Croissant (English Wikipedia)

Hartley, Alto (16 January 2019). "A Brief History of the Croissant". Alto Hartley. Archived from the original on 16 June 2019. Retrieved 16 June 2019.

archive.org

Davidson, Alan (1999). Oxford Companion to Food. Oxford University Press. p. 232. ISBN 978-0-19-211579-9. via Olver, Lynne. "Croissants". The Food Timeline. Archived from the original on 25 September 2011. Retrieved 29 March 2016.
Cauvain, Stanley P.; Young, Linda S., eds. (2006). "Ingredients and Their Influences". Baked Products. Blackwell Publishing. pp. 72–98. doi:10.1002/9780470995907. ISBN 9780470995907.

archive.today

Bertrand Rothé, "Il est bon mon croissant (surgelé)" Archived 19 July 2012 at archive.today, Bakchich Info, 11 March 2008

bakchich.info

Bertrand Rothé, "Il est bon mon croissant (surgelé)" Archived 19 July 2012 at archive.today, Bakchich Info, 11 March 2008

bakeinfo.co.nz

"Information Sheets". www.bakeinfo.co.nz. Baking Industry Research Trust. Archived from the original on 20 December 2016. Retrieved 14 December 2016.
"Rising (fermentation)". www.bakeinfo.co.nz. Baking Industry Research Trust. Archived from the original on 20 December 2016. Retrieved 14 December 2016.

books.google.com

Davidson, Alan (21 August 2014). The Oxford Companion to Food. OUP Oxford. p. 232 and 237. ISBN 978-0-19-104072-6.
Davidson, Alan (21 August 2014). The Oxford Companion to Food. OUP Oxford. ISBN 978-0-19-104072-6.
Gottschalk, Alfred (1948). Histoire de l'alimentation et de la gastronomie depuis la préhistoire jusqua'à nos jours: Illus. documentaires (in French). Editions Hippocrate. Archived from the original on 16 February 2017.

doi.org

Ooms, Nand; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A. (2 October 2016). "Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review". Critical Reviews in Food Science and Nutrition. 56 (13): 2101–2114. doi:10.1080/10408398.2014.928259. ISSN 1040-8398. PMID 26177127. S2CID 566664.
Bent, Alan J. (1 January 2007). "Speciality Fermented Goods". Technology of Breadmaking. Springer US. pp. 245–274. doi:10.1007/0-387-38565-7_9. ISBN 9780387385631.
Wieser, Herbert (1 April 2007). "Chemistry of gluten proteins". Food Microbiology. 24 (2): 115–119. doi:10.1016/j.fm.2006.07.004. ISSN 0740-0020. PMID 17008153.
Goesaert, H.; Brijs, K.; Veraverbeke, W. S.; Courtin, C. M.; Gebruers, K.; Delcour, J. A. (1 January 2005). "Wheat flour constituents: how they impact bread quality, and how to impact their functionality". Trends in Food Science & Technology. Second International Symposium on Sourdough: From Fundamentals to Applications. 16 (1–3): 12–30. doi:10.1016/j.tifs.2004.02.011.
Huang, Weining; Kim, Yangsoo; Li, Xianyu; Rayas-Duarte, Patricia (1 November 2008). "Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature". Journal of Cereal Science. 48 (3): 639–646. doi:10.1016/j.jcs.2008.02.008.
McClements, David Julian (4 March 2010). "Emulsion Design to Improve the Delivery of Functional Lipophilic Components". Annual Review of Food Science and Technology. 1 (1): 241–269. doi:10.1146/annurev.food.080708.100722. ISSN 1941-1413. PMID 22129337.
Cauvain, Stanley P.; Young, Linda S., eds. (2006). "Ingredients and Their Influences". Baked Products. Blackwell Publishing. pp. 72–98. doi:10.1002/9780470995907. ISBN 9780470995907.
Goesaert, Hans; Slade, Louise; Levine, Harry; Delcour, Jan A. (1 November 2009). "Amylases and bread firming – an integrated view". Journal of Cereal Science. Special Section: Enzymes in Grain Processing. 50 (3): 345–352. doi:10.1016/j.jcs.2009.04.010.
Sievert, Dietmar; Hoseney, R. Carl; Delcour, Jan A. (2000). Ullmann's Encyclopedia of Industrial Chemistry. Wiley-VCH Verlag GmbH & Co. KGaA. doi:10.1002/14356007.a04_331.pub2. ISBN 9783527306732. S2CID 137346105.
Borwankar, R. P.; Frye, L. A.; Blaurock, A. E.; Sasevich, F. J. (1 January 1992). "Rheological characterization of melting of margarines and tablespreads". Journal of Food Engineering. Rheology of Foods. 16 (1): 55–74. doi:10.1016/0260-8774(92)90020-7.
Bosmans, Geertrui M.; Lagrain, Bert; Ooms, Nand; Fierens, Ellen; Delcour, Jan A. (15 May 2013). "Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming". Journal of Agricultural and Food Chemistry. 61 (19): 4646–4654. Bibcode:2013JAFC...61.4646B. doi:10.1021/jf4010466. ISSN 0021-8561. PMID 23631677. Archived from the original on 25 July 2018. Retrieved 5 February 2019.
Gray, J.A.; Bemiller, J.N. (2003). "Bread Staling: Molecular Basis and Control". Comprehensive Reviews in Food Science and Food Safety. 2 (1): 1–21. doi:10.1111/j.1541-4337.2003.tb00011.x. ISSN 1541-4337. PMID 33451240.
Roca, Elisabeth; Guillard, Valérie; Guilbert, Stéphane; Gontard, Nathalie (1 March 2006). "Moisture migration in a cereal composite food at high water activity: Effects of initial porosity and fat content". Journal of Cereal Science. 43 (2): 144–151. doi:10.1016/j.jcs.2005.08.008.

