Baking Journals

Therdthai, N. Zhou, W. and Adamczak, T. (2002). Optimization of the temperature profile in bread baking. Journal of Food Engineering, 55, pp. 41-48. 

S. R. Parales and S. S. Chang, "Identification of Compounds Responsible for Baked Potato Flavor," in Paper of the Journal Senes, New Jersey Agricultural Experimental Station, Rutgers University, New Bmnswick, N.J., Oct. 1, 1973. 

Coleman, E. C., Ho, C. -T., Chang, S. S. (1981). Isolation and identification of volatile compounds from baked potatoes. Journal of Agricultural and Food Chemistry, 29,42 8. 

Jansky, S. (2008). Genotypic and environmental contributions to baked potato flavor. American Journal of Potato... 

This is based on a cake my mom ofien made. It came from Maida Heatter s Book of Great Chocolate Desserts, except that Mom could never stick to the recipe. The sour cream tempers the cake s sweetness, and the cake itself is so moist that it almost resembles a pound cake in texture. I fill it with Vanilla Whipped Cream tinted in a bright color or Red Currant Curd, and cover it with Sweet Chocolate Ganache. It s the perfect cake for beginners—my husband found my recipe journal and baked this cake for my birthday ... 

American Association of Cereal Chemists. The American Association of Cereal Chemists is one of the most renowned professional societies in its field. It was founded in 1915 by a handful of chemists who were connected with the flour milling industry. Today the membership of this organization approaches 1000. The first publication of the AACC was a journal which was published from 1915 through 1923. In 1922 the American Society of Milling and Baking Technology joined ranks with the... 

Table I. Journals Containing Significant Contributions to Milling and Baking Technology...

Other periodicals not primarily concerned with milling and baking literature have pertinent contributions. On the basis of a study of bibliographies and practical experience a list of journals most frequently containing pertinent articles is cited (129-142). 

Lawrence, G. J., R MacRitchie, and C. W. Wrigley. 1988. Dough and baking quality of wheat lines deficient for glutenin subunits controlled by Glu-Al, Glu-Bl, and Glu-Dl loci. Journal of Cereal Science 7 109-112. 

MacRitchie, R 1978. Differences in baking quality between wheat flours. International Journal of Food Science Technology 13 187-194. 

Lassoued, N., Delarue, J., Launay, B. and Michon, C. (2008). Baked product texture correlations between instrumental and sensory characterization using Flash Profile. Journal of Cereal Science, 48, 133-143. 

The monomers presented here have been prepared via multistep syntheses, each having been derivatized with desirable functional groups as per device/appli-cation requirements. Cited papers for the polymerizations presented here will refer the reader to the appropriate journals for the corresponding monomer synthesis. For our own work, glassware consists mainly of three-necked round-bottomed flasks, Schlenk tubes, microwave vials, that have been baked, dried effectively and kept under vacuum to remove any residuals of water or air. All polymerization reactions are performed under Schlenk conditions with care taken to eliminate the presence of air and water. The crude reaction mixture is conventionally precipitated into excess methanol (MeOH) followed by filtration of the solid, which is then subjected to successive Soxhlet extraction... 

Martmez-Villaluenga, C., Michalska, A., Frias, J., Piskula, M.K., Vidal-Valverde, C., and Zielinski, H., 2009. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread. Journal of Food Science. 74 49-55. 

Salgado, P. R., Schmidt, V. C., Ortiz, S. E., Mauri, A. N., and Laurindo, J. B. 2008. Biodegradable foams based on cassava starch, sunflower proteins and cellulose fibers obtained by a baking process. Journal of Food Engineering 85 435-443. 

Freitag, R., Bakes, T., and Eggert, M. (1994) A comparison of thermoreactive water-soluble poly-MN-diethylacry-lamide prepared by anionic and by group-transfer polymerization. Journal of Polymer Science, Part A Polymer... 

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