Comparative Study on the Effect of Different Gas Types in Baking Regenerative Ladle by Jiayang He, Guangqiang Liu, Yuanxin Liu, Zhizhong Cao, Junyan Liu

Subjects: “…ladle baking…”
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Effects of Acorn Flour Addition on Baking Characteristics of Wheat Flour by Emilia Szabłowska, Małgorzata Tańska

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WINTER WHEAT MIXTURES INFLUENCE GRAIN RHEOLOGICAL AND MIXOLAB QUALITY by Trong Nghia HOANG, Marek KOPECKÝ, Petr KONVALINA

Subjects: “…baking quality…”
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Determinants of Mobile Banking Adoption in Tanzania: Evidence from NMB Mkononi Clients in Kongwa District by Petro Maziku, Noela Kweka

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Effect of powdery mildew attack on quality parameters and experimental bread baking of wheat by Vesna SAMOBOR, Marija VUKOBRATOVIĆ, Marijan JOŠT

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Formation of Whipped Yeast-Free Bread Crumb with Intensive Microwave Convective Baking by Gazibeg O. Magomedov, Anatoly А. Khvostov, Aleksey А. Zhuravlev, Magomed G. Magomedov, Aleksei S. Taratukhin, Inessa V. Plotnikova

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Functional and Pasting Characterization of Multigrain flour produced from Whole Wheat, Maize and Sorghum Grains by Opeyemi Titilayo Lala, Babatunde Adebiyi Olunlade, Titilayo Adenike Ajayeoba

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Spent coffee grounds as a sustainable coffee flavouring ingredient in muffins by Sina Breian Solberg, Svein Øivind Solberg

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Effect of heating rate on the quality of Longjing tea during baking and aroma -improving process by ZHU Zuochun, TANG Yi, PAN Rong, HU Shuqin

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Research progress on application of dextran in food by CHANG Guowei, LI Zhide, LIU Guiyun, LIANG Dafeng, HUANG Zengwei

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ANÁLISIS DE ACEPTACIÓN DEL SABOR DE LAS FÓRMULAS ALTERNATIVAS PARA LA ELABORACIÓN DEL PAN DE BOLITA EN LA PANADERÍA Y PASTELERÍA LOS NARANJOS by Tatiana Rincón Martínez, Daniela Marín Gaitán, Katherine Julieth Sierra Suarez, Zulay Yesenia Ramírez León, Sebastián García Méndez

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Development of a procedure for the production of oat-supplemented wheat bread by Thi Phuong Loan Huynh, Ngoc Han Phan, Thuy Bao Nhi Tran, Thi Truc Loan Bui

Subjects: “…Baking, oat flour supplement, hardness, specific volume…”
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Acrylamide- and Hydroxymethylfurfural-Forming Capacity of Alternative Flours in Heated Dough Systems by Marta Mesias, Francisco J. Morales

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Bakery properties of composite mixtures of wheat and spelt flour by N. S. Sanzharovskaya, N. V. Sokol, O. P. Khrapko, K. S. Mamedov, N. N. Romanova

Subjects: “…baking properties…”
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Enrichment of bread with encapsulated probiotics as a functional product containing bioactive compounds: Principles, outcomes, and challenges by Samira Beikzadeh, Alireza Sadeghi, Arezou Khezerlou, Elham Assadpour, Seid Mahdi Jafari

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Development of a procedure for the production of oat-supplemented wheat bread by Thi Phuong Loan Huynh, Ngoc Han Phan, Thuy Bao Nhi Tran, Thi Truc Loan Bui

Subjects: “…Baking, oat flour supplement, hardness, specific volume…”
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Effect of Variable-Temperature Baking Technology on the Quality of ‘Beauty’ Oolong Tea by DING Fengjiao, LIU Ziqiong, YAN Jiawei, RUAN Lingling, MA Jianping, LI Qinji, ZHANG Shuqing, LI Pengchun, PENG Anyuan, JIN Shan

Subjects: “…‘beauty’ tea; variable-temperature baking; metabolomics; quality…”
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Microwave-Convective Processing of Whipped Bread: Mathematical Modeling by Anatoly A. Khvostov, Gazibeg O. Magomedov, Victor I. Ryazhskih, Aleksey A. Zhuravlev, Magomed G. Magomedov, Inessa V. Plotnikova, Aleksei S. Taratukhin

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