Effects of temperature and time on the physical characteristics of moist cakes baked in air fryer
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03926-z
Abstract: Baking temperature and time are among the conditions for producing good quality cakes. The aim of this study was to investigate the effects of baking temperature and time on the volume expansion, moisture content, and… read more here.
Keywords: temperature time; air fryer; air; baking temperature ... See more keywords
The Effect of Wheat, Tef and Soybean Flours Blending Ratio and Baking Temperature on Nutritional Quality of Bread
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DOI: 10.11648/j.ijfsb.20200504.15
Abstract: This study was conducted to determine the effect of wheat, soybean and tef flour blending ratio and baking temperature on quality of wheat-based composites flour bread. The effect of two factors, blending ratio (wheat, soybean… read more here.
Keywords: wheat; soybean tef; baking temperature; soybean ... See more keywords
Water transport during bread baking: Impact of the baking temperature and the baking time
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Technology International"
DOI: 10.1177/1082013218814144
Abstract: The impact of the baking temperature on the moisture profile (in terms of water content), during bread baking was analyzed using a convection oven (three oven temperatures and different baking times). During baking, local water… read more here.
Keywords: temperature; water; impact baking; water content ... See more keywords
Investigation of wheat - Anchote (Coccinia abyssinica (Lam.)) composite flours and baking temperature for cookies production
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science"
DOI: 10.26656/fr.2017.5(1).315
Abstract: A study was conducted on properties of Anchote (Coccinia abyssinica (Lam.)) flour and its application for cookie production by blending with wheat flour. The experiment was planned with two factors; Anchote blending ratios and baking… read more here.
Keywords: anchote coccinia; wheat; coccinia abyssinica; baking temperature ... See more keywords
Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures
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DOI: 10.3389/fnut.2022.923433
Abstract: The effect of baking temperature on the physicochemical, sensory and digestive properties of eel burgers was investigated. The moisture content of eel burgers gradually decreased with increased baking temperature, whereas the water-holding capacity remained unchanged.… read more here.
Keywords: baking temperature; increased baking; eel burgers;
Effect of Baking Temperature and Time on Advanced Glycation End Products and Polycyclic Aromatic Hydrocarbons of Beef.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food protection"
DOI: 10.4315/jfp-22-139
Abstract: Beef is one of the important red meat, which contains essential nutrients for human growth and development. baking is a popular beef cooking method. Temperature and time play a key role in the final quality… read more here.
Keywords: temperature time; time; baking temperature; advanced glycation ... See more keywords