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 [PDF]
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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Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties [PDF]
Applied SciencesThis 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 +5 more
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Spread and Microwave Oven Baking Test for Bread Making Quality [PDF]
, 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 fermented dough was measured and the spread ratio (W/H) was calculated as an indicator of spreading.
Dogan, Ismail Sait +2 more
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Role of Individual Heat Transfer Mechanisms Within a Model Baking Oven Heated by Porous Volumetric Ceramic Burners [PDF]
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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Technoeconomic Assessment of Gasifier Baking Stoves for Commercial Purposes [PDF]
Journal of EngineeringThe 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 +2 more
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Development and Performance Evaluation of Biomass-Based Injera Baking Gasifier Stove: A Case Study of Clean Cooking Technologies in Ethiopia [PDF]
The Scientific World JournalThe 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
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Optimization design and experimental research of sandwich seaweed tunnel baking equipment [PDF]
Shipin yu jixieObjective: 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 +5 more
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Effects of Micronutrient Fortification, Baking Temperature, and Baking Time on Sensory Acceptance of Butter Cookies [PDF]
, 2023 This research aims to evaluate the effect of multiple-micronutrient fortification, baking temperature, and baking time on the sensory acceptance of butter cookies.
Sebastian, Fammela +2 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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