Making Dough or Baking Dough? Spousal Housework Responsibilities in Germany, 1992-2011
نویسندگان
چکیده
منابع مشابه
Effects of dough improvers on micro-structural, textural, rheological, and baking properties of frozen dough with virgin coconuts oil
This research aimed to investigate effects of dough improvers (trehalose; TR, sucrose ester; SE and hydroxylpropylmethylcellulose; HPMC) on microstructural, textural, rheological and baking properties of frozen dough with virgin coconut oil using central composite design (CCD). Frozen dough containing dough improvers had higher values of all properties compared to frozen dough without dough imp...
متن کاملContinuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy.
The consumer quality of baked products is closely related with dough structure properties. These are developed during dough fermentation and finalized during its baking. In this study, magnetic resonance microscopy (MRM) was employed in a study of dough fermentation and baking. A small hot air oven was installed inside a 2.35-T horizontal bore superconducting magnet. Four different samples of c...
متن کاملSubstituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties
Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with inc...
متن کاملRheology, Microstructure, and Baking Characteristics of Frozen Dough Containing Rhizopus chinensis Lipase and Transglutaminase
Cereal Chem. 88(6):596–601 The beneficial effects of a new recombinant lipase (Rhizopus chinensis lipase [RCL]) and transglutaminase (TG) were investigated on frozen dough systems and their breadmaking quality. Rheological properties and microstructure of doughs were measured using a dynamic rheometer, rheofermentometer F3, and scanning electron microscopy (SEM). Measurements of viscoelastic pr...
متن کاملTextural Properties of Sorghum Dough
Chemical analysis Textural properties of dough prepared from the flours of eight sorghum cultivars were evaluated subjectively and also measured using a back-extrusion cell in an Ins&on Food Testing Instrument. The force and energy required for the extrusion of good quality cohesive dough were high. A poor quality dough was compressed into the cell without extrusion. The influence of flour-wate...
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ژورنال
عنوان ژورنال: SSRN Electronic Journal
سال: 2014
ISSN: 1556-5068
DOI: 10.2139/ssrn.2470548