Results 271 to 280 of about 106,218 (300)

Save Energy by Lowering the Baking Temperature

IST International Surface Technology, 2023
Christoph Schumacher, Paul Gneupel
openaire   +1 more source

Low Temperature Nitrogen Baking of a Q0 SRF Cavities

2017
Nitrogen-doping has led to an unprecedented increase in the intrinsic quality factor of bulk-niobium superconducting RF cavities. So far, high temperature baking in a nitrogen atmosphere is used almost exclusively to dope cavities. Recently, we have set focus on low temperature baking to produce similar performance increases and we present those ...
Koufalis, Peter, Furuta, Fumio, Ge, Mingqi, Gonnella, Daniel, Kaufman, John, Liepe, Matthias, Maniscalco, James, Porter, Ryan   +7 more
openaire   +1 more source

Influence of cookies composition on temperature change during baking

7th International Congress Flour-Bread'13 ; 9th Croatian Congress of Cereal Technologists Brašno-Kruh '13 : Book of abstracts, 2013
During baking of bakery products temperature of baking, temperature profiles inside the material, moisture content, volume and colour changes are strongly coupled. The objective of this study was to determine the influence of cookies composition on development of temperature profiles inside the cookies during baking.
Jukić, Marko, Koceva Komlenić, Daliborka, Lukinac Čačić, Jasmina, Budžaki, Sandra, Čačić Kenjerić, Frane   +4 more
openaire   +2 more sources

Baking Temperature and Quality of Angel Cakes1

Journal of the American Dietetic Association, 1969
DOHA A. ELGIDAILY, KAYE FUNK, MARY ELLEN ZABIK   +2 more
openaire   +1 more source

From 1D numerical simulation of bread baking to application of vacuum baking at low temperature

2012
Gas generation and dough mechanical resistance inside bread drive the bubble growth during bread making. The objective was to evaluate the impact of a lowering in external pressure on bread expansion during baking. It was evaluated by numerical vacuum baking simulations ans MRI experiments.
Grenier, D., Lucas, T., Doursat, Christophe, Vanin, F.M., Flick, D., Trystram, G.   +5 more
openaire   +2 more sources

Comparison of ovalbumin glycation induced by high-temperature steaming and high-temperature baking: A study combining conventional spectroscopy with high-resolution mass spectrometry

Food Research International, 2023
Yue-Ming Hu, Pingwei Wen Wen
exaly  

Pasting, rheology, and fine structure of starch for waxy rice powder with high-temperature baking

International Journal of Biological Macromolecules, 2020
Zhengyu Jin, Yaoqi Tian
exaly  

Mathematical modeling of weight loss and crust temperature of toast bread containing guar gum during baking process

Food Science and Nutrition, 2021
Sara Movahhed, Hossein Ahmadi Chenarbon
exaly  

Technical design, costs, and greenhouse gas emissions of solar Injera baking stoves

Renewable and Sustainable Energy Reviews, 2021
Kassa Wudineh Liyew, Yoann Louvet, Ulrike Jordan   +2 more
exaly  

Bread baking under partial vacuum and low temperature conditions

2017
An experimental approach of partial baking of dough rolls at low temperature and under partial vacuum was developed. In contrast to previously applied vacuum to bread dough e.g. Bell et al. (1981) or Gandikota et al. (2004), vacuum was applied simultaneously to heating to set the dough structure. In conventional baking, dough inflation is driven by the
Grenier, D., Diascorn, Y., Le Ray, D., Lucas, T.   +3 more
openaire   +1 more source