Research Explorer

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Researcher

Celeste Verbeke

Publications & Research Data

Awards & Distinctions

9 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

Data from: 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

Data from: Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread

Celeste VerbekeEls DebonneStien VerseleFilip Van BockstaeleMia Eeckhout

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