1. Mixing doughs in vacuum and in the presence of various gases;Baker;Cereal Chemistry,1937
2. The origin of the gas cell in bread dough;Baker;Cereal Chemistry,1941
3. The relation of fats to texture, crumb and volume of bread;Baker;Cereal Chemistry,1942
4. Continuous breadmaking—the role that fat plays;Baldwin;Cereal Science Today,1963
5. Fat systems for continuous mix bread;Baldwin;Cereal Science Today,1965