3,333
Views
21
CrossRef citations to date
0
Altmetric
Articles

Trends and Innovations in Bread, Bakery, and Pastry

, &
Pages 56-65 | Received 16 Mar 2012, Accepted 20 Jul 2012, Published online: 19 Feb 2013

REFERENCES

  • American Bakers’ Association.(n.d). Baking industry in the United States of America http://americanbakers.org (http://americanbakers.org)
  • Asociación Española del Dulce. (2011). Panificación y pastelería http://www.produlce.com/ass_ppm_dat.asp (http://www.produlce.com/ass_ppm_dat.asp)
  • Barham , P. , Skibsted , L. H. , Bredie , W. L. P. , Frøst , M. , Møller , P. , Risbo , J. , … and Mortensen , L. M. 2010 . Molecular gastronomy: A new emerging scientific discipline . Chemical Reviews , 110 ( 4 ) : 2313 – 2365 .
  • Brennan , M. A. , Menard , C. , Roudaut , G. and Brennan , C. S. 2012 . Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact . Starch/Stärke , 64 ( 5 ) : 392 – 398 .
  • Cauvain , S. P. and Young , L. S. 2006 . Baked Products: Science, Technology and Practice , Oxford , UK : Blackwell House .
  • García-Segovia , P. , Vivian Barreto-Palacios , V. , Iborra-Bernad , C. , Andrés-Bello , A , González-Carrascosa , R. , Bretón , J. and Martínez-Monzó , J. 2012 . Improvement of a culinary recipe by applying sensory analysis: Design of the new tarte tatin . International Journal of Gastronomy and Food Science , 1 ( 1 ) : 54 – 60 .
  • Hüttner , E.K. and Arendt , E. K. 2010 . Recent advances in gluten-free baking and the current status of oats . Trends in Food Science & Technology , 21 ( 6 ) : 303 – 312 .
  • Inman , J. J. 2001 . The role of sensory-specific satiety in attribute-level variety seeking . Journal of Consumer Research , 28 ( 1 ) : 105 – 120 .
  • Marić , A. , Arsovski , S. and Mastilović , J. 2009 . Contribution to the improvement of products quality in baking industry . International Journal for Quality Research , 3 ( 3 ) : 1 – 8 .
  • Rao , H. , Monin , P. and Durand , R. 2003 . Institutional change in Toque Ville: Nouvelle cuisine as an identity movement in French gastronomy. American Journal of Sociology , 108 ( 4 ) : 795 – 843 .
  • Señorans , F. J. , Ibáñez , E. and Cifuentes , A. 2003 . New trends in food processing . Critical Reviews in Food Science and Nutrition , 43 ( 5 ) : 507 – 526 .
  • Simmons , A. L. , Serventi , L. and Vodovotz , Y. 2012 . Water dynamics in microwavable par-baked soy dough evaluated during frozen storage . Food Research International , 47 ( 1 ) : 58 – 63 .
  • Suas , M. 2009 . Advanced bread and pastry: A professional approach , New York : Delmar Cengage .
  • Tandel , K. R. 2011 . Sugar substitutes: Health controversy over perceived benefits . Journal of Pharmacology & Pharmacotherapeutics , 2 ( 4 ) : 236 – 243 .
  • XTC World Innovation. (2012). World Innovation Panorama 2013 [Website] http://xtcwordinnovation.com (http://xtcwordinnovation.com)

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.