Flour Baking Mixes: Optimal Operating Parameters for Vibration Mixers by Dmitry M. Borodulin, Dmitry V. Sukhorukov, Olga N. Musina, Margarita T. Shulbaeva, Tatyana V. Zorina, Dmitry I. Kiselev, Ekaterina S. Miller

“…New long-storage flour baking mixes are a promising direction in the development of healthy diets. …”
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Key Operation Parameters of the Vibration Mixer in the Production of Flour Baking Mixes by Borodulin D., Zorina T., Ivanets V., Nevskaya E., Turina O., Borisova A.

“…Therefore, the authors selected a flour baking mix with a high content of protein to determine the key operation parameters of the vibration mixer. …”
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{'en_US': 'INVESTIGATION OF CHANGES IN THE PROPERTIES OF BAKING MIXES DURING\n STORAGE', 'ru_RU': 'ИССЛЕДОВАНИЕ ИЗМЕНЕНИЯ СВОЙСТВ ХЛЕБОПЕКАРНЫХ СМЕСЕЙ В ПРОЦЕССЕ\n ХРАНЕНИЯ'} by Н.Н. Алехина, Е.И. Пономарева

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The use of walnut flour in the recipe of "Fitness" buckwheat bread by Ksenia Kameneva, Ksenia Shcheveva, Natalya Naumova

“…We established the practical possibility of substituting 15% of the high-grade wheat flour with walnut flour, and substituting 4% of baking mix with a similar amount of dry wheat gluten in a buckwheat bread. …”
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Evaluation of Flour Safety Messages on Commercially Available Packages: An Eye-Tracking Study by Merlyn S. Thomas, Zachary R. Berglund, Megan Low, Isabella M. Bryan, Reyhan Soewardjono, Yaohua Feng

“…Wheat flour and baking mix have been associated with foodborne outbreaks and recalls, yet many consumers are unaware of the repercussions of consuming raw flour products. …”
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Healthy Bakery Composite Mixes by Nevskaya E., Tyurina I., Turina O., Shulbaeva M., Potapova M., Golovacheva Y.

“…To improve the quality of bread and bakery products, it is necessary to develop new formulations of baking mixes that can improve the nutritional and biological value of the finished product. …”
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Development of a functional bread technology based on a grain baking mixture by Alekhina N. N.

“…When developing the latter, fruit and berry processing products, grain baking mixes are used. At the same time, there are no baking mixes with the use of bioactivated wheat, characterized by an increased content of macro- and micronutrients, antioxidants, and a reduced amount of phytin. …”
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Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa by Sikora Fryderyk, Ochmian Ireneusz, Sobolewska Magdalena

“…The amylograph has shown that flour from horse chestnut fruit has optimal parameters for baking mixed bread. Farinograph tests showed that a 10% addition of ground horse chestnut to wheat flour had the best baking properties. …”
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Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market by Nicola Gasparre, Antonella Pasqualone, Marina Mefleh, Fatma Boukid

“…Fats was higher (<i>p</i> < 0.05) in ketogenic and/or low-carb baking mixes, savory biscuits, and sweet biscuits than in their standard counterparts. …”
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Accelerating wheat breeding for end‐use quality through association mapping and multivariate genomic prediction by Shichen Zhang‐Biehn, Allan K. Fritz, Guorong Zhang, Byron Evers, Rebecca Regan, Jesse Poland

“…Significant associations were detected for mixograph mixing time and bake mixing time, most of which were within or in tight linkage to glutenin and gliadin loci and could be suitable for marker‐assisted breeding. …”
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Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods by Benjamin Missbach, Lukas Schwingshackl, Alina Billmann, Aleksandra Mystek, Melanie Hickelsberger, Gregor Bauer, Jürgen König

“…A total of 63 packaged GF foods were included in the analysis representing a broad spectrum of different GF categories (flour/bake mix, bread and bakery products, pasta and cereal-based food, cereals, cookies and cakes, snacks and convenience food). …”
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