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Recent Advances in the Studies of Bread Baking Process and Their Impacts on the Bread Baking Technology
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/1097-0010(200006)80:8<1162::aid-jsfa613>3.0.co;2-zopenalex-snapshot
Kinetic models of non-enzymatic browning in apple puree
inferredcites →https://doi.org/10.1002/1521-3803(20001201)44:6<438::aid-food438>3.0.co;2-mopenalex-snapshot
Effects of some hydrocolloids and water activity on nonenzymic browning of concentrated orange juice
inferredcites →https://doi.org/10.1006/fstl.1997.0360openalex-snapshot
Modeling of Simultaneous Heat and Water Transport in the Baking Process
inferredcites →https://doi.org/10.1006/fstl.1998.0427openalex-snapshot
Water Diffusion in Bread During Baking
inferredcites →https://doi.org/10.1006/jcrs.1997.0151openalex-snapshot
Non-invasive Monitoring of Dough Mixing by Near Infrared Spectroscopy
inferredcites →https://doi.org/10.1006/jcrs.2000.0343openalex-snapshot
NMR-baking and Multivariate Prediction of Instrumental Texture Parameters in Bread
inferredcites →https://doi.org/10.1006/jcrs.2001.0388openalex-snapshot
Structural and Chemical Modifications of Short Dough During Baking
inferredcites →https://doi.org/10.1007/978-1-4615-2187-7openalex-snapshot
Automatic Control of Food Manufacturing Processes
inferredcites →https://doi.org/10.1016/0023-6438(95)90008-xopenalex-snapshot
Modelling of browning kinetics of bread crust during baking
inferredcites →https://doi.org/10.1016/0167-6105(84)90007-2openalex-snapshot
Improvement of continuous baking oven's efficiency
inferredcites →https://doi.org/10.1016/0260-8774(93)90023-dopenalex-snapshot
Microwave heating of baked dough products with simultaneous heat and moisture transfer
inferredcites →https://doi.org/10.1016/0260-8774(93)90027-hopenalex-snapshot
A study of the bread-baking process. I: A phenomenological model
inferredcites →https://doi.org/10.1016/0260-8774(94)00070-popenalex-snapshot
Measurements and predictive modelling of heat fluxes in continuous baking ovens
inferredcites →https://doi.org/10.1016/0260-8774(94)90057-4openalex-snapshot
Study of the bread baking process — II. Mathematical modelling
inferredcites →https://doi.org/10.1016/0260-8774(94)p1605-wopenalex-snapshot
A naive model of starch gelatinization kinetics
inferredcites →https://doi.org/10.1016/0308-8146(95)93281-uopenalex-snapshot
Emulsifiers in bread making
inferredcites →https://doi.org/10.1016/s0023-6438(95)94458-3openalex-snapshot
Modelling of starch gelatinization kinetics of bread crumb during baking
inferredcites →https://doi.org/10.1016/s0040-6090(01)01000-8openalex-snapshot
Gas sensors for food aroma during baking and roasting processes based on selective odorant measurements by an array (HRGC/SOMMSA)
inferredcites →https://doi.org/10.1016/s0260-8774(00)00135-7openalex-snapshot
Individual heat transfer modes during contact baking of Indian unleavened flat bread (chapati) in a continuous oven
inferredcites →https://doi.org/10.1016/s0260-8774(01)00154-6openalex-snapshot
Reheating characteristics of crust formed on buns, and crust formation
inferredcites →https://doi.org/10.1016/s0260-8774(01)00211-4openalex-snapshot
Kinetics of crust color changes during deep-fat frying of impregnated french fries
inferredcites →https://doi.org/10.1016/s0260-8774(01)00224-2openalex-snapshot
Effect of external conditions on the rate of post-baking chilling of bread
inferredcites →https://doi.org/10.1016/s0260-8774(01)00240-0openalex-snapshot
Optimisation of the temperature profile in bread baking
inferredcites →https://doi.org/10.1016/s0260-8774(02)00456-9openalex-snapshot
Computation of airflow effects on heat and mass transfer in a microwave oven
inferredcites →https://doi.org/10.1016/s0260-8774(03)00043-8openalex-snapshot
Two-dimensional CFD modelling and simulation of an industrial continuous bread baking oven
inferredcites →https://doi.org/10.1016/s0260-8774(98)00026-0openalex-snapshot
Simulation of air movement in a dryer by computational fluid dynamics: Application for the drying of fruits
inferredcites →https://doi.org/10.1016/s0260-8774(99)00052-7openalex-snapshot
A model for simultaneous heat, water and vapour diffusion
inferredcites →https://doi.org/10.1016/s0260-8774(99)00070-9openalex-snapshot
A model for the oven rise of dough during baking
inferredcites →https://doi.org/10.1016/s0308-8146(02)00233-9openalex-snapshot
Maillard crosslinking of food proteins III: the effects of glutaraldehyde, formaldehyde and glyceraldehyde upon bread and croissants
inferredcites →https://doi.org/10.1016/s0733-5210(09)80036-2openalex-snapshot
Water addition and the physical properties of mechanical dough development doughs and breads
inferredcites →https://doi.org/10.1016/s0963-9969(02)00229-6openalex-snapshot
