 340μm, the soft baking temperature is 90°C and the soft baking time is between 50min with 120min, the graphics quality is best. Then, analysis of characteristics of the ratio of high to depth on micro-structure electroforming shows that the mass transfer

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Managbanag, Maria Analyn, and Edilberto Andal. "Video Tutorials and Baking Performance among Grade 10 Students." Psychology and Education: A Multidisciplinary Journal 231, no. 8 (2024): 1072–84. https://doi.org/10.5281/zenodo.13328879.

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This study focused on the perception of the students on the video tutorials as a learning tool used in teaching Bread and Pastry production and its relationship with their baking performance. The descriptive-correlational research approach has been employed that uses video tutorials and survey questionnaires. The respondents are Grade 10 students in San Antonio National High School at San Antonio, Quezon during the school year 2023-2024. In identifying the respondents of the study, total enumeration of the population was considered, thus, no sampling technique was applied. The respondents gene

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Oest, Marie, Ute Bindrich, Alexander Voß, Heinz Kaiser, and Sascha Rohn. "Rye Bread Defects: Analysis of Composition and Further Influence Factors as Determinants of Dry-Baking." Foods 9, no. 12 (2020): 1900. http://dx.doi.org/10.3390/foods9121900.

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For decades, the evaluation of rye milling products have been aimed at detecting raw material defects that are linked to excessive enzyme activity. Those defects were indirectly characterized by the rheological methods of the dough or the final products. However, such methods do not sufficiently reflect the baking properties of all rye flours present on the market. A further problem is the continuing climate change, which affects compound composition in rye. So far, these bread defects can only be corrected by process engineering (e.g., extended dough resting). Therefore, it is necessary to ch

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LUPTON, F. "Advances in work on breeding wheat with improved grain quality in the twentieth century." Journal of Agricultural Science 143, no. 2-3 (2005): 113–16. http://dx.doi.org/10.1017/s0021859604004617.

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Biffen demonstrated that the baking quality of wheat was under genetic as well as environmental control. His variety Yeoman made a major contribution to food supplies in UK in the early twentieth century. The science and art of plant breeding for wheat quality in the twentieth century is reviewed, including the development of tests to provide information on baking quality.

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Alekhina, N. N. "Development of a functional bread technology based on a grain baking mixture." Vestnik MGTU 24, no. 3 (2021): 245–58. http://dx.doi.org/10.21443/1560-9278-2021-24-3-245-258.

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One of the priority areas for developing the food industry is to increase the production of functional food products. When developing the latter, fruit and berry processing products, grain baking mixes are used. At the same time, there are no baking mixes with the use of bioactivated wheat, characterized by an increased content of macro- and micronutrients, antioxidants, and a reduced amount of phytin. However, the preparation of grain bread based on a baking mixture of bioactivated wheat crushed by the disintegration wave method with a moisture content of 10.0 ± 0.5 % led to the production of

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Waziiroh, Elok, Regine Schoenlechner, Henry Jaeger, Gloria Brusadelli, and Denisse Bender. "Understanding gluten-free bread ingredients during ohmic heating: function, effect and potential application for breadmaking." European Food Research and Technology 248, no. 4 (2022): 1021–34. http://dx.doi.org/10.1007/s00217-021-03942-4.

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AbstractDue to the absence of gluten, several challenges arise during gluten-free (GF) bread baking, affecting the mid-and-end-product quality. The main approach to overcome this issue is to combine certain functional ingredients and additives, to partially simulate wheat bread properties. In addition, the optimization of the baking process may contribute to improved product quality. A recent and very promising alternative to conventional baking is the use of ohmic heating (OH). Due to its volumetric and uniform heating principle, crumb development during baking and consequently bread volume i

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Valentina, Vania, Tri Noviyanto P. Utomo, and M. Y. Susan. "#27 ONE STOP BAKING CENTER." KREASI 1, no. 2 (2016): 77–89. http://dx.doi.org/10.37715/kreasi.v1i2.198.

