NZ Baking Industry

Crop & Food Research Confidential Report No. 111.
Inulin in bakery products - literature review

Crop & Food Research Confidential Report No. 153.
Mitigation of corrosion in provers, Part II

Crop & Food Research Confidential Report No. 237.
Shelf life studies B - Staling in bread and sandwiches at low temperatures

Crop & Food Research Confidential Report No. 259.
Staling in cakes - part 2

Crop & Food Research Confidential Report No. 266.
Wholemeal bread

Crop & Food Research Confidential Report No. 274.
Inulin and oligofructose in bakery products

Crop & Food Research Confidential Report No. 303.
Improving the control of roux properties - literature review

Crop & Food Research Confidential Report No. 383.
Beyond the GI factor - bread is still the staff of life

Crop & Food Research Confidential Report No. 416.
Quality improvement of wholemeal bread

Crop & Food Research Confidential Report No. 419.
Flour properties for pasta manufacture

Crop & Food Research Confidential Report No. 437.
The millstreams project - final report 30 June 2001

Crop & Food Research Confidential Report No. 484.
Increasing Dough Temperatures

FoodInfo Confidential Report No. 104.
Oxidation - Part Two - the effects of ascorbic acid on the oxidation responses of dough and bread

FoodInfo Confidential Report No. 108.
Canadian wheats - Quality control, their use in the baking industry, and blending with New Zealand wheats

FoodInfo Confidential Report No. 184.
Potential methods for inhibiting or preventing tyrosinase related discolouration

FoodInfo Confidential Report No. 223.
Storage conditions for 1997 Canterbury wheat

FoodInfo Confidential Report No. 230.
Investigation of the use of the LECO analyser

FoodInfo Confidential Report No. 233.
The use of transglutaminase in pastries and croissants - progress report

FoodInfo Confidential Report No. 239.
Sauces and thickeners - final research report

FoodInfo Confidential Report No. 243.
Crumb strength - part 1

FoodInfo Confidential Report No. 244.
Feasibility study of an ohmic heating cell for yeast activity measurement

FoodInfo Confidential Report No. 299.
Crumb strength - Part 2

FoodInfo Confidential Report No. 306.
Pest and pesticide management in the grain food value chain

FoodInfo Confidential Report No. 307.
Development of small scale tests for determining gluten quality

FoodInfo Confidential Report No. 308.
The use of transglutaminase in baked products - final research report

FoodInfo Confidential Report No. 331
Free radical chemistry in dough

FoodInfo Confidential Report No. 343.
Microwave toughening in bread.

FoodInfo Confidential Report No. 344.
Staling in cakes - shelf life studies A

FoodInfo Confidential Report No. 345.
SKCS analysis of ACE trial samples.

FoodInfo Confidential Report No. 351.
NIR protein and moisture measurements: the 1999 harvest calibration check round

FoodInfo Confidential Report No. 353.
Allergic and allergic-type reactions among baking industry personnel - a survey

FoodInfo Confidential Report No. 356.
Prover corrosion

FoodInfo Confidential Report No. 373.
Adoption of the Dumas combustion method as the standard protein measurement for New Zealand wheat and flour

FoodInfo Confidential Report No. 96.
Oxidation - Part 1: the response of dough density and bread quality to the mixing of air into doughs.

FoodInfo Confidential Report No. 97.
Yeast fermentation in doughs.