American Institute of Baking

N. Trivedi, J. Hauser, T. Nagodawithana, and G. Reed, AIB Technical Bulletin XI Issue 2, American Institute of Baking, Manhattan, Kans., Eeb. 

C. E. Walker, MZB Technical Bulletin IX, Issue 11, American Institute of Baking, 1987. 

D. K. Dubois andD. Blockcolsky, AIB Technical Bulletin VIII, Issue 4, American Institute of Baking, 1986. 

EDWARD L. HOLMES and LLOYD J. SALATHE American institute of Baking, Chicago, lit. 

At present, the American Institute of Baking is inspecting some 150 to 200 bakeries per year. Such inspections involve painstaking appraisal of the conditions of infestation within the plants over a period of 3 or 4 days by an individual scientifically trained by years of experience in this work. During the year 1948 approximately 100 bakeries were so inspected. 

American Institute of Baking, Report to Dumas Seed Company, 1978. 

These studies were supported by the Basic Research Fund, American Institute of Baking and constitute the Ph.D. thesis, Kansas State University (1984), of Bohannon. 

Midwest Grain Products, Inc., The Effect of Modified Starches on Crumb Firming Rate of No-Time Dough White Pan Bread. Manhattan, KS American Institute of Baking 1993. 

American Institute of Baking, Nutrition Research, Manhattan, KS 66502... 

J. L. Vetter, Caloric and Fat-Modified Bakery Products, ATB Technical Bulletin XIII, Issue 5, American Institute of Baking, 1991. 

B. S. Kamel, Surfactants in Baking Foods, American Institute of Baking, Technical Bulletin, Vol. 15, Issue 7, 1993. 

Moreth, N. 1994. Engineering and processing. Chapter 13 in Cookie Chemistry emdTechnology. K. Kulp (ed.). American Institute of Baking, Manhattan, KS. 

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