This study was undertaken to determine the effect of the partial replacement of wheat flour (WF) with barley brewer’s spent grain (BBSG) and barley-buckwheat brewer’s spent grain (BBSG + B) on dough quality and bread properties, including...
This study aimed to evaluate the impact of incorporating acorn flour (at levels ranging from 5% to 50%) on the baking properties of wheat flour (type 750). The assessment focused on key baking parameters, including fermentation properties, pasting be...
Currently, there is an increase in consumer interest in food produced from raw materials from organic farming, which has an impact on the greater attention paid to the possibility of increasing the cultivation of old cereal species. One of the cereal...
This study aimed to assess the use of selected raw materials, such as whole-grain oat flakes, pumpkin seeds, sunflower seeds, and flaxseeds, to obtain bars using baking and drying methods. Modifying the bars’ composition involved selecting the...
Asparagine is one of the precursors of acrylamide that can form during bread production. The aim of this work was to determine the effect of genotype, environment, sulfur fertilization, and the interaction of those factors on the asparagine content,...
The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and...
The bacterial community profile of cricket powder highlighted the presence of four main genera: Bacteroides spp., Parabacteroides spp., Lactococcus spp., and Enterococcus spp. The spontaneous fermentation of cricket powder allowed for the isolation a...
This study evaluates the nutritional value of a baked pork meat product containing lyophilized dragon fruit pulp. The selected nutritional properties of a baked pork meat product fortified with lyophilized Hylocereus undatus pulp in doses of 0.5%, 1....
Bioprocessing grape pomace (GP) presents a sustainable solution aligned with circular economic principles and transforms it into valuable functional ingredients for baked products. This review (2020–2025) synthesizes enzymatic and microbial str...
Interlaboratory comparisons (ILC) in the food allergens field mainly rely on the use of consensus values per applied methodology or even per type of an ELISA test kit. Results suggest good reproducibility; however, possible biases may not be recogniz...
A study was conducted to validate the plain bagel baking process as an effective kill-step in controlling Shiga toxin-producing Escherichia coli (STEC) in the event of pre-baking contamination originating from flour. Unbleached bread flour was inocul...
This study evaluated the effects of the partial baking (par-baking) method on bread quality, staling properties, volatile compound profile, and estimated glycemic index (eGI) of some traditional Turkish bread types, and compared the results with thos...
The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate cont...
Sprouting has received increasing attention because of the enhanced nutritional values of the derived products. Baking affects the nutrient availability of the end products. The aim of this study was to evaluate how different baking time and temperat...
This study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans. The study materials were low- and high-extract rye flours produced in industrial mills from the r...
The aim of this study was to evaluate the quality of rabbit meat burgers with the addition of garlic (Allium Sativum L.) powder (G), ramsons (Allium ursinum L.) powder (R) or their combination (GR). The effects of additives on lipid oxidation, color...
In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase mic...
The aim of this study was to evaluate self-produced nutraceutical treats, taking into account the nutritional preferences of dogs, and to analyze the proximate composition, macrominerals and trace elements content. Four variants of snacks were prepar...
Protein oxidation caused by food processing is harmful to human health. A large number of studies have focused on the effects of hot processing on protein oxidation of meat products. As an important protein source for human beings, the effects of hot...
Acrylamide is formed during baking in some frequently consumed food products. It is proven to be carcinogenic in rodents and a probable human carcinogen. Thus, the food industry is working to find solutions to minimize its formation during processing...
This research aimed to produce gluten-free snacks on a pilot scale from quinoa flour. These snacks experienced an extrusion process, followed by baking. The effects of these technological processes on carbohydrate and protein digestibility, extractab...
In this study, we demonstrate how Zn and Sn influence hardening behavior and cluster formation during pre-aging and paint bake treatment in Al–Mg–Si alloys via hardness tests, tensile tests, and atom probe tomography. Compared to the stan...
Organosilicate glass (OSG)-based porous low dielectric constant (low-k) films with different molar ratios of 1,3,5-tris(triethoxysilyl)benzene to 1,3-bis(triethoxysilyl)benzene bridging organic groups (1:3 and 1:7) were spin-on deposited, followed by...
The focus of this paper is on the analysis of market imperfections in the French and U.K. wheat value chains. We used mark-up and mark-down models and stochastic frontier analysis to estimate the degree of market imperfections in two completely diffe...
In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients a...
Due to their contribution to human health, healthy snacks have garnered the attention of the scientific community and the food industry. This study was conducted to determine the suitability of frying and baking processing methods for producing green...