foodtimeline.org

Davidson, Alan (1999). Oxford Companion to Food. Oxford University Press. p. 232. ISBN 978-0-19-211579-9. via Olver, Lynne. "Croissants". The Food Timeline. Archived from the original on 25 September 2011. Retrieved 29 March 2016.

freyfinebooks.com

www.bibliopolis.com. "LA CUISINE ANGLO-AMERICAINE by Sylvain Claudius Goy on Frey Fine Books". Frey Fine Books. Archived from the original on 23 March 2023. Retrieved 23 March 2023.

harvard.edu

ui.adsabs.harvard.edu

Bosmans, Geertrui M.; Lagrain, Bert; Ooms, Nand; Fierens, Ellen; Delcour, Jan A. (15 May 2013). "Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming". Journal of Agricultural and Food Chemistry. 61 (19): 4646–4654. Bibcode:2013JAFC...61.4646B. doi:10.1021/jf4010466. ISSN 0021-8561. PMID 23631677. Archived from the original on 25 July 2018. Retrieved 5 February 2019.

ice.edu

"A Brief History of the Croissant | Institute of Culinary Education". www.ice.edu. 30 January 2023. Retrieved 9 January 2024.
"A Brief History of the Croissant | Institute of Culinary Education". www.ice.edu. 30 January 2023. Retrieved 23 March 2023.

kuleuven.be

lirias.kuleuven.be

Bosmans, Geertrui M.; Lagrain, Bert; Ooms, Nand; Fierens, Ellen; Delcour, Jan A. (15 May 2013). "Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming". Journal of Agricultural and Food Chemistry. 61 (19): 4646–4654. Bibcode:2013JAFC...61.4646B. doi:10.1021/jf4010466. ISSN 0021-8561. PMID 23631677. Archived from the original on 25 July 2018. Retrieved 5 February 2019.

nefisyemektarifleri.com

"Pastane Ay Çöreği". 23 October 2014. Archived from the original on 20 December 2016. Retrieved 11 December 2016.
"İzmir Çöreği (Pastiç)". 14 February 2016. Archived from the original on 20 December 2016. Retrieved 11 December 2016.

nih.gov

pubmed.ncbi.nlm.nih.gov

Ooms, Nand; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A. (2 October 2016). "Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review". Critical Reviews in Food Science and Nutrition. 56 (13): 2101–2114. doi:10.1080/10408398.2014.928259. ISSN 1040-8398. PMID 26177127. S2CID 566664.
Wieser, Herbert (1 April 2007). "Chemistry of gluten proteins". Food Microbiology. 24 (2): 115–119. doi:10.1016/j.fm.2006.07.004. ISSN 0740-0020. PMID 17008153.
McClements, David Julian (4 March 2010). "Emulsion Design to Improve the Delivery of Functional Lipophilic Components". Annual Review of Food Science and Technology. 1 (1): 241–269. doi:10.1146/annurev.food.080708.100722. ISSN 1941-1413. PMID 22129337.
Bosmans, Geertrui M.; Lagrain, Bert; Ooms, Nand; Fierens, Ellen; Delcour, Jan A. (15 May 2013). "Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming". Journal of Agricultural and Food Chemistry. 61 (19): 4646–4654. Bibcode:2013JAFC...61.4646B. doi:10.1021/jf4010466. ISSN 0021-8561. PMID 23631677. Archived from the original on 25 July 2018. Retrieved 5 February 2019.
Gray, J.A.; Bemiller, J.N. (2003). "Bread Staling: Molecular Basis and Control". Comprehensive Reviews in Food Science and Food Safety. 2 (1): 1–21. doi:10.1111/j.1541-4337.2003.tb00011.x. ISSN 1541-4337. PMID 33451240.

