Baking technology: A systematic review of machines and plants and their effect on final products, including improvement strategies

LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage

(2021) Przemysław Łukasz Kowalczewski et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

(2021) Przemysław Łukasz Kowalczewski et al.   MOLECULES

Challenges and Opportunities in Wheat Flour, Pasta, Bread, and Bakery Product Production Chains: A Systematic Review of Innovations and Improvement Strategies to Increase Sustainability, Productivity, and Product Quality

(2021) Alessio Cappelli et al.   Sustainability

Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage

(2020) Shuya Xu et al.   JOURNAL OF CEREAL SCIENCE

Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics

(2020) Alessio Cappelli et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evaluation of baking performance by means of mid-infrared imaging

(2020) Ronny Takacs et al.   Innovative Food Science & Emerging Technologies

Effects of CO2 snow addition during kneading on thermoregulation, dough rheological properties, and bread characteristics: a focus on ancient and modern wheat cultivars

(2020) Alessio Cappelli et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Biscuit baking: A review

(2020) Divyasree Arepally et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies

(2020) Alessio Cappelli et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies

(2020) Alessio Cappelli et al.   Applied Sciences-Basel

The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads

(2020) Priscila Bredariol et al.   FOOD CHEMISTRY

Glycemic control in Chinese steamed bread: Strategies and opportunities

(2019) Fan Zhu   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Different baking conditions may produce breads with similar physical qualities but unique starch gelatinization behaviour

(2019) Priscila Bredariol et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improving whole wheat dough tenacity and extensibility: A new kneading process

(2019) Alessio Cappelli et al.   JOURNAL OF CEREAL SCIENCE

Insects as food: A review on risks assessments of Tenebrionidae and Gryllidae in relation to a first machines and plants development

(2019) Alessio Cappelli et al.   FOOD CONTROL

Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour

(2019) Alessio Cappelli et al.   JOURNAL OF CEREAL SCIENCE

Enhanced aeration of part-baked bread using a novel combination of baking and partial vacuum

(2018) D. Grenier et al.   JOURNAL OF FOOD ENGINEERING

Experimental investigation of French bread baking under conventional conditions or short infrared emitters

(2015) J.P. Ploteau et al.   APPLIED THERMAL ENGINEERING

Effects of flour storage and heat generated during milling on starch, dietary fibre and polyphenols in stoneground flours from two durum-type wheats

(2014) Raffaella Di Silvestro et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Optimal design of bread baking: Numerical investigation on combined convective and infrared heating

(2014) Emmanuel Purlis   JOURNAL OF FOOD ENGINEERING

Preferred Reporting Items for Systematic Reviews and Meta-Analyses: The PRISMA Statement

(2013) David Moher   ANNALS OF INTERNAL MEDICINE

Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking

(2013) F.M. Vanin et al.   JOURNAL OF CEREAL SCIENCE

Numerical and experimental characterization of a batch bread baking oven

(2012) J.P. Ploteau et al.   APPLIED THERMAL ENGINEERING

Wood consumption and analysis of the bread baking process in wood-fired bakery ovens

(2012) Fabião Armando Manhiça et al.   APPLIED THERMAL ENGINEERING

Thermal energy management in the bread baking industry using a system modelling approach

(2012) Joe Paton et al.   APPLIED THERMAL ENGINEERING

Modelling wheat breakage during roller milling using the Double Normalised Kumaraswamy Breakage Function: Effects of kernel shape and hardness

(2012) Grant M. Campbell et al.   JOURNAL OF CEREAL SCIENCE

Effect of Steam Baking on Acrylamide Formation and Browning Kinetics of Cookies

(2012) Hilal Isleroglu et al.   JOURNAL OF FOOD SCIENCE

Properties of yeast free bread produced by supercritical fluid extrusion (SCFX) and vacuum baking

(2011) Khanitta Ruttarattanamongkol et al.   Innovative Food Science & Emerging Technologies

Effect of the amount of steam during baking on bread crust features and water diffusion

(2011) R. Altamirano-Fortoul et al.   JOURNAL OF FOOD ENGINEERING

Browning development in bakery products – A review

(2010) Emmanuel Purlis   JOURNAL OF FOOD ENGINEERING

Combining local pressure and temperature measurements during bread baking: insights into crust properties and alveolar structure of crumb

(2009) D. Grenier et al.   JOURNAL OF CEREAL SCIENCE

Bread baking – A review

(2007) Arpita Mondal et al.   JOURNAL OF FOOD ENGINEERING