Effect of baking in different ovens on the quality and structural characteristics of saltine crackers

Author:

Saberi Farzad12,Kouhsari Fatemeh23,Abbasi Samaneh24,Rosell Cristina M.5ORCID,Amini Mehdi2

Affiliation:

1. Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran

2. Department of Research and Development Zarkam Company Zar Industrial and Research Group Hashtgerd Iran

3. Department of Food Science, Engineering and Technology College of Agriculture and Natural Resources University of Tehran Karaj Iran

4. Department of Food Science and Technology Varamin‐Pishva Branch Islamic Azad University Varamin Iran

5. Institute of Agrochemistry and Food Technology (IATA‐CSIC) C/Agustin Escardino, 7 Paterna Valencia 46980 Spain

Funder

Generalitat Valenciana

Ministerio de Ciencia e Innovación

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference32 articles.

1. Heat and mass transfer in industrial biscuit baking oven and effect of temperature on baking time;Akbari Kangarluei R.;Journal of Heat and Mass Transfer Research,2015

2. Numerical simulation of bread baking in a convection oven

3. Biscuit baking: A review

4. Cake baking in tunnel type multi-zone industrial ovens Part I. Characterization of baking conditions

5. Quantification of left ventricular trabeculae using fractal analysis

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