Restructuring cookie dough with 3D printing: Relationships between the mechanical properties, baking conditions, and structural changes

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...

on translation of phatic communion and socio-cultural relationships between the characters of the novels

phatic communion is a cultural concept which differs across cultures. according to hofstede (2001), the u.s. tends to have individualistic culture; however, asian countries tend to have collectivistic cultures. these cultures view phatic communion differently. in individualistic cultures like u.s., phatic communion reflects speakers’ socio-cultural relationships in conversations. to see whether...

Influence of Different Foaming Conditions on the Mechanical, Physical, and Structural Properties of Polypropylene Foam

In this article, the effects of different foam production times and temperatures on the mechanical, physical, and structural properties of polypropylene (PP) foam has been investigated. The microcellular PP foams were carried out using supercritical carbon dioxide (sc-CO2) as a physical foaming agent in a batch process. The samples were placed in a pressure vessel and were saturated ...

Study on the Interactions between Mechanical and Structural Properties of the Thermobonded Nonwovens

Thermobonding is widely used in producing of nonwovens. In this study various layers of thermobonded nonwovens were produced by altering the pressure, binder fibres and quality of blending. Mechanical properties of the so-called layers such as breaking strength and breaking elongation, bending rigidity and air permeability were assessed consequently. The structure of the layers was then studied...

Biscuit Dough Structural Changes during Heating: