Research Explorer

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Researcher

Celeste Verbeke

Awards & Distinctions

7 Results

2024

An impact assessment of par-baking and storage on the quality of wheat, whole wheat, and whole rye breads

Celeste VerbekeEls DebonneHannah Van LeirsbergheFilip Van BockstaeleMia Eeckhout

A1 Journal Article in FOODS

Effect of heating rate during baking on dough rheology and the technological quality of par-baked bread

Celeste VerbekeSilke VersluysFilip Van BockstaeleMia EeckhoutEls Debonne

Technological evaluation of fiber effects in wheat-based dough and bread

Celeste VerbekeEls DebonneStien VerseleFilip Van BockstaeleMia Eeckhout

A1 Journal Article in FOODS

2023

Growth/no-growth models of propionic and sorbic acid for bread and cake moulds

Els DebonneGabriele GiannottiCeleste VerbekeMia EeckhoutFrank Devlieghere

A1 Journal Article in FOOD CONTROL

The impact of par-baking on the technological quality of wheat, whole wheat, and whole rye bread

Celeste VerbekeFilip Van BockstaeleMia EeckhoutEls Debonne

2022

Impact of fiber-enriched wheat flour on the technological quality of wheat doughs and breads

Celeste VerbekeStien VerseleMia EeckhoutFilip Van BockstaeleEls Debonne

Reduction of par-baked bread additives by process optimization

Els DebonneCharles LanduytCeleste VerbekeIngrid De LeynMia Eeckhout