Results 21 to 30 of about 106,218 (300)
Biomass energy conversion in a gasifier for injera baking mitad application
Heliyon, 2022 The performance of gasification for Injera baking was explored in this study, as well as the effects of moisture content, and primary and secondary airflow rates.
Tayachew Nega +4 more
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Colour of baked products during baking
Czech Journal of Food Sciences, 2000 The parameters of the colour of the surface of bakery products - brightness L*, a* for red and b* for yellow colour - were measured at different temperature regimes. The parameters were found to change during the time of baking.
P. Novotná, A. Landfeld
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Physics in turkey cooking: Revisit the Panofsky formula
AIP Advances, 2021 Back in 2008, Panofsky gave an empirical formula, T=11.5W2/3, for turkey baking time, T, in hours vs turkey weight, W, in pounds, the so-called Panofsky formula or Panofsky constant. Compared to the previously existed recipes that are based on the simple
Yifei “Jenny” Jin +2 more
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Wide range optical studies on transparent SWNT films [PDF]
, 2004 We present transmission spectra from the far infrared through the ultraviolet region on freestanding SWNT films at temperatures between 40 and 300 K. Several interesting features are observed in the low-frequency part of the spectrum: the Drude-like ...
Borondics, Ferenc +5 more
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Molecules, 2020 Food processing optimization can enhance the nutrient bioavailability, storage time, and stability of convenience foods. Baking is a heat and mass transfer process with a high impact on the shelf-life of the obtained product; a small variation in the ...
Daniel Rico +3 more
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Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch [PDF]
, 2016 The effect of three enzymes on the fundamental rheological parameters of bread dough with high content of resistant starch (RS) was studied. The RS was added as an alternative to increase the fiber ingestion while the enzymes, to overcome the gluten ...
Altuna, Luz +2 more
core +2 more sources
Jurnal Gizi dan Pangan, 2023 This research aims to evaluate the effect of multiple-micronutrient fortification, baking temperature, and baking time on the sensory acceptance of butter cookies. Unfortified and fortified cookies with 3.2% (w/w) multiple-micronutrient mix were baked with different treatments: 170°C for 15 minutes and 190 °C for 9 minutes.
Widya Indriani +2 more
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Heliyon, 2020 This research investigates the effect of baking temperature and time on the resistant starch (RS), glycemic index (GI) and glycemic load (GL) of gluten-free cookies, optimized the processing parameter using a chemometrics approach of response surface ...
Babatunde Olawoye +3 more
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The effect of replacing red palm stearin with red palm olein in baked potato cookies
Grasas y Aceites, 2022 Potato cookies were formulated by replacing red palm stearin (RPS) by red palm olein (RPOL) at 0, 17 and 35%, and then baked at 160, 180 and 200 °C for 10, 12 and 15 min. The sensory analysis, using an orthogonal test, showed that a RPS-RPOL ratio of 65:
J. Xu +4 more
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Mathematical Modeling of Temperature in Bread Baking
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 2011 This paper aims to obtain a mathematical model to describe the evolution of temperature during the baking of bread and pastry bakers, and how these developments affect the main qualitative characteristics of the finished product such as skin color, temperature heating of the product and weight loss in cooking.
Adriana Paula DAVID +3 more
openaire +2 more sources