Results 61 to 70 of about 251,398 (303)

Impact of humidified baking on crust and crumb properties of open bread during storage [PDF]

, 2013
Humidified baking was investigated in the light of producing breads envisaged to have better quality and freshness. Open bread loaves were prepared using the straight dough method where baking was performed with or without humidity at three levels of ...
Abdul Rahman, Russly, Chin, Nyuk Ling, Mohd Jusoh, Yanti Maslina, Yusof, Yus Aniza   +3 more
core   +1 more source

Domain Wall Rebounds Driven by Competing Entropic and Spin‐Transfer Torques in Cylindrical Nanowires

Advanced Functional Materials, EarlyView.
Domain‐wall motion in cylindrical magnetic nanowires driven by nanosecond current pulses. Low current densities efficiently displace domain walls, whereas higher currents cause rebound at the wire ends. The effect results from the interplay between spin‐transfer torque and thermally induced processes, highlighting the role of thermal gradients in ...
Elias Saugar, Jorge Marqués‐Marchán, Sara Catalano, Agustina Asenjo, Michael Foerster, Miguel Angel Niño, Manuel Vazquez, Fèlix Casanova, Arantxa Fraile Rodríguez, Rafael P. Del Real, Oksana Chubykalo‐Fesenko, Cristina Bran   +11 more
wiley   +1 more source

High-temperature drying of organically grown bread rye [PDF]

, 2002
Mycotoxin producing fungi are naturally occurring components in cereals. When produced, some of the mycotoxins are toxic to humans and animals. Heat treatment is a method to reduce fungal abundance on cereals.
Elmholt, Susanne, Kristensen, Erik F.
core  

Shaping of Biohybrid Functional Living Materials

Advanced Functional Materials, EarlyView.
This work demonstrates a strategy for shaping living mycelium into functional materials by directing its natural growth. Nanoparticles armor hyphae, micron‐scale particles entangle within the network, and printed hydrogel architectures steer expansion, creating defined geometries.
Sarah Schyck, Mark Ablonczy, Sourav Patranabish, Kunal Masania   +3 more
wiley   +1 more source

Baking

, 2014
Le chapitre présente les principaux mécanismes régissant la cuisson de produits céréaliers, incluant le transport d’énergie, le transport d’eau, la gélatinisation de l’amidon et la coagulation des protéines, l’évolution de la porosité gazeuse, la formation de la croute.
  +5 more sources

What should organic farmers grow: heritage or modern spring wheat varieties? Report from a study comparing yields, grain and bread quality [PDF]

, 2019
For a 100% organic value chain, we need more varieties suitable for organic cultivation. Varieties bred for organic growing is a challenge in small markets. Many breeding goals are equal for organic and conventional cereals.
Dieseth, Jon Arne, Frøseth, Randi Berland, Lindö, Caroline, Løes, Anne-Kristin, Skaret, Josefine   +4 more
core  

Parallel 3D Bioprinting on SLIPS‐Microarrays

Advanced Functional Materials, EarlyView.
This work introduces the first truly parallel 3D bioprinting method, enabling both the simultaneous fabrication of hundreds of cell laden hydrogel 3D structures and their HTS in individual liquid compartments. By integrating Digital Light Processing (DLP) stereolithography with functional micropatterns, the platform decouples printing time from array ...
Julius von Padberg, Julian A. Serna, Maike Schliephake, Pavel A. Levkin   +3 more
wiley   +1 more source

Uncovering the Origin of Efficiency Roll‐Off in TADF OLEDs

Advanced Functional Materials, EarlyView.
OLEDs based on thermally activated delayed fluorescent (TADF) materials often suffer from a severe drop in efficiency at high brightness levels. This work presents a technique to uncover the source of this efficiency drop, and quantifies the exciton‐exciton and exciton‐polaron annihilation processes responsible for efficiency losses in our TADF OLEDs ...
Liam G. King, Kou Yoshida, Arvydas Ruseckas, Ifor D. W. Samuel   +3 more
wiley   +1 more source

DETERMINING THE MODES OF TECHNOLOGICAL OPERATIONS IN THE PRODUCTION OF EINKORN WHEAT BREAD MADE OF FROZEN DOUGH AND ENRICHED WITH JERUSALEM ARTICHOKE FLOUR

Harčova Nauka ì Tehnologìâ, 2018
Einkorn wheat is a grain crop characterized by the ability not to accumulate heavy metals from the soil. Besides, it is rich in selenium. Jerusalem artichoke is rich in inulin. From the combination of these two types of flour (einkorn wheat and Jerusalem
N. Stankova, T. Gogova, L. Paramonenko
doaj   +1 more source

Effects Of Baking Temperature, Time And Humidity On Bread Crust And Crumb Properties [PDF]

, 2008
The main objectives of this study are to investigate the effects of baking temperature, time and humidity on bread qualities and subsequently find the relationship between bread crust and crumb properties.
Mohd. Jusoh, Yanti Maslina
core