Baking

Bakery Products: Science and Technology

Volumn , Issue , 2007, Pages 273-284

  Chang, Ming Hsu ^a  

^a NATIONAL KAOHSIUNG UNIVERSITY OF HOSPITALITY AND TOURISM   (Taiwan)

Author keywords

Baking; Biochemical interactions; Breadmaking; Caramelization; Heat transmission

Indexed keywords

EID: 84889615954     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470277553.ch15     Document Type: Chapter

References (18)

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3. Dersch JA. 1971. What procedure can you recommend for oven start-up that would avoid fish heat during the initial bake? M.R.O. Bakers Digest 45(6): 64.
4. Hlynka I. 1970. Rheological properties of dough and their significance in the breadmaking process. Bakers Digest 44(2): 40-46, 57.
5. Hodge JE. 1967. Nonenzymatic browning reactions. In: HW Schultz, EA Day, LM Libbey, editors. The Chemistry and Physiology of Flavors. Westport, CT Avi Publishing Co.
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12. Pomeranz Y, Meyer D, Seibel W. 1984. Wheat, wheatrye, and rye dough and bread studied by scanning electron microscopy. Cereal Chem 61:53-59.
13. Ponte Jr. JG, Titcomb ST, Cotton RH. 1963. Some effects of oven temperature and malted barley level on breadmaking. Bakers Digest 37(3): 44-48.
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15. Sansstedt RM. 1961. The function of starch in the baking of bread. Bakers Digest 35(3): 36, 44.
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17. Swortfigure MJ. 1968. Dough absorption and moisture retention in bread. Bakers Digest 42(4): 42-44, 67.
18. Yasunaga T, Bushuk W, Irvine GN. 1968. Gelatinization of starch during bread-baking. Cereal Chem 45: 269-273.