Results 251 to 260 of about 106,218 (300)

Optimisation of the temperature profile in bread baking

Journal of Food Engineering, 2002
Abstract The common industrial practice in bread making is to bake bread in an oven that is controlled at a constant temperature. Due to the oven structure, the bread effectively experiences four major temperature zones. On the other hand, temperature in each zone is the dominating factor on the baking mechanisms including gelatinisation, enzymatic ...
Therdthai, N., Zhou, W., Adamczak, T.
openaire   +3 more sources

Effect of Pre-Strain and Baking Temperature on Bake-Hardening Behaviour of BH220 Steel

SAE Technical Paper Series, 2023
<div class="section abstract"><div class="htmlview paragraph">Light weighting has been one of major driver in automotive industry for few decades. Today when automobile industry is in the transition from internal combustion engine to electric vehicles it becomes even more dominant driver.
Vikas Jain, Swapnali Misal, Lokesh Paliwal, Asmita Sathaye   +3 more
openaire   +1 more source

Measurement of Softening Temperatures in Dental Bake-on Porcelains

Journal of Dental Research, 1982
An effective porcelain softening temperature is determined from the deflection behavior of split bimaterial (metal/porcelain) rings during cooling. The effective temperature provides an upper temperature bound for thermal expansion comparison and compatibility evaluation.
R L, Bertolotti, H, Fukui
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Optimal temperature profiles for postexposure bake of photoresist

SPIE Proceedings, 1998
In this paper it is shown how to compute optimal temperature profiles for post-exposure bake of photo-resist. The profiles are optimal in the sense that the worst case non-uniformity of the dissolution rate in the photo-resist is minimized. This yields uniform development profiles, which make over- development unnecessary.
Anders Hansson, Stephen P. Boyd
openaire   +1 more source

Vacancy-Hydrogen Dynamics in Samples During Low Temperature Baking

2019
The recent discovery of a modified low temperature baking process lead to a reduction of surface losses and an increase of the accelerating gradient of TESLA shape cavities. The hypothesis linking the accelerator performance and the treatment is the suppression of lossy nanohydrides via defect trapping, with vacancy-hydrogen complexes forming at the ...
Wenskat, M., Bate, C., Cizek, J., Liedke, M. O., Butterling, M., Hirschmann, E., Wagner, A., Reschke, D., Weise, H.   +8 more
openaire   +2 more sources

Effects of Baking Temperature on Crumb‐Staling Kinetics

Cereal Chemistry, 1997
ABSTRACTThis study evaluated the effects of bread baking temperature on the staling kinetics of crumb. Bread dough was leavened and baked in sealed molds. Cooking trials were performed at various temperatures ranging from 90 to 110°C. The crumb samples were then stored at 20°C at constant moisture, and staling was evaluated by measuring crumb elastic ...
Gabriella Giovanelli, Claudio Peri, Valeria Borri   +2 more
openaire   +1 more source

The Impacts of Batter and Baking Temperatures and Baking Time on Sponge Cake Characteristics

2021
Çeşitli yöntemlerle üretilebilen kek, unlu mamuller içerisinde ve modern yaşamda oldukça önemli bir yere sahiptir. Pandispanya, kremalı kek (yaş pasta) üretiminde “pasta altı kek” olarak kullanılan özel bir kek çeşididir. Kek kalitesi pek çok faktöre bağlıdır.
DİZLEK, Halef, ALTAN, Ali
openaire   +1 more source

Effect of Flour Type and Baking Temperature on Cake Dynamic Height Profile Measurements During Baking

Food and Bioprocess Technology, 2008
A dynamic height profile method using digital imaging of cakes at 2 min intervals during baking was used to analyze changes in volume during baking for cakes made with three different flour types (plain flour, heat-treated cake flour, and strong white flour) and baked at three different temperatures (175°C, 190°C, and 205°C).
Mehri HadiNezhad, Francis Butler
openaire   +1 more source