Results 11 to 20 of about 6,903,109 (242)
Energy utilisation in commercial bread baking [PDF]
, 2013 The aim of this project was to benchmark energy utilisation of bread manufacturing and to provide methodologies and results with the aim of improving efficiency in commercial bakeries.
Paton, Joe Bramwell
core +6 more sources
Test Baking of Bread by Household Baking Machine
LWT - Food Science and Technology, 1993 The applicability of household baking machines for test baking in small cereal laboratories was investigated. Repeatability and reproducibility of four baking machines (Funai FAB-100) were evaluated. Factorial analysis was applied to bread weight, height and loaf specific volume.
B. Hansen, Å. Hansen
openaire +1 more source
Cookie making potential of composite flour containing wheat, barley and hemp
Czech Journal of Food Sciences, 2015 Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour as expected, and positively influenced its cookie making potential.
Marie HRUŠKOVÁ, Ivan ŠVEC
doaj +1 more source
Aerosol and Air Quality Research, 2023 This study performed surface treatment of Flumex, polyimide, and membrane-covered aramid (chosen as test substrates) by the C8-1833 water-repellent agent.
Zhongkai Yu +3 more
doaj +1 more source
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
doaj +1 more source
Труды по прикладной ботанике, генетике и селекции, 2018 Baking properties of flour made from triticale grain were studied employing the improved triticale lines L-30 and MH Alamo bred at the Leningrad Research Institute of Agriculture "Belogorka" and the cultivars ‘Quasar’ and ‘Mamuchar’ with a predominance ...
K. G. Barylnik +5 more
doaj +1 more source
Development and performance evaluation of tube-type direct solar oven for baking bread
Heliyon, 2022 Solar ovens are not widely used for baking bread. There are some attempts to bake bread using solar energy and obtained a promising result. The aim of this research was to develop and test a tube type direct solar oven that a potential to be easily ...
Yonael Tesfaye Aragaw, Kamil Dino Adem
doaj +1 more source
Use of maturograph and spring oven for the dermination of wheat flour baking characteristics
Czech Journal of Food Sciences, 2003 Quality characteristics of 30 commercial wheat flour samples from Czech industrial mills and 30 wheat flour samples prepared from wheat varieties cultivated in experimental fields (all from wheat harvest 2000) were analysed in detail including ...
M. Hrušková, J. Skvrnová
doaj +1 more source
Turning up the heat on skin testing for baked egg allergy [PDF]
Clinical & Experimental Allergy, 2013 Egg allergy is one of the most common causes of pediatric food allergy [1–3]. Egg is an important source of nutrition and commonly found in commercial food products such as baked goods. Strict avoidance of egg can impair quality of life by limiting the number of allowed foods and making social events involving food potentially dangerous, stressful and ...
L M, Bartnikas, W, Phipatanakul
openaire +2 more sources
Prospective evaluation of testing with baked milk to predict safe ingestion of baked milk in unheated milk-allergic children [PDF]
Allergy, Asthma & Clinical Immunology, 2016 Cow's milk allergy is one of the most common food allergies affecting young children. A subset of milk-allergic individuals can eat baked milk without allergic symptoms which is beneficial in terms of prognostication and liberalization of the diet.
Allison Kwan +5 more
openaire +3 more sources