Identification and effect of ethyl galactoside on the properties and baking quality of dough
inferredcites →https://doi.org/10.1016/s1359-4311(97)00001-xopenalex-snapshot
Improvement of energy efficiency in glass-melting furnaces, cement kilns and baking ovens
inferredcites →https://doi.org/10.1021/jf991339bopenalex-snapshot
Study of the Temperature Effect on the Formation of Wheat Gluten Network: Influence on Mechanical Properties and Protein Solubility
inferredcites →https://doi.org/10.1046/j.1365-2621.2001.00479.xopenalex-snapshot
A review on microwave baking of foods
inferredcites →https://doi.org/10.1111/j.1365-2621.1987.tb14001.xopenalex-snapshot
Apparent Heat Transfer in a Forced Convection Oven and Properties of Baked Food
inferredcites →https://doi.org/10.1201/9781315140100-18openalex-snapshot
Computerized Process Control for the Bakery/Cereal Industry
inferredcites →https://doi.org/10.13031/2013.21285openalex-snapshot
NEURAL NETWORK MODELING AND FUZZY CONTROL SIMULATION FOR BREAD-BAKING PROCESS
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4795435openalex-extracted
Carrot Strips of Various Origins: Impact on Acrylamide Formation in Baked Goods
inferred← citeshttps://doi.org/10.1007/978-981-10-2612-6_6openalex-snapshot
Anthocyanins During Baking: Their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread
inferred← citeshttps://doi.org/10.1007/978-981-13-0749-2_15openalex-snapshot
Industrial Applications of Cellulases and Hemicellulases
inferred← citeshttps://doi.org/10.1007/s11947-012-0804-yopenalex-snapshot
Computational Fluid Dynamics (CFD) Modeling for Bread Baking Process—A Review
inferred← citeshttps://doi.org/10.1007/s11947-014-1464-xopenalex-snapshot
Anthocyanins During Baking: Their Degradation Kinetics and Impacts on Color and Antioxidant Capacity of Bread
inferred← citeshttps://doi.org/10.1007/s11947-018-2198-yopenalex-snapshot
Current Perspectives on Non-conventional Heating Ovens for Baking Process—a Review
inferred← citeshttps://doi.org/10.1007/s42853-021-00105-xopenalex-snapshot
A Heat and Mass Transfer Model for Predicting the Drying of Beef During Biltong Processing Using Infrared-Assisted Hot Air Drying
inferred← citeshttps://doi.org/10.1007/s44522-026-00012-5openalex-snapshot
A 2D axisymmetric finite element analysis of thermal and moisture dynamics in a customized baking oven
inferred← citeshttps://doi.org/10.1016/b978-0-08-100528-6.00006-1openalex-snapshot
Microwave-assisted baking
inferred← citeshttps://doi.org/10.1016/b978-0-12-818618-3.00002-1openalex-snapshot
An overview of high-temperature food processes
inferred← citeshttps://doi.org/10.1016/b978-1-78242-284-6.00005-2openalex-snapshot
Modelling of baking processes
inferred← citeshttps://doi.org/10.1016/j.afres.2022.100155openalex-snapshot
Physicochemical and sensory properties of a tilapia skin-based ready-to-eat snack prepared by infrared drying and air frying
inferred← citeshttps://doi.org/10.1016/j.afres.2023.100270openalex-snapshot
A comprehensive review on heat and mass transfer simulation and measurement module during the baking process
inferred← citeshttps://doi.org/10.1016/j.clrc.2025.100276openalex-snapshot
Territorial solar baking potential: A socio-technical analysis for planning the sustainable energy transition of the bakery world
inferred← citeshttps://doi.org/10.1016/j.erss.2024.103815openalex-snapshot
Scaling up solar cooking studies: A modeling framework for planning sustainable transition of the bakery sector
inferred← citeshttps://doi.org/10.1016/j.fbp.2016.08.007openalex-snapshot
Miniature bread baking as a timesaving research approach and mathematical modeling of browning kinetics
inferred← citeshttps://doi.org/10.1016/j.heliyon.2018.e00551openalex-snapshot
Taguchi-generalized regression neural network micro-screening for physical and sensory characteristics of bread
inferred← citeshttps://doi.org/10.1016/j.ifset.2017.04.016openalex-snapshot
Review of Green Food Processing techniques. Preservation, transformation, and extraction
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2004.02.026openalex-snapshot
Three-dimensional CFD modelling and simulation of the temperature profiles and airflow patterns during a continuous industrial baking process
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2004.07.015openalex-snapshot
An instrumented pilot scale oven for the study of French bread baking
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2005.11.033openalex-snapshot
CFD modeling of an industrial continuous bread-baking process involving U-movement
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2006.12.006openalex-snapshot
Designing process controller for a continuous bread baking process based on CFD modelling
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2008.01.002openalex-snapshot
Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2010.02.015openalex-snapshot
Two-dimensional CFD modeling and simulation of crustless bread baking process
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2011.05.014openalex-snapshot
Modelling of coupled heat and mass transfer during a contact baking process
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2011.09.012openalex-snapshot
Uncertainty and sensitivity analysis: Mathematical model of coupled heat and mass transfer for a contact baking process
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2013.08.029openalex-snapshot
A study on Bifidobacterium lactis Bb12 viability in bread during baking
inferred← citeshttps://doi.org/10.1016/j.lwt.2007.05.003openalex-snapshot
Comparison of crumb microstructure from pound cakes baked in a microwave or conventional oven
inferred← citeshttps://doi.org/10.1016/j.lwt.2011.08.013openalex-snapshot
Comparison of pound cake baked in a two cycle microwave-toaster oven and in conventional oven
inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116453openalex-snapshot
Carrot strips of various origins: Impact on acrylamide formation in baked goods
inferred← citeshttps://doi.org/10.1039/9781849730976-00415openalex-snapshot
Microwave Food Processing
inferred← citeshttps://doi.org/10.1039/c3fo60324eopenalex-snapshot
Molecular assembly, interfacial rheology and foaming properties of oligofructose fatty acid esters
inferred← citeshttps://doi.org/10.1080/10408398.2018.1544884openalex-snapshot
Effects of different cooking technologies on biopolymers modifications of cereal-based foods: Impact on nutritional and quality characteristics review
inferred← citeshttps://doi.org/10.1109/access.2019.2962783openalex-snapshot
Uniformity Evaluation of Temperature Field in an Oven Based on Image Processing
inferred← citeshttps://doi.org/10.1111/1541-4337.12717openalex-snapshot
A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes
inferred← citeshttps://doi.org/10.1111/1541-4337.13175openalex-snapshot
Recent progress in food processing applications of air impingement technology: A review
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2007.01633.xopenalex-snapshot
MRI study of bread baking: experimental device and MRI signal analysis
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2010.01846.xopenalex-snapshot
An Investigation of Bread‐Baking Process in a Pilot‐Scale Electrical Heating Oven Using Computational Fluid Dynamics
inferred← citeshttps://doi.org/10.1111/jtxs.12097openalex-snapshot
Temperature‐ and Moisture‐Based Modeling for Prediction of Starch Gelatinization and Crumb Softness during Bread‐Baking Process
inferred← citeshttps://doi.org/10.1201/9781420053548-16openalex-snapshot
Baking Process: Mathematical Modeling and Analysis
inferred← citeshttps://doi.org/10.1271/bbb.100558openalex-snapshot
Characteristic Coloring Curve for White Bread during Baking
inferred← citeshttps://doi.org/10.1533/9781845690212.2.119openalex-snapshot
Baking using microwave processing
inferred← citeshttps://doi.org/10.1616/1750-2683.0031openalex-snapshot
Modelling of bread crust colour development during baking
inferred← citeshttps://doi.org/10.1616/fme.2006.1.1.35openalex-snapshot
Improving the efficiency of food processing ovens by CFD techniques
inferred← citeshttps://doi.org/10.18174/276469openalex-snapshot
Molecular assembly, interfacial rheology and foaming properties of oligofructose fatty acid esters
inferred← citeshttps://doi.org/10.18174/454331openalex-snapshot
Bioactive ingredients during mini-bread baking
inferred← citeshttps://doi.org/10.3136/fstr.24.785openalex-snapshot
Quality Evaluation of Gluten-free Danish Bread Employing Different Flours and Starches
inferred← citeshttps://doi.org/10.3390/app15010424openalex-snapshot
Computational Fluid Dynamics Simulation of Thermal Processes in Food Technology and Their Applications in the Food Industry
inferred← citeshttps://doi.org/10.3390/foods13172697openalex-snapshot
Characterization of Plant-Based Meat Treated with Hot Air and Microwave Heating
inferred← citeshttps://doi.org/10.3390/foods5030062openalex-snapshot
Breads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient
inferred← citeshttps://doi.org/10.3390/pr14152443openalex-snapshot
Evaluation of Fourier Transform Infrared (FTIR) Spectroscopy Coupled with Machine Learning for Rapid Detection and Quantification of Cross-Contamination of Gluten Sources in Gluten-Free Flours
inferred← citeshttps://doi.org/10.4172/2157-7110.1000138openalex-snapshot
Concept of Computational Fluid Dynamics (CFD) and its Applications in Food Processing Equipment Design
inferred← citeshttps://doi.org/10.5772/intechopen.99674openalex-snapshot
A Review on the Cooking Attributes of African Yam Bean (Sphenostylis stenocarpa)
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