An instrumented pilot scale oven for the study of French bread baking

Bread properties and crumb structure

Martin G. Scanlon, M. C. Zghal · Food Research International · 2001 · 373 citations

Bread Properties, Grain Quality, Food Structure

Dough structure, dough rheology, and baking quality

A.H. Bloksma · Repository hosted by TU Delft Library (TU Delft) · 1990 · 278 citations

Cours Du Petrissage, Rheological Measurement, Dough Structure +13

STRAIN HARDENING OF DOUGH AS A REQUIREMENT FOR GAS RETENTION

Ton van Vliet, A.M. Janssen, A.H. Bloksma et al. · Journal of Texture Studies · 1992 · 218 citations · Full text

Materials Science, Wheat Flour Doughs, Engineering +15

Modeling of Simultaneous Heat and Water Transport in the Baking Process

Shyam S. Sablani, M. Marcotte, Oon‐Doo Baik et al. · LWT · 1998 · 162 citations

Water Transport, Engineering, Heat Transfer Process +14

A study of the bread-baking process. I: A phenomenological model

Bruno Zanoni, Claudio Peri, Sauro Pierucci · Journal of Food Engineering · 1993 · 148 citations

Gastronomy, Bread-baking Process, Processing Aid +3