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感谢大家对中国焙烤行业峰会（Bakery China Summit）的大力支持！鉴于当前全国疫情形势及外地人员进入深圳等相关防疫要求，本着保障所有参会人员健康安全的原则，经与多方合作伙伴沟通后，审慎决定：由中国焙烤食品糖制品工业协会和北京贝克瑞会展服务有限责任公司主办，原定于2022年12月6-7日在深圳机场逸林希尔顿酒店举办的2022中国焙烤行业峰会（Bakery China Summit）延期...
Application of Amylographic Method for Determination of the Staling of Bakery Product
bread aging viscosity of slurry viscometric measurement of crumb penetrometry sensory evaluation
2015/12/30
Staling is the general term that describes the time-dependent loss in quality of flavour and texture of bakery products
after their baking and during storage. A modified amylographic method (viscome...
Utilisation of non-traditional forms of cereals in bakery production
common wheat emmer barley mill fractions bread
2014/7/10
One form of common wheat with yellow coloured grain, two forms of emmer wheat, and two forms of barley with hulless grain were used for the preparation of bread with enhanced nutritional quality. The ...
Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products
wheat fibre apple fibre potato fibre bamboo fibre bakery test sensory analysis
2014/2/24
Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products characterised by farinograph...
Cooking rate of pineapple bakery jam was investigated and the effect of cooking temperature, stirring speed and batch volume on rate constant was examined. The linear relationship between the logarith...
Lupin composition and possible use in bakery – a review
Lupin nutrition value baking applications
2014/2/25
Legume seeds are an abundant source of proteins and, among them, lupin is one of the richest. Lupin seed deserves great interest due to its chemical composition and augmented availability in many coun...
Preparation of Bakery Products by Incorporating Pea Flour as a Functional Ingredient
Bakery Products Pea Flour Functional Ingredient
2010/11/8
An experiment was conducted to study the functional behavior of pea flour for improvement of nutritional quality of bakery products. Wheat is the staple food of Indians and pea crop is seasonal. This ...
Changes in Oxidative Stability of Selected Bakery Products during Shelf Life
bakery foods oxidatif stability shelf life fatty acids
2009/6/18
In this research, selected bakery products that contain high amount of fat (>10%) were stored under ambient conditions until the end of shelf life. Changes in oxidative stability and fatty acid compos...
Preparation of Bakery Products by Incorporating Pea Flour as a Functional Ingredient
Bakery Products Incorporating Pea Flour
2016/5/31
An experiment was conducted to study the functional behavior of pea flour for improvement of nutritional quality of bakery products. Wheat is the staple food of Indians and pea crop is seasonal. This ...
Use of Guar Gum and Gum Arabic as Bread Improvers for the Production of Bakery Products from Sorghum Flour
Guar gum Gum Arabic Sorghum flour
2009/5/20
A low tannin sorghum cultivar (Tabat) was used in this study. Sorghum unlike wheat does not contain gluten. It is a potential cereal for people suffering from Celiac disease. For preparation of bakery...
Average Weight Based Quality Control of Nigeria Bakery Industry: A Statistical Approach
Quality control bread hypothesis test Nigeria
2008/10/31
This research looks at the average weight control of the Nigeria bakery industry. Visits were made to some bread factories and their statistical quality control measures were investigated, these were ...
Average Weight Based Quality Control of Nigeria Bakery Industry: A Statistical Approach
Nigeria Bakery Industry Statistical Approach
2016/5/31
This research looks at the average weight control of the Nigeria bakery industry. Visits were made to some bread factories and their statistical quality control measures were investigated, these were ...