Results 51 to 60 of about 49,741 (265)
PREMISELE TEORETICE ALE MODELĂRII MATEMATICE A PROCESULUI DE COACERE A PÂINII
Agricultura, 2009 The industrial practice in bread making is to bake bread in an oven that is controlled at a constant temperature. Due to the oven structure, the bread effectively experiences four major temperature zones.
Adriana Paula David, N. Burnete
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The quality of interaction with children in collective play: Children's agency
British Educational Research Journal, EarlyView.Abstract There is a growing body of studies on increasing the quality of infant–toddler education and care. Yet little attention has been directed towards how to bring toddlers' agency and perspective to their personally meaningful learning in collective play.
Liang Li
wiley +1 more source
Migrant success in UK Education: Are there lessons for government social mobility policy?
British Educational Research Journal, EarlyView.Abstract The school achievement and career aspirations of 23 sixth form students at a multi‐cultural urban academy in the UK are explored through interviews. The sample includes 16 s‐generation migrants, 6 UK‐born students with migrant parents and 1 UK‐born student, selected to represent a cohort of over 300 post‐16 learners.
Bernard Barker, Kate Hoskins
wiley +1 more source
Wheat bread enriched with organic calcium salts and inulin. A bread quality study [PDF]
Journal of Food Science and Technology, 2015 The objective of this work was to study quality parameters of enriched wheat bread with calcium citrate (Ca3CI2) or lactate (CaLA2) and inulin (In), also to optimize bread formulation. Fermentation time (tf), specific volume (Vs), browning index of crust (BI) and crumb properties (moisture, alveolus, texture) were studied.
Salinas, Maria Victoria +3 more
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British Educational Research Journal, EarlyView.Abstract In this paper, we explore how neurodivergent ways of being in early education are often gendered. The intersectionalities of gender and neurodivergence often lead to fixed expectations that perpetuate binary interpretations, pathologisations, missed diagnoses and a lack of curated support.
Ruth Churchill Dower, Hannah Hogarth
wiley +1 more source
Connecting Thoughts and Actions: A Managerial Process Model on Circular Business Model Innovation
Business Strategy and the Environment, EarlyView.ABSTRACT Addressing environmental grand challenges such as resource scarcity requires circular business model innovation (CBMI) that enables firms to efficiently close and slow resource cycles through novel activity systems. Drawing on a grounded theory approach based on 59 in‐depth interviews with top managers from Swiss SMEs, we developed a process ...
Fabian Takacs, Karolin Frankenberger
wiley +1 more source
Image data of crumb structure of bread from flour of czech spring wheat cultivars
Czech Journal of Food Sciences, 2004 : Baking quality of flour from six wheat cultivars (harvest 2002 and 2003), belonging to the quality classes A and B, was evaluated using the fermented dough test.
I. Švec, M. Hrušková
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Optimisation of amylase and xylanase addition in dependance of white flour amylase activity [PDF]
Hemijska Industrija, 2016 In this study the effect of different quantities of added amylase to white wheat flours characterized with different activities of naturally existing amylases is tested.
Lončar Davor M. +2 more
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Food Waste Applications Beyond the West: Archetypes and Insights From China
Business Strategy and the Environment, EarlyView.ABSTRACT Food waste is a major challenge for sustainable development, but digital solutions designed to reduce it remain unevenly distributed globally. Food waste mobile applications (FWMAs) have emerged as promising tools for reducing food surpluses through redistribution and improved household food management.
Jiequan Hong +2 more
wiley +1 more source
WHEAT GERM BREAD QUALITY AND DOUGH RHEOLOGY AS INFLUENCED BY ADDED ENZYMES AND ASCORBIC ACID
Studia Universitatis Babes-Bolyai Chemia, 2016 Wheat germs are valuable bread making ingredients, but their addition in bread loaf negatively influences the bread quality by increasing the hardness and decreasing the volume.
Adriana PAUCEAN +2 more
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