oberoesterreich-tourismus.at

The 1839 date, and most of what follows, is documented in Jim Chevallier, August Zang and the French Croissant: How Viennoiserie Came to France, p. 3–30; for the 1838 date, see Giles MacDonogh "Reflections on the Third Meditation of La Physiologie du goût and Slow Food" Archived 3 March 2016 at the Wayback Machine (p. 8); an Austrian PowerPoint – Ess-Stile Archived 29 May 2012 at the Wayback Machine – gives the date of 1840 (slide 46). A 1909 image of the bakery shows the same date for its founding, but the bakery was already documented in the press before that.

semanticscholar.org

api.semanticscholar.org

Ooms, Nand; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A. (2 October 2016). "Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review". Critical Reviews in Food Science and Nutrition. 56 (13): 2101–2114. doi:10.1080/10408398.2014.928259. ISSN 1040-8398. PMID 26177127. S2CID 566664.
Sievert, Dietmar; Hoseney, R. Carl; Delcour, Jan A. (2000). Ullmann's Encyclopedia of Industrial Chemistry. Wiley-VCH Verlag GmbH & Co. KGaA. doi:10.1002/14356007.a04_331.pub2. ISBN 9783527306732. S2CID 137346105.

slowfood.fr

The 1839 date, and most of what follows, is documented in Jim Chevallier, August Zang and the French Croissant: How Viennoiserie Came to France, p. 3–30; for the 1838 date, see Giles MacDonogh "Reflections on the Third Meditation of La Physiologie du goût and Slow Food" Archived 3 March 2016 at the Wayback Machine (p. 8); an Austrian PowerPoint – Ess-Stile Archived 29 May 2012 at the Wayback Machine – gives the date of 1840 (slide 46). A 1909 image of the bakery shows the same date for its founding, but the bakery was already documented in the press before that.

smithsonianmag.com

Fiegl, Amanda. "Is the Croissant Really French?". Smithsonian Magazine. Archived from the original on 25 June 2022. Retrieved 26 April 2022.

theguardian.com

Letters (23 February 2016). "A short history of the croissant shows it's Viennese, not French". The Guardian. ISSN 0261-3077. Retrieved 11 November 2024.

time.com

"Living: Croissant Vite" Archived 25 August 2013 at the Wayback Machine. Time. 8 September 1980

newsfeed.time.com

Groden, Claire (2 August 2013). "Syrian Rebels Ban Croissants in Aleppo". Time. Archived from the original on 7 August 2013. Retrieved 9 August 2013.

uni-trier.de

germazope.uni-trier.de

"Wörterbuchnetz". germazope.uni-trier.de. Archived from the original on 1 October 2015.

