Keyword

baking

Description: A food preparation method that cooks ingredients using prolonged dry heat, typically transferred through convection in an oven.

Primary topic: Culinary Culture and Tourism (25%)

Wikidata ID: wiki/Q720398

OpenAlex ID: keywords/baking

Probiotics: mechanism of action, health benefits and their application in food industries

2023 · Anam Latif, Aamir Shehzad, et al. · Frontiers in Microbiology · 628

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Processing of wild cereal grains in the Upper Palaeolithic revealed by starch grain analysis

2004 · Dolores R. Piperno, Ehud Weiss, et al. · Nature · 505

Potential applications of laccase in the food industry

2002 · Rosana C Minussi, Gláucia M Pastore, et al. · Trends in Food Science & Technology · 478

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2002 · Joaquín Velasco, Carmen Dobarganes · European Journal of Lipid Science and Technology · 466

Browning development in bakery products – A review

2010 · Emmanuel Purlis · Journal of Food Engineering · 441

Technology of biscuits, crackers and cookies

2000 · Duncan Manley · Woodhead Publishing Limited eBooks · 357

Alkylresorcinols in Cereals and Cereal Products

2003 · Alastair B. Ross, Martin J. Shepherd, et al. · Journal of Agricultural and Food Chemistry · 351

Chemistry and physics of baking

1987 · Charles A. White, John F. Kennedy · Carbohydrate Polymers · 341

Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat‐Based Food Processes and in Wheat Breeding—A Review

2011 · Meera Kweon, Louise Slade, et al. · Cereal Chemistry · 340

Lipids in bread making: Sources, interactions, and impact on bread quality

2011 · Bram Pareyt, Sean M. Finnie, et al. · Journal of Cereal Science · 336

Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss)

2003 · Nalan Gokoglu, Pinar Yerlikaya, et al. · Food Chemistry · 331

Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review

2010 · Anusooya S. Sivam, Dongxiao Sun‐Waterhouse, et al. · Journal of Food Science · 322

Vitamin E content of foods

1979 · P.J. MCLAUGHLIN, JOHN L. WEIHRAUCH · Journal of the American Dietetic Association · 316

Effects of food processing on pesticide residues in fruits and vegetables: A meta-analysis approach

2009 · B.M. Keikotlhaile, P. Spanoghe, et al. · Food and Chemical Toxicology · 297

Influence of Cooking Methods on Antioxidant Activity of Vegetables

2009 · A. M. Jiménez‐Monreal, L. García‐Diz, et al. · Journal of Food Science · 293

Baking science and technology

1952 · E. J. Pyler · Medical Entomology and Zoology · 286

Porous media approaches to studying simultaneous heat and mass transfer in food processes. II: Property data and representative results

2006 · A.K. Datta · Journal of Food Engineering · 283

Investigation of the antioxidant properties of tomatoes after processing

2004 · E Sahlin, G.P Savage, et al. · Journal of Food Composition and Analysis · 279

Dough structure, dough rheology, and baking quality

1990 · A.H. Bloksma · TNO Repository · 276

The fate of mycotoxins during thermal food processing

2009 · Bulent Kabak · Journal of the Science of Food and Agriculture · 274

Tyrosine Cross-Links: Molecular Basis of Gluten Structure and Function

2001 · Katherine A. Tilley, Rachel E. Benjamin, et al. · Journal of Agricultural and Food Chemistry · 260

Applications and advances in far-infrared heating in Japan

1994 · Noboru Sakai, Tamotsu Hanzawa · Trends in Food Science & Technology · 255

Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder

2007 · H RUPASINGHE, L WANG, et al. · Food Chemistry · 253

Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions

2016 · Helena Albergaria, Nils Arneborg · Applied Microbiology and Biotechnology · 247

Protein Characteristics that Affect the Quality of Vital Wheat Gluten to be Used in Baking: A Review

2017 · Fernanda Ortolan, Caroline Joy Steel · Comprehensive Reviews in Food Science and Food Safety · 241

Works count: 12,300

Citation count: 61,090