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Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples
Foods, 2021 Whole grain oat has become an increasingly popular baking ingredient. Still, oat baking poses many industrial challenges because the baking quality criteria have not been set for whole grain oat flours, and cultivar variation remains unknown. We aimed to
Saara Sammalisto +2 more
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Study on Processing Optimization of Liquid Smoke and Baking in Low-Sodium Cured Pork
Shipin gongye ke-ji, 2023 To obtain healthy, low-sodium cured pork with good flavor, the processing optimization of the liquid smoke and baking was carried out through single factor experiment and orthogonal experiment in the present study.
Xue DONG +9 more
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Metals, 2023 This study presents information on the behavior of paint baking (PB) after resistance spot welding of the 5- and 6xxx series aluminum alloys. The weld parameters are optimized, and the weld specimens are baked three times for 20 min at 180 °C to simulate
Hong-geun Park +5 more
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Evaluation of wheat/non-traditional flour composite
Czech Journal of Food Sciences, 2014 We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level ...
Taťana Hofmanová +2 more
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Wheat flour fermentation study
Czech Journal of Food Sciences, 2004 Fermentograph and baking properties of 98 wheat flour samples (two sets of commercial and one set of variety) were evaluated in the form of fermented dough.
I. Švec, M. Hrušková
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Frontiers in Chemistry, 2020 The baking process demands a high amount of energy, but only one-third of the total energy supply to the baking oven is actually used for baking, while the rest is dissipated to the environment.
Vojislav Jovicic +5 more
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Chia and teff as improvers of wheat-barley dough and cookies
Czech Journal of Food Sciences, 2017 Basic wheat-barley flour premixes were blended at ratios 70 : 30 and 50 : 50 (w/w), and white or dark types of wholemeal chia and teff replaced 5 or 10% of these bases.
Ivan Švec +2 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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Foods, 2021 Vital gluten is often used in baking to supplement weak wheat flours and improve their baking quality. Even with the same recipe, variable final bread volumes are common, because the functionality differs between vital gluten samples also from the same ...
Marina Schopf, Katharina Anne Scherf
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Current Research in Food Science, 2020 Vital gluten is a by-product of wheat starch production and commonly used in bread making, but its quality is difficult to predict. The most accurate method to determine vital gluten quality is the baking experiment, but this approach is time- and labor ...
Marina Schopf, Katharina Anne Scherf
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