Thermal properties of dough and bakery products: A review of published data

Auerman, 1977

Bakshi, 1984, Thermophysical properties of bread rolls during baking, Lebensmittel — Wissenschaft und — Technology, 17, 90

De Vries, 1988, A quantitative model for heat transport in dough and crumb during baking

Dickerson, 1965, An apparatus for the measurement of thermal diffusivity of foods, Food Technology, 19, 198

Freeman, 1942, Heat capacity and bound water in starch suspension, Archives of Biochemistry, 1, 27

Ginsburg, 1975

Ginsburg, 1980

Griffith, 1985, Specific heat, thermal conductivity, density, and thermal diffusivity of Mexican tortillas dough, Journal of Food Science, 50, 1333, 10.1111/j.1365-2621.1985.tb10471.x

Gustavsson, 1979, Transient hot-strip method for simultaneously measuring thermal conductivity and thermal diffusivity of solids and fluids, Journal of Physics, D: Applied Physics, Vol. 12

Hwang, 1979, A specific heat calorimeter for foods, Journal of Food Science, 44, 435, 10.1111/j.1365-2621.1979.tb03805.x

Hwang, 1979, A specific heat calorimeter for foods, Journal of Food Science, 44, 448, 10.1111/j.1365-2621.1979.tb03805.x

Hwang, 1980, Bulk density of cookies undergoing commercial baking processes, Journal of Food Science, 45, 1400, 10.1111/j.1365-2621.1980.tb06563.x

Hwang, 1980, Bulk density of cookies undergoing commercial baking processes, Journal of Food Science, 45, 1407, 10.1111/j.1365-2621.1980.tb06563.x

Johnsson, 1984, Thermal properties of bread during baking, Vol. 1

Kafiev, 1987, Thermophysical characteristics of certain bread dough improvers, Maslozhirovaya Promyshlennost, 1, 20

Kriems, 1980, Das Backen von Mischbrot (V) — Wärmeübertragung, Temperaturkinetik-, Bäcker und Konditor, 34, 341

Kriems, 1980, Das Backen von Mischbrot (VI) — Schlussfolgerungen zur Verbesserung des Backeffektes und der Brotqualität, Zusammenfassung-, Bäcker und Konditor, 34, 356

Kulacki, 1978, Measurement of the thermo-physical properties of common cookie dough, Journal of Food Science, 43, 380, 10.1111/j.1365-2621.1978.tb02309.x

Lind, 1988, Thawing of minced meat and dough: Thermal data and mathematical modelling, Vol. 1

Lykow, 1955

Makljukow, 1983, Thermophysikalische Charakteristika für das Backstück

Mannheim, 1957, The heat content of bread, Food Technology, 7, 384

Metel, 1986, Thermophysical characteristics of yeast dough, Izvestiga Vysshikh Uchebnykh Zavedenii, Pishcshevaya Teknologiya, 4, 107

Miles, 1983, Calculations of thermophysical properties of foods, Vol. 1

Mohsenin, 1980

Nebelung, 1979, Model der Wärmeübertragung in kontinuerlich und diskontinuerlich arbeitenden Kammeröfen unter berücksichtigung von Wärmeleitung, Stofftransport und Reaktionen in einem feuchten kapillärporösen Körper (Backprozess)

Nesvadba, 1982, Methods for the measurement of thermal conductivity and diffusivity of foodstuffs, Journal of Food Engineering, 1, 93, 10.1016/0260-8774(82)90003-6

Neznanova, 1978, Thermophysical properties of dough and bread from grade I wheat flour during baking, Khlebopekarnaya i Konditerskaya Promyshlennost, 8, 13

Ohlsson, 1983, The measurement of thermal properties, Vol. 1

Ordinanz, 1946, Specific heats of foods in cooking, Food Industries, 18, 101

Pham, 1987, Calculation of bound water in frozen food, Journal of Food Science, 52, 210, 10.1111/j.1365-2621.1987.tb14006.x

Polak, 1984, Specific heat capacity of dough, Mlynsko- Pekarensky Prumysl, 30, 42

Poppendiek, 1966, Thermal conductivity measurements and predictions for biological fluids and tissues, Cryobiology, 3, 318, 10.1016/S0011-2240(67)80005-1

Rao, 1986

Rask, 1988, The heat transfer in a convection oven: Influences on some product characteristics

Riedel, 1978, Eine Formel Zur Berechnung der Enthalpie fettarmer Lebensmittel in Abhängigkeit von Wassergehalt und Temperatur, Chem Mikrobiol Technol Lebensm, 5, 129

Standing, 1974, Individual heat transfer modes in band oven biscuit baking, Journal of Food Science, 39, 267, 10.1111/j.1365-2621.1974.tb02872.x

Sweat, 1973, Experimental measurement of the thermal conductivity of a yellow cake, 213

Sweat, 1974, A thermal conductivity probe for small food samples, Transactions of the ASAE, 17, 56, 10.13031/2013.36786

Tadano, 1987, Thermal conductivity of white bread, Bulletin of the College of Agricultural and Veterinary Medicine, 18

Tichy, 1974, Matematick'y model sdileni tepla a hmoty pri peceni, Potravinarska a Chladici Technika, 5, 20

Tschubik, 1973, 28

Unklesbay, 1981, Thermal conductivity of white bread during convective heat processing, Journal of Food Science, 47, 249, 10.1111/j.1365-2621.1982.tb11071.x

Unklesbay, 1981, Thermal conductivity of white bread during convective heat processing, Journal of Food Science, 47, 259

Wallapapan, 1986, Thermal properties of porous foods