Microwave Baking of Bread; A Review on the Impact of Formulation and Process on Bread Quality
Author:
Affiliation:
1. ONIRIS, Nantes, France
Funder
National association of technical research of FRANCE
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1931299
Reference69 articles.
1. Energy demand for selected bread making processes: Conventional versus part baked frozen technologies
2. The effect of moisture content on short infrared absorptivity of bread dough
3. Bread technology and sourdough technology
4. Bread baking – A review
5. Bread baking in halogen lamp–microwave combination oven
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