Pekarska proporcija (Serbian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Pekarska proporcija" in Serbian language version.

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13books.google.com

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1hathitrust.org

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archive.org

Gisslen, Wayne (2009). Professional baking. New York: John Wiley. стр. 24. ISBN 978-0-471-78349-7.

books.google.com

Paula I. Figoni (2010). How Baking Works: Exploring the Fundamentals of Baking Science. New York: Wiley. стр. 9—11. ISBN 978-0-470-39267-6. Приступљено 6. 12. 2010. „Baker's percentage—sometimes called formula percentage or indicated as "on flour weight basis"—is different from the percentages commonly taught in math classes.”
Griffin, Mary Annarose; Gisslen, Wayne (2005). Professional baking (4th изд.). New York: John Wiley. стр. 10. ISBN 978-0-471-46427-3. Приступљено 1. 1. 2011.
Corriher, Shirley (2008). BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes. New York: Scribner. стр. 32. ISBN 978-1-4165-6078-4. Приступљено 9. 12. 2010.
Hui, Yiu H. (2006). Handbook of food science, technology, and engineering. Washington, DC: Taylor & Francis. стр. 16-6. ISBN 978-0-8493-9849-0. Приступљено 9. 12. 2010.
Laura Halpin Rinsky; Glenn Rinsky (2009). The pastry chef's companion: a comprehensive resource guide for the baking and pastry professional. Chichester: John Wiley & Sons. стр. 19. ISBN 978-0-470-00955-0. Приступљено 9. 12. 2010.
Daniel T. DiMuzio (2009). Bread Baking: An Artisan's Perspective. New York: Wiley. стр. 31. ISBN 978-0-470-13882-3. Приступљено 11. 12. 2010.
Cauvain, Stanley P. (2003). Bread making: improving quality. Boca Raton: CRC Press. стр. 475. ISBN 978-1-85573-553-8. Приступљено 8. 12. 2010. „Generally the taste of yeast itself is not detectable in bread unless the amount of yeast used is greater than 2.5% based on the weight of flour.”
J. Scott Smith; Yiu H. Hui, ур. (2004). Food processing: principles and applications. Cambridge, MA: Blackwell Pub. стр. 178. ISBN 978-0-8138-1942-6. Приступљено 29. 12. 2010. „Formula—term used instead of "recipe," by the baking industry; the weight of each ingredient is determined based on the weight of flour at 100%.
Formula percent—term used by the baking industry to describe the amount of each ingredient by weight for a "recipe" or formula compared to the weight of all ingredients.”
Yiu H. Hui, ур. (2007). Handbook of food products manufacturing. New York: Wiley. стр. 302. ISBN 978-0-470-12524-3. Приступљено 29. 12. 2010. „True formula percent (true percent): Term used by the baking industry to describe the amount of each ingredient by weight for a "recipe" or formula compared with the total weight of all ingredients.”
Michele Marcotte; Hosahalli Ramaswamy (2005). Food Processing: Principles and Applications. Boca Raton: CRC. стр. 14—15. ISBN 978-1-58716-008-0. Приступљено 25. 12. 2010.
Gisslen, Wayne (2007). Professional cooking (Sixth изд.). New York: John Wiley. стр. 893. ISBN 978-0-471-66376-8. Приступљено 25. 12. 2010.
Stanley P Cauvain (2009). Stanley P. Cauvain; Linda S. Young, ур. The ICC Handbook of Cereals, Flour, Dough & Product Testing: Methods and Applications. BakeTran, High Wycombe, Buckinghamshire, UK. Lancaster, Pennsylvania: DEStech Publications, Inc. стр. 69. ISBN 978-1-932078-99-2. Приступљено 26. 12. 2010. „Using Cereal Testing at Mill Intake" > "The Bulk Density of Grain (Hectolitre Mass, Bushel Mass, Test Weight, Specific Weight)”
Wihlfahrt, Julius Emil (1913) [1905]. A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes. THE FLEISCHMANN CO. стр. 25. Приступљено 22. 1. 2010.

hathitrust.org

babel.hathitrust.org

Quartermaster Corps, ур. (1939). Army baker. Washington: U.S. Government Printing Office. стр. 38—41. Training Manual No. 2100-151. Приступљено 7. 2. 2012. „The sum of the percentages of ingredients used in any dough is commonly referred to as the formula percentage (168 percent in example in b above). The sum of the weights of ingredients used in a dough is commonly referred to as formula weight (462 pounds in example in c above).”