"BAKING POWDER."

نویسندگان

چکیده

برای دانلود باید عضویت طلایی داشته باشید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Baking Powder

A mixture of powdered compounds added to dough or cake mixture to make it rise in cooking. It is used as a substitute for yeast in bread-making. Baking powders consist of a source of carbon dioxide, such as sodium hydrogencarbonate or ammonium hydrogencarbonate, and an acidic substance such as calcium hydrogenphosphate, potassium hydrogentartrate (cream of tartar), or sodium hydrogenphosphate. ...

متن کامل

Baking Powder Actuated Centrifugo-Pneumatic Valving for Automation of Multi-Step Bioassays

We report a new flow control method for centrifugal microfluidic systems; CO2 is released from on-board stored baking powder upon contact with an ancillary liquid. The elevated pressure generated drives the sample into a dead-end pneumatic chamber sealed by a dissolvable film (DF). This liquid incursion wets and dissolves the DF, thus opening the valve. The activation pressure of the DF valve c...

متن کامل

baking industry

Objectives-To assess the exposure to enzymes and prevalence of enzyme sensitisation in the baking industry. Methods-A cross sectional study was conducted in four bakeries, one flour mill, and one crispbread factory. Sensitisation to enzymes, flours, and storage mites was examined by skin prick and radioallergosorbent (RAST) tests. 365 workers were tested. The workers were interviewed for work r...

متن کامل

Meat Pies after Baking'

The tremendous growth of the frozen food industry during the past decade has resulted in the advocation of bacteriological standards for frozen foods by certain agencies. Some frozen food plants already have selfimposed bacteriological standards and quality control functions. To help complete the picture on the microbiology of frozen foods before bacteriological standards are imposed, informati...

متن کامل

Heat and Mass Transfer in Industrial Biscuit Baking Oven and Effect of Temperature on Baking Time

This research deals with heat and mass transfer in biscuit industrial baking ovens. In these ovens, heat reaches biscuits indirectly by radiation, convection and conduction. The method for numerical solution is that we first provide the related equations, then they are discretized by finite difference method (FDM), and finally, after encoding and writing a program for the computer, we run it. T...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

ژورنال

عنوان ژورنال: JAMA: The Journal of the American Medical Association

سال: 1884

ISSN: 0098-7484

DOI: 10.1001/jama.1884.02390290023012