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The background of this project is from the owner’s business, which is engaged to baking activities. As we know, baking is a method of cooking food that uses prolonged dry heat, normally in an oven. The most common item to bake is bread or cake. Baking techniques are not same as another technique. It needs an accurate of ingredients mix, texture, heat, and soon for obtaining the best result. In the other hand, aesthetic visual quality is important too. It is purposely to ensure the customer regarding the food, and also giving some economic values for the products. There are some services in #27

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Gamber, Michelle, Cathy Shanholtz, and Morgan Mauck. "SOARing in the Kitchen: Building Confidence Through Baking: A Case Study on Empowering Adolescents with Disabilities in the Kitchen." International Journal of Secondary Education 13, no. 1 (2025): 1–9. https://doi.org/10.11648/j.ijsedu.20251301.11.

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This study aimed to understand the influence of a baking program on the self-confidence levels of adolescents with disabilities. There is limited research that highlights baking as an effective intervention to target self-confidence within this population. Baking can be a beneficial intervention due to its resulting improvements in interpersonal skills, relationship building, confidence, and quality of life. Improving confidence levels in adolescents with disabilities can be beneficial to improve performance in and outside of the classroom and increase quality of life. The study utilized a qua

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Liu, Sujun, Lan Xu, Yifan Wu, Senay Simsek, and Devin J. Rose. "End-Use Quality of Historical and Modern Winter Wheats Adapted to the Great Plains of the United States." Foods 11, no. 19 (2022): 2975. http://dx.doi.org/10.3390/foods11192975.

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Improving milling and baking properties is important during wheat breeding. To determine changes in milling and baking quality of hard winter wheat, 23 adapted cultivars released in the Great Plains between 1870 and 2013 were grown in triplicate in a single location (Mead, NE, USA) over two crop years (2018 and 2019). Grain yield and kernel hardness index increased by release year (p < 0.05). The observed increase in hardness index was accompanied by a decrease in percent soft kernels (p < 0.05). Diameter and weight decreased with release year in 2019 (p < 0.05), and their standard de

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Jamilah, Nurul, Darimiyya Hidayati, and Umi Purwandari. "Physical and Chemical Characteristic of Snack Bars from Jewawut Flour and Mocaf as Effect of Temperature and Roasting Time." JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 9, no. 1 (2024): 20–31. http://dx.doi.org/10.33061/jitipari.v9i1.9369.

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Snack bars are processed food products that shaped rectangular or like a bar. Snack bar in this study used ingredients of barley flour and mocaf. Barley is a potential ingredient as a source of dietary fiber and gluten-free mocaf can fix the texture of barley. One of the factors that affects the quality of the snack bar is the baking process. The purpose of this study was to determine the effect of temperature and baking time on the characteristics of physical, chemical, and sensory of the snack bar, and to determine best formulation of the temperature and baking time of the snack bar. The des

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Lee, Jooho, Youngjin Kim, and Sangoh Kim. "The Study of an Adaptive Bread Maker Using Machine Learning." Foods 12, no. 22 (2023): 4160. http://dx.doi.org/10.3390/foods12224160.

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Bread is one of the most consumed foods in the world, and modern food processing technologies using artificial intelligence are crucial in providing quality control and optimization of food products. An integrated solution of sensor data and machine learning technology was determined to be appropriate for identifying real-time changing environmental variables and various influences in the baking process. In this study, the Baking Process Prediction Model (BPPM) created by data-based machine learning showed excellent performance in monitoring and analyzing real-time sensor and vision data in th

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Manukyan, Irina, Inna Satcaeva, and Alana Mal'dzigova. "BAKING QUALITY ASSESSMENT OF PROMISING WINTER SOFT WHEAT BREEDING MATERIAL." Bulletin of KSAU, no. 6 (January 22, 2025): 226–33. https://doi.org/10.36718/1819-4036-2023-6-226-233.

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The purpose of the study is to evaluate the baking qualities of winter soft wheat breeding material. Objectives: to identify new promising breeding lines of winter soft wheat for state variety testing and potential use in the production of bakery products. The object of research is grain, flour and bakery products from promising varieties of winter soft wheat Verita (Slovakia), Areal (Ukraine), Manau (Russia), Dorota (France). The studies were carried out on the experimental field in 2019–2022 in the conditions of the forest-steppe zone of the Central Caucasus. The soils of the experimental si

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