Water in bakery production technology products with delayed bakery

Bakery Algorithms

An approach to proving higher level properties of distributed protocols is suggested here in which a proof consists of two stages: In the higher-level stage, abstract properties of system executions are assumed and their desired consequences are proved. At the lower-level stage these abstract properties are shown to hold in every execution of the protocol. The paper studies the Bakery Algorithm...

2012: no trans fatty acids in Spanish bakery products.

Trans fatty acids (TFA) are strongly correlated with an increased risk of cardiovascular and other chronic diseases. Current dietary recommendations exclude bakery products from frequent consumption basically due to their traditionally high content of TFA. The aim of this work was to analyse the lipid profile of different bakery products currently commercialised in Spain and with a conventional...

Technical constraints in the development of reduced-fat bakery products.

The present study was funded by the Ministry of Agriculture, Fisheries and Food, its aim being to identify the technical barriers to the development of reduced-fat alternatives for bakery products. Using National Food Survey (Ministry of Agriculture, Fisheries and Food, 1998) statistics on dietary consumption within the home, biscuits, cakes and pastries were identified as contributing signific...

Alternative heat-stable sweeteners for bakery products Identification

Alternative heat-stable sweeteners for bakery products Identification