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Publications information icon

Biotechnology of bread baking

Peer-reviewed
Linko, Y.-Y.; Javanainen, P.; Linko, S.
Trends in Food Science and Technology1997Publications information icon

Baking Pin

Tuupanen, Tarja
-2019Publications information icon

Optimization of ingredients and baking process for improved wholemeal oat bread quality

Peer-reviewed
DOI
10.1016/j.lwt.2006.05.004
Flander, Laura; Salmenkallio-Marttila, Marjatta; Suortti, Tapani; Autio, Karin
LWT - Food Science and Technology2007Publications information icon

Frozen-dough baking potential of psychrotolerant Saccharomyces species and derived hybrids

Peer-reviewed
DOI
10.1016/j.fm.2020.103640
Magalhaes, Frederico; Calton, Alex; Heiniö, Raija-Liisa; Gibson, Brian
Food Microbiology2021Publications information icon

High-fibre baking

DOI
10.1533/9781855737129.2.487
Katina, Kati
Woodhead Publishing2003Publications information icon

Baking with enzymes

Salmenkallio-Marttila, Marjatta; Poutanen, Kaisa; Tenkanen, Maija
The World of Food Ingredients2000Publications information icon

Mixed-culture preferments of lactic and propionic acid bacteria for baking

Javanainen, P.
Helsinki University of Technology1993Publications information icon

Enzymes as baking aids

Peer-reviewed
Poutanen, Kaisa; Luonteri, Elina; Tenkanen, Maija; Autio, Karin; Forssell, Pirkko
VTT Symposium1997Publications information icon

On the baking process dynamics of wheat, Part II: A dynamical quality evaluation of wheat flour blends consisting of test millin flours from four wheat varieties each grown in three crop years in Finland, and from six imported wheats

Möttönen, Kalervo
Technical Research Centre of Finland: Materials and Processing Technology. Publication1972Publications information icon

Oat baking – Factors behind the quality

Open access
Sammalisto, Saara
EKT-sarja2024

Biotechnology of bread baking

Peer-reviewed
1997

Baking Pin

2019

Optimization of ingredients and baking process for improved wholemeal oat bread quality

Peer-reviewed
DOI
10.1016/j.lwt.2006.05.004
2007

Frozen-dough baking potential of psychrotolerant Saccharomyces species and derived hybrids

Peer-reviewed
DOI
10.1016/j.fm.2020.103640
2021

High-fibre baking

DOI
10.1533/9781855737129.2.487
2003

Baking with enzymes

2000

Mixed-culture preferments of lactic and propionic acid bacteria for baking

1993

Enzymes as baking aids

Peer-reviewed
1997

On the baking process dynamics of wheat, Part II: A dynamical quality evaluation of wheat flour blends consisting of test millin flours from four wheat varieties each grown in three crop years in Finland, and from six imported wheats

1972

Oat baking – Factors behind the quality

Open access
2024