Differential threshold and psychophysical power function of sweetness sensation : Applied psychophysics and prospect theory on formulating baking productsMING HSU CHANG; WEN BIN CHIOU.Journal of sensory studies. 2006, Vol 21, Num 5, pp 534-551, issn 0887-8250, 18 p.Article

A look into the future : The U.S. baking industry in the 21st centuryKUK, T.Cereal foods world. 2006, Vol 51, Num 6, issn 0146-6283, 306-310 [4 p.]Article

Effect of dimensions on the heating times and weight losses of cylindrical beef joints = Effet des dimensions sur la durée de chauffage et les pertes de poids des rôtis de boeufBURFOOT, D; GRIFFIN, W. J.International journal of food science & technology. 1988, Vol 23, Num 5, pp 487-494, issn 0950-5423Article

MULTI-OBJECTIVE OPTIMIZATION TO IMPROVE THE PRODUCT RANGE OF BAKING SYSTEMSHADIYANTO; BOOM, R. M; VAN STRATEN, G et al.Journal of food process engineering. 2009, Vol 32, Num 5, pp 709-729, issn 0145-8876, 21 p.Article

Profils thermiques et hygrométriques dans les fours industriels de cuisson de produits céréaliers = Thermal and hygrometric profiles in industrial ovensBRUNET, P; TRYSTRAM, G; MARCHAND, B et al.Industries alimentaires et agricoles. 1987, Vol 104, Num 10, pp 891-900, issn 0019-9311Article

Cereals & bakingFood Australia. 2006, Vol 58, Num 3, pp 108-108, issn 1032-5298, 1 p.Article

Uninteded Consequences of Ethanol : Anticipating the Impact on Commercial BakingKUK, T.Cereal foods world. 2007, Vol 52, Num 6, issn 0146-6283, 304, 306 [2 p.]Article

Sodium Reduction in the Baking IndustrySKELLERN, S; BRIGGS, M; MANNING, K et al.Cereal foods world. 2011, Vol 56, Num 5, pp 196-199, issn 0146-6283, 4 p.Article

Role of Salt in BakingMILLER, R. A; HOSENEY, R. C.Cereal foods world. 2008, Vol 53, Num 1, pp 4-6, issn 0146-6283, 3 p.Article

Development of a Benchtop Baking Method for Chemically Leavened Crackers II. Validation of the MethodKWEON, Meera; SLADE, Louise; LEVINE, Harry et al.Cereal chemistry. 2011, Vol 88, Num 1, pp 25-30, issn 0009-0352, 6 p.Article

The Use of Potassium Bromate by the Commercial Baking IndustryGELROTH, J; SANDERS, L; COGSWELL, T et al.Cereal foods world. 2009, Vol 54, Num 5, pp 205-209, issn 0146-6283, 5 p.Article

Control vector parameterization with sensitivity based refinement applied to baking optimizationHADIYANTO, H; ESUELD, D. C; BOOM, R. M et al.Food and bioproducts processing. 2008, Vol 86, Num 2, pp 130-141, issn 0960-3085, 12 p.Conference Paper

Measurement of contour and volume changes during cake bakingWHITAKER, A. M; BARRINGER, S. A.Cereal chemistry. 2004, Vol 81, Num 2, pp 177-181, issn 0009-0352, 5 p.Article

Perspective of Surface Active Agents in Baking Industry: An OverviewAHMAD, Asif; ARSHAD, Nazish; AHMED, Zaheer et al.Critical reviews in food science and nutrition. 2014, Vol 54, Num 1-3, pp 208-224, issn 1040-8398, 17 p.Article

Ofen- und Beschickungssysteme zum Backen von Brot und Kleingebäck = Baking systems for bread and role productionMARSCHNER, K.Getreide, Mehl und Brot (1972). 1998, Vol 52, Num 3, pp 158-165, issn 0367-4177Article

Development of a Benchtop Baking Method for Chemically Leavened Crackers. I. Identification of a Diagnostic Formula and ProcedureKWEON, Meera; SLADE, Louise; LEVINE, Harry et al.Cereal chemistry. 2011, Vol 88, Num 1, pp 19-24, issn 0009-0352, 6 p.Article

The new sanitation standard for baking equipmentGIESECKE, Anne G.Cereal foods world. 2004, Vol 49, Num 2, pp 83-85, issn 0146-6283, 3 p.Article

A research note. Monitoring food product temperatures during convective heating : implications for research procedures = Note de recherche. Contrôle de la température du produit au cours de la cuisson par convection : implications pour les méthodes de rechercheUNKLESBAY, N. F; BROWN, N. E; MATTHEWS, M. E et al.Journal of food science. 1987, Vol 52, Num 5, pp 1438-1439, issn 0022-1147Article

Development of dynamic modulus and cell opening of dough during bakingAJAY PAL SINGH; BHATTACHARYA, Mrinal.Journal of texture studies. 2005, Vol 36, Num 1, pp 44-67, issn 0022-4901, 24 p.Article

A research note. A quality comparison of devil's food and yellow cakes baked in a microwave/convection versus a conventional oven = Note de recherche. Comparaison de la qualité des gâteaux aromatisés ou non au chocolat et cuits dans un four à microondes et convection ou dans un four conventionnelSTINSON, C. T.Journal of food science. 1986, Vol 51, Num 6, pp 1578-1579, issn 0022-1147Article

Variability and Relationships Among Mixolab, Mixograph, and Baking Parameters Based on Multienvironment Spring Wheat TrialsCAFFE-TREML, Melanie; GLOVER, Karl D; KRISHNAN, Padmanaban G et al.Cereal chemistry. 2010, Vol 87, Num 6, pp 574-580, issn 0009-0352, 7 p.Article

Apparent heat transfer in a forced convection oven and properties of baked food = Les transferts de chaleur apparents dans un four à convection forcée et les propriétés des produits alimentaires cuits au fourSATO, H; MATSUMURA, T; SHIBUKAWA, S et al.Journal of food science. 1987, Vol 52, Num 1, pp 185-193, issn 0022-1147, 5 p.Article

A research note. Effects of microwave/convection baking and pan characteristics on cake quality = Note de recherche. Effets de la cuisson par convection et aux microondes et des caractéristiques des récipients sur la qualité des gâteauxSTINSON, C. T.Journal of food science. 1986, Vol 51, Num 6, pp 1580-1582, issn 0022-1147Conference Paper

Distribution of redox enzymes in millstreams and relationships to chemical and baking properties of flourEVERY, D; SIMMONS, L. D; ROSS, M. P et al.Cereal chemistry. 2006, Vol 83, Num 1, pp 62-68, issn 0009-0352, 7 p.Article

Sensory quality of turkey rolls roasted at two temperatures and reheated with varying sauces in three types of institutional ovens = Qualité organoleptique des roulés de viande de dinde rôtis à deux températures et réchauffés avec différentes sauces, dans trois types de fours de restauration collectiveCREMER, M. L; HARTLEY, S. K.Journal of food science. 1988, Vol 53, Num 6, pp 1605-1609, issn 0022-1147Article