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 کاملbaking 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 کاملHeat 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 کاملan examination of developmental dyslexia among iranian efl second graders
چکیده رساله/پایان نامه: این تحقیق جهت بررسی تاثیر نارسا خوانی در یادگیری زبان انگلیسی به عنوان زبان خارجه در میان دانش اموزان ایرانی مقطع دوم راهنمایی طراحی شده است. ده نفر از دانش اموزان ایرانی مقطع دوم راهنمایی و ده نفر از دانش اموزان غیر نارسا خوان همان مقطع برای انجام این تحقیق انتخاب شدند. تمام شرکت کنندگان توسط ازمون زبان انگلیسی ای که برای این هدف ساخته شده و متشکل از بخشهای خواندن ام...
15 صفحه اولMeat 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...
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ژورنال
عنوان ژورنال: School Science and Mathematics
سال: 1902
ISSN: 0036-6803
DOI: 10.1111/j.1949-8594.1902.tb00469.x