In order to determine the optimal moulding process parameters of biomass seedling pots prepared from fermented cow dung mixed with corn stover, the moulding pressure, baking time, and baking temperature of biomass seedling pots were taken as the infl...
In this work, the protein quality of different bean types after undergoing the preparatory methods of baking, cooking and extrusion was assayed. Protein quality was assessed using a rodent bioassay to evaluate growth and protein digestibility while a...
The study assessed the quality parameters of grain and flour, the rheological properties of dough and the quality of bread prepared from flour of hybrid cultivars of wheat in comparison with population cultivars of wheat. As the interest in wheat hyb...
We investigated the effects of different types of heat treatments on hen’s egg white (HEw) and quail egg white (QEw) proteins and their cross-reactivity in young children. Crude extracts of raw and water-boiled HEw and QEw and commercially developed...
Baking goods are an essential part of the diet worldwide and are consumed daily, so they represent ideal foods for vehicle health- and unhealth-promoting substances. This work aimed to study the influence of sugars and baking conditions of cookies on...
The 3-coat-1-bake coating system has been widely employed in automobile body painting. This study examined whether the appearance (waviness) of the coating film can be improved by reducing the difference in the shrinkage percentage (by weight) betwee...
Wheat roll enhanced by buckwheat hull was used as a model for determining the retention of bioactive compounds during technological steps. The research included analysis of the formation of Maillard reaction products (MRPs) and retention of bioactive...
During the last few years, the increasing evidence of dietary antioxidant compounds and reducing chronic diseases and the relationship between diet and health has promoted an important innovation within the baked product sector, aiming at healthier f...
High-temperature baking is a typical method to remove organic matter from diatoms, but it is not suitable for bio-silica because of the high crystallinity. This study provides a method using the VAUSTM to remove organic matter from diatoms more quick...
Antioxidant properties of refined and whole wheat flour and their resultant bread were investigated to document the effects of baking. Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and oxygen radical...
The air fryer and the oven are common cooking methods in our daily lives. However, previous investigations of the air fryer were limited to its comparison with deep-fat frying. This study compared the differences between air frying and household oven...
Increasingly strict regulations, as well as an increased public awareness, are forcing industry, including the foundry industry, to develop new binders for molding sands, which, while being more environmentally friendly, would simultaneously ensure a...
In this study, to improve the processing performance of whole grain highland barley flour (whole grain HB flour), they were prepared by sand-roasting, far-infrared baking, steam explosion, and extrusion, and the effects of on functional properties an...
In this study, the compositional design of high-formability, high-bake-hardening Al–Mg–Zn-Cu-based aluminum alloys was carried out, and process conditions were established to secure mechanical properties under harsh conditions for Al&ndas...
This research aimed to evaluate tilapia by-product powders as a novel food ingredient and the suitable cooking method for snack bar (SBs) production. Tilapia by-product powders were made by two processing methods; one powder was oven-dried as tilapia...
Bake hardening (BH) is a vital part of special steel production. Studies in this field have focused on steels under homogeneous yielding, but until now, none have been conducted on the phenomena that occur for steels under heterogeneous yielding. In...
Phenolic compounds are valued for their antioxidant activity, but their measured response after heating can vary with the surrounding matrix. In this study, dried Cynanchum thesioides (Freyn) K. Schum powder (CTP) was added to a cookie matrix at 0%,...
A two-year study (harvest years 2019 and 2020) was conducted to investigate the effect of a commercially available biofertilizer, in combination with variable nitrogen (N) rate, on bread baking quality and agronomic traits in hard winter wheat grown...
Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked pr...
Small pelagic fish, such as sardines and sprats, are an affordable and nutritionally rich source of omega-3 fatty acids and bioactive peptides. While their nutritional value is well established, the impact of standard household cooking methods on the...
This article is dedicated to quantitatively and systematically revealing the changes of mechanical properties and bake hardening properties of AA6014 alloy during six-month natural aging in detail. Three directions (0, 45, and 90° relative to the rol...
The most interesting activities associated with bread components such as phenolic compounds, fibre, tocols, or newly formed compounds in the Maillard reaction, are their reducing properties responsible for the formation of the overall reducing capaci...
This study assessed the effect of replacing animal fat (scalded pork jowl) with a rapeseed oil-based collagen–agar emulsion gel (CAEG) on the quality parameters of model liver pâté-type meat systems. Model pâté batters...
In recent years, the food industry has increasingly focused on reintegrating nutrient- and phytochemical-rich processing by-products into high-consumption food matrixes. Aligned with this trend, our study investigated melon peel powder (MPP) as a val...
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