web.archive.org

Fiegl, Amanda. "Is the Croissant Really French?". Smithsonian Magazine. Archived from the original on 25 June 2022. Retrieved 26 April 2022.
"Living: Croissant Vite" Archived 25 August 2013 at the Wayback Machine. Time. 8 September 1980
"Wörterbuchnetz". germazope.uni-trier.de. Archived from the original on 1 October 2015.
Hartley, Alto (16 January 2019). "A Brief History of the Croissant". Alto Hartley. Archived from the original on 16 June 2019. Retrieved 16 June 2019.
The 1839 date, and most of what follows, is documented in Jim Chevallier, August Zang and the French Croissant: How Viennoiserie Came to France, p. 3–30; for the 1838 date, see Giles MacDonogh "Reflections on the Third Meditation of La Physiologie du goût and Slow Food" Archived 3 March 2016 at the Wayback Machine (p. 8); an Austrian PowerPoint – Ess-Stile Archived 29 May 2012 at the Wayback Machine – gives the date of 1840 (slide 46). A 1909 image of the bakery shows the same date for its founding, but the bakery was already documented in the press before that.
www.bibliopolis.com. "LA CUISINE ANGLO-AMERICAINE by Sylvain Claudius Goy on Frey Fine Books". Frey Fine Books. Archived from the original on 23 March 2023. Retrieved 23 March 2023.
Gottschalk, Alfred (1948). Histoire de l'alimentation et de la gastronomie depuis la préhistoire jusqua'à nos jours: Illus. documentaires (in French). Editions Hippocrate. Archived from the original on 16 February 2017.
Davidson, Alan (1999). Oxford Companion to Food. Oxford University Press. p. 232. ISBN 978-0-19-211579-9. via Olver, Lynne. "Croissants". The Food Timeline. Archived from the original on 25 September 2011. Retrieved 29 March 2016.
Groden, Claire (2 August 2013). "Syrian Rebels Ban Croissants in Aleppo". Time. Archived from the original on 7 August 2013. Retrieved 9 August 2013.
"Pastane Ay Çöreği". 23 October 2014. Archived from the original on 20 December 2016. Retrieved 11 December 2016.
"İzmir Çöreği (Pastiç)". 14 February 2016. Archived from the original on 20 December 2016. Retrieved 11 December 2016.
"Information Sheets". www.bakeinfo.co.nz. Baking Industry Research Trust. Archived from the original on 20 December 2016. Retrieved 14 December 2016.
"Rising (fermentation)". www.bakeinfo.co.nz. Baking Industry Research Trust. Archived from the original on 20 December 2016. Retrieved 14 December 2016.
Bosmans, Geertrui M.; Lagrain, Bert; Ooms, Nand; Fierens, Ellen; Delcour, Jan A. (15 May 2013). "Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming". Journal of Agricultural and Food Chemistry. 61 (19): 4646–4654. Bibcode:2013JAFC...61.4646B. doi:10.1021/jf4010466. ISSN 0021-8561. PMID 23631677. Archived from the original on 25 July 2018. Retrieved 5 February 2019.

worldcat.org

search.worldcat.org

Chevallier, Jim (2009). August Zang and the french croissant : how viennoiserie came to France. Chez Jim Books. ISBN 978-1-4486-6784-0. OCLC 903249778.
Letters (23 February 2016). "A short history of the croissant shows it's Viennese, not French". The Guardian. ISSN 0261-3077. Retrieved 11 November 2024.
Ooms, Nand; Pareyt, Bram; Brijs, Kristof; Delcour, Jan A. (2 October 2016). "Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review". Critical Reviews in Food Science and Nutrition. 56 (13): 2101–2114. doi:10.1080/10408398.2014.928259. ISSN 1040-8398. PMID 26177127. S2CID 566664.
Wieser, Herbert (1 April 2007). "Chemistry of gluten proteins". Food Microbiology. 24 (2): 115–119. doi:10.1016/j.fm.2006.07.004. ISSN 0740-0020. PMID 17008153.
McClements, David Julian (4 March 2010). "Emulsion Design to Improve the Delivery of Functional Lipophilic Components". Annual Review of Food Science and Technology. 1 (1): 241–269. doi:10.1146/annurev.food.080708.100722. ISSN 1941-1413. PMID 22129337.
Carl, Hoseney, R. (1 January 2010). Principles of cereal science and technology. AACC International. OCLC 457130408.{{cite book}}: CS1 maint: multiple names: authors list (link)
Bosmans, Geertrui M.; Lagrain, Bert; Ooms, Nand; Fierens, Ellen; Delcour, Jan A. (15 May 2013). "Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming". Journal of Agricultural and Food Chemistry. 61 (19): 4646–4654. Bibcode:2013JAFC...61.4646B. doi:10.1021/jf4010466. ISSN 0021-8561. PMID 23631677. Archived from the original on 25 July 2018. Retrieved 5 February 2019.
Gray, J.A.; Bemiller, J.N. (2003). "Bread Staling: Molecular Basis and Control". Comprehensive Reviews in Food Science and Food Safety. 2 (1): 1–21. doi:10.1111/j.1541-4337.2003.tb00011.x. ISSN 1541-4337. PMID 33451240.

worldcat.org

Chevallier, Jim (2009). August Zang and the french croissant : how viennoiserie came to France. Chez Jim Books. ISBN 978-1-4486-6784-0. OCLC 903249778.