Bibliography

1. J. C. Baker and M. D. Mize, "The Origin of the Gas Cell in Bread Dough," Cereal Chemistry 18, 19-34 (1941).

2. R. C. Junge, R. C. Hoseney, and E. Variano-Marston, "Effect of Surfactants on Air Incorporation in Dough and the Crumb Grain of Bread," Cereal Chemistry 58, 338-342 (1981).

3. N. Chamberlain, "The Use of Ascorbic Acid in Breadmaking," in J. N. Councell and D. H. Homig, eds., Vitamin C, Applied Science, London, 1981, pp. 87-104.

4. J. L. Vetter et al., "Effect of Shortening Type and Level on Cookie Spread," Technical Bulletin of the American Institute of Baking 6(10), 1-5 (1984).

5. M. Mizukoshi, H. Maeda, and H. Amano, "Model Studies of Cake Baking. II. Expansion and Heat Set of Cake Batter During Baking," Cereal Chemistry 57, 352-355 (1980).

6. A. H. Bloksma, "Rheology of the Breadmaking Process," Cereal Foods World 35, 228-236 (1990).

7. M. S. Lajoie and M. C. Thomas, "Versatility of Bicarbonate Leavening Bases," Cereal Foods World 36, 420-424 (1991).

8. T. P. Kichline and J. F. Conn, "Some Fundamental Aspects of Leavening Agents," Bakers Digest 44(4), 36-40 (1970).

9. J. F. Conn, "Chemical Leavening Systems in Flour Products," Cereal Foods World 26, 119-123 (1981).

10. H. M. Reiman, "Chemical Leavening Systems," Bakers Digest 51(4), 33-34, 36, 42 (1977).

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13. J. R. Parkesetal., "Method for Measuring Reactivity of Chemical Leavening Systems," Cereal Chemistry 37, 503-518 (1960).

14. C. E. Stauffer, "Precise Leavening," Baking & Snack 19(1), 46, 48, 50, 52, 54 (1997).

15. N. B. Howard, "The Role of Some Essential Ingredients in the Formation of Layer Cake Structures," Bakers Digest 46(5), 28-30,32, 34, 36-37, 64 (1972).

16. J. C. Baker, "Function of Yeast in Baked Products. Effects of Yeast on Bread Flavor," in C. S. McWilliams and M. S. Peterson, eds., Yeast—Its Characteristics, Growth, and Function in Baked Products, National Academy of Science, National Research Council, Washington, D.C., 1957.

17. W. R. Moore and R. C. Hoseney, "Influence of Shortening and Surfactants on Retention of Carbon Dioxide in Bread Dough," Cereal Chemistry 63, 67-70 (1986).

18. W. R. Moore and R. C. Hoseney, "The Effects of Flour Lipids on the Expansion Rate and Volume of Bread Baked in a Resistance Oven," Cereal Chemistry 63, 172-174 (1986).

19. R. C. Junge and R. C. Hoseney, "A Mechanism by Which Shortening and Certain Surfactants Improve Loaf Volume in Bread," Cereal Chemistry 58, 408-412 (1981).

20. W. R. Moore and R. C. Hoseney, "The Leavening of Bread Dough," Cereal Foods World 30, 791-792 (1985).

21. C. E. Stauffer, "Principles of Dough Formation," in S. Cauvain and L. Young, eds., Technology of Breadmaking, Chapman & Hall, London, 1998.

22. R. C. Hoseney, "Gas Retention in Bread Doughs," Cereal Foods World 29, 306-308 (1984).

23. G. E. Hibberd and N. S. Parker, "Gas Pressure-Volume-Time Relationships in Fermenting Doughs. I. Rate of Production and Solubility of Carbon Dioxide in Dough," Cereal Chemistry 53, 338-346 (1976).

24. J. W. Stitley et al., "Bakery Oven Ethanol Emissions. Experimental and Plant Survey Results," Technical Bulletin of the American Institute of Baking 9(12), 1-11 (1987).

25. K. Siffring and B. L. Bruinsma, "Effects of Proof Temperature on the Quality of Pan Bread," Cereal Chemistry 70, 351-353 (1993).

26. C. E. Stauffer, "Low-Temperature Proofing," Baking & Snack 19(9), 50, 52-55 (1997).

Clyde E. Stauffer Technical Food Consultants Cincinnati, Ohio

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