Results 41 to 50 of about 25,693 (302)
Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread
, 2022 Wheat grain obtained from agricultural overproduction is stored for a long time in grain warehouses, which reduces its baking value. The aim of this study was to use barley and wheat malt flours as additives to flours obtained from grain of different ...
Gorzelany, Józef +5 more
core +1 more source
Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties
Applied SciencesThis study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans.
Sylwia Stępniewska +5 more
doaj +1 more source
Peculiarities of using steam-convection oven for production of bakery products [PDF]
Техника и технология пищевых производств, 2018 The article presents the results of research on the peculiarities of proofing and baking bakery products using a steam-convection oven for continuous proofing and baking.
Markova Y., Markov A., Romanov A.
doaj +1 more source
Вавиловский журнал генетики и селекции, 2023 Studies of the genetic base and polymorphism of bread wheat cultivars aimed at identifying alleles of genes associated with high baking and other economically valuable traits seem to be relevant, since bread wheat, along with all representatives of the ...
A. A. Galimova, B. R. Kuluev
doaj +1 more source
Advanced Engineering Materials, EarlyView.A hierarchical porous copper current collector is fabricated via three‐dimensional printing combined with pressureless sintering to stabilize lithium metal anodes. The interconnected architecture lowers local current density, guides uniform Li deposition within pores, and suppresses dendrite growth.
Alok Kumar Mishra, Mukul Shukla
wiley +1 more source
Effect of baking improvers on the quality of whole cassava biscuits [PDF]
Journal of Food Science and Technology, 2012 Improving agents such as ascorbic acid, sodium metabisulphite, sorbic acid and soyflour were used in the production of whole cassava biscuits. Cassava flour and small amount of soyflour were produced. Bulk density, water binding capacity and amylograph viscosity of cassava flour were determined.
A O, Obadina, O B, Oyewole, G, Olaniyi
openaire +2 more sources
Advanced Engineering Materials, EarlyView.A distinct semi‐confined inner‐tube chemical vapor deposition geometry enables reproducible, large‐area growth of phase‐pure 2D β′‐In2Se3 from InI + Se precursors. Engineering local vapor transport and optimizing precursor delivery and temperature–time conditions yield uniform continuous films.
Dasun P. W. Guruge +8 more
wiley +1 more source
Impact of selected baking and vacuum cooling parameters on the quality of toast bread [PDF]
, 2021 Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch)Vacuum cooling of baked goods can deliver many advantages in terms of product quality and productivity, such as higher volumes and shorter cooling times.
Buchli, Jürg +5 more
core +1 more source
Influence of Baking and Thawing Conditions on Quality of Par-Baked Meat Pie
Journal of Agriculture & Life Science, 2013 We determined the influences of baking time and thawing conditions on par-baked meat pie from commercial wheat flours in Korean market. Optimum water absorption and resting time of dough sheet for meat pie were 33% and one hour, respectively. Loaf volume and crust color of par-baked meat pie with 12 min initial baking at 210°C, frozen at -30°C and then
Ha-Na Kang +6 more
openaire +1 more source
Influence of baking conditions on the quality attributes of sponge cake [PDF]
Food Science and Technology International, 2016 Sponge cake is a sweet bakery product characterized by its aerated and soft crumb and by its thin-coloured crust. The aim of this work is to analyse the influence of baking conditions (natural or forced convection, steam injection, oven temperature from 140 ℃ to 180 ℃) on sponge cake quality.
Ureta, María Micaela +2 more
openaire +4 more sources