Results 1 to 10 of about 23,089 (305)

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, Miikka Laitinen, Tuula Sontag-Strohm   +2 more
exaly   +3 more sources

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, Qinghuo HUANG, Haibin WANG, Hongyan LU, Ying ZHANG, Lijuan PENG, Pingquan CHEN, Houpu GONG, Hongyu ZHANG, Xiuyun PAN   +9 more
doaj   +2 more sources

Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties

Applied Sciences
This 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, Grażyna Cacak-Pietrzak, Anna Szafrańska, Ewa Ostrowska-Ligęza, Agnieszka Salamon, Hanna Kowalska   +5 more
doaj   +2 more sources

Spread and Microwave Oven Baking Test for Bread Making Quality

, 2010
Spread ratio test of dough and microwave-baked bread were used to study the effects of various flour sources and addition of 2% vital gluten and 12% wheat starch. Before fermentation and at 30, 60 and 90 min of proof time, the width (W) and height (H) of
TASAN, Burhan, Dogan, Ismail Sait, Yildiz, Onder   +2 more
core   +5 more sources

Role of Individual Heat Transfer Mechanisms Within a Model Baking Oven Heated by Porous Volumetric Ceramic Burners

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, Vojislav Jovicic, Ana Zbogar-Rasic, Benedikt Burjakow, Antonio Delgado, Antonio Delgado   +5 more
doaj   +2 more sources

Technoeconomic Assessment of Gasifier Baking Stoves for Commercial Purposes

Journal of Engineering
The energy supply in Ethiopia is dominated by biomass energy, mainly for household consumption. The development of gasification-based gasifier baking stoves for energy demand is the subject of this study.
Assefa Tesfaye Hailu, Tayachew Nega, Leliso Hobicho   +2 more
doaj   +2 more sources

Optimization design and experimental research of sandwich seaweed tunnel baking equipment [PDF]

Shipin yu jixie
Objective: In order to solve the practical problem of uneven temperature distribution in the tunnel and easy adhesion of sandwich seaweed to the conveyor belt.
YU Chao, CHEN Shufa, NIU Shuoshuo, LIU Yang, QI Hengyang, ZHAN Zhaoya   +5 more
doaj   +2 more sources

Wheat protein quality in relation to baking performance evaluated by the Chorleywood bread process and a hearth bread baking test

Journal of Cereal Science, 2003
The relationships between wheat protein quality and baking properties of 20 flour samples were studied for two breadmaking processes; a hearth bread test and the Chorleywood Bread Process (CBP).
Schofield, J.D., Magnus, E.M., Tronsmo, K.M., Faergestad, E.M.   +3 more
core   +2 more sources

Development and Performance Evaluation of Biomass-Based Injera Baking Gasifier Stove: A Case Study of Clean Cooking Technologies in Ethiopia

The Scientific World Journal
The primary energy source in Ethiopia is biomass. Over 80% of Ethiopians are rural dwellers who rely on biomass energy for lighting and cooking. In most parts of Ethiopia, injera is traditionally baked using an open fire, a three stone, or a device using
Dawit Tessema Ebissa, Eshetu Getahun
doaj   +2 more sources

Effects of Paint Baking Heat Treatments on Mechanical Properties and Microstructure of Resistance Spot-Welded A5022-O and A6014-T4 Alloys

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, Seung-chang Han, Chanhoon Park, Younil Jung, Tea-Sung Jun, Taeseon Lee   +5 more
doaj   +1 more source