TECHNOLOGICAL AND BREAD BAKING TRAITS OF TRITICALE
نویسندگان
چکیده
منابع مشابه
Experimental validation of product quality model for bread baking process
Bread product quality is highly dependent to the baking process. A model for the development of product quality of bread products has been calibrated by experiments at a fixed baking temperature of 200°C and in combination with 100 W of microwave powers. The parameters in this model were estimated in sequence procedures: heat and mass transfer, then product transformations and finally product q...
متن کاملMoisture Transport and Diffusive Instability During Bread Baking
In this paper we study two related multiphase models for simultaneous heat and mass transfer process during bread baking. Our main objective is to provide an explanation and a remedy to the observed erroneous and/or divergent results associated with the instantaneous phase change model used in the literature. We propose a reactiondiffusion model based on the Hertz-Knudsen equation, where the ph...
متن کاملBread baking in halogen lamp–microwave combination oven
The main objective of the study was to compare the effects of halogen lamp–microwave combination baking on quality of breads with other baking methods (conventional, microwave and halogen lamp baking). It was also aimed to improve the quality of microwave baked breads by using combination oven. Weight loss, specific volume, firmness and color of the breads were measured as quality parameters. H...
متن کاملimpact of baking bed and baking temperature on staling of sangak bread
the mode of heat and mass transfer during baking of bakery products is an important factor determining the quality of the final product. the heating rate could alter the starch properties during gelatinization and affect the quality of products after baking and during aging. sangak is a kind of iranian flat bread baked on the hot pebble gravels. the aim of this study was to evaluate the impacts...
متن کاملGluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of G...
متن کاملذخیره 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: Grain Economy of Russia
سال: 2019
ISSN: 2079-8733,2079-8725
DOI: 10.31367/2079-8725-2019-62-